Hungarian Kolbász (Hungarian Sausage)

 Ingredients

1 kg pork shoulder, finely ground

300 g pork fat, finely ground

20 g salt

2 tbsp Hungarian sweet paprika

1 tsp hot paprika (optional)

4 cloves garlic, minced

1 tsp black pepper

½ tsp caraway seeds, crushed

Natural sausage casings

Instructions

Mix the pork, fat, salt, paprika, garlic, pepper, and caraway seeds thoroughly.

Refrigerate the mixture for 2–3 hours.

Rinse the casings and stuff them with the meat mixture.

Twist into sausage links of your preferred length.

Hang the sausages in a cool place for several hours to dry.

Smoke them at a low temperature (around 70–80°C / 158–176°F) for 3–4 hours, or until fully cooked.

Let them cool and rest before serving.

Serving Suggestion Serve with fresh bread, pickles, mustard, and Hungarian-style potatoes, or add slices to stews and soups for extra flavor.

Preparation Time: 30 minutes

Resting Time: 2–3 hour

Serves: 6–8 people