Traditional Hungarian Sausage (Kolbász) 🇭🇺

Save

Ingredients

• 1 kg (2.2 lbs) pork shoulder, finely ground
• 200 g (7 oz) pork fat, finely ground
• 4 cloves garlic, crushed
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon hot paprika (optional)
• 1½ teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon caraway seeds (optional)
• 50–80 ml (3–5 tablespoons) cold water
• Natural hog casings

---

Instructions

1. Soak hog casings in warm water for 30 minutes, then rinse thoroughly inside and out.
2. In a large bowl, combine ground pork and pork fat.
3. Add garlic, paprika, hot paprika (if using), salt, pepper, and caraway seeds.
4. Add cold water and mix well until the mixture becomes sticky and evenly combined.
5. Stuff the meat mixture into the prepared casings using a sausage stuffer.
6. Twist into links or leave as long coils.
7. Let sausages rest in the refrigerator for several hours (or overnight) to develop flavor.

---

To Cook

• Pan-fry: Cook over medium heat for 15–20 minutes, turning occasionally.
• Bake: 180°C (350°F) for 25–30 minutes.
• Grill: Cook over medium heat until browned and cooked through.

Serve hot with mustard, fresh bread, and pickles.

Traditional Hungarian kolbász is known for its rich paprika flavor and garlicky taste.