Ingredients
- 1 kg (2.2 lbs) pork shoulder, finely ground
- 200 g (7 oz) pork fat, finely ground
- 3–4 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon hot paprika (optional)
- 1 teaspoon black pepper
- 1 teaspoon caraway seeds (optional)
- 1½ teaspoons salt
- 60 ml (¼ cup) cold water
- Natural hog casings
Instructions
- Soak the hog casings in warm water for at least 30 minutes, then rinse thoroughly.
- In a large bowl, combine ground pork and pork fat.
- Add garlic, paprika, hot paprika (if using), black pepper, caraway seeds, and salt.
- Pour in cold water and mix well until the mixture becomes sticky and evenly combined.
- Stuff the meat mixture into the prepared casings using a sausage stuffer.
- Twist into long coils or links.
- Refrigerate for several hours to allow flavors to develop.
To Cook:
- Pan-fry over medium heat for 15–20 minutes, turning occasionally, until fully cooked and browned.
- Or bake at 180°C (350°F) for 25–30 minutes until cooked through.
