Hungarian Homemade Sausage (Kolbász)

 Ingredients

1 kg (2.2 lb) pork shoulder, finely minced

250 g pork belly or pork fat, finely minced

25 g salt

20 g sweet Hungarian paprika

5 g hot Hungarian paprika

5 cloves garlic, crushed

1 teaspoon ground black pepper

1 teaspoon caraway seeds

50 ml cold water

Natural hog casings

Instructions

Prepare the meat: Cut the pork and pork fat into small pieces and chill them well.

Mix the seasoning: Combine the salt, sweet paprika, hot paprika, garlic, black pepper, and caraway seeds.

Combine: Mix the seasoning thoroughly into the minced pork and fat. Add the cold water and mix until the mixture becomes sticky and well blended.

Stuff the casings: Rinse the casings and fill them firmly with the sausage mixture. Twist or tie into individual links.

Rest: Refrigerate the sausages for 12–24 hours so the flavors develop.

Cook: Grill, pan-fry, or bake until the sausage reaches 71°C / 160°F internally.

Serve: Enjoy with fresh bread, mustard, pickles, onions, or potatoes.

Hungarian-style tip: Use good-quality Hungarian paprika—the paprika is what gives kolbász its characteristic deep red col

or and rich flavor.