Hungarian Kolbász (Traditional Hungarian Sausage)

 Ingredients

2 kg pork shoulder, coarsely ground

500 g pork belly, coarsely ground

40 g salt

15 g sweet Hungarian paprika

5 g hot Hungarian paprika (optional)

8 cloves garlic, minced

5 g ground black pepper

150 ml cold water

Natural hog casings

Instructions

Prepare the Meat

Mix the ground pork shoulder and pork belly in a large bowl.

Season

Add salt, sweet paprika, hot paprika, garlic, and black pepper.

Pour in the cold water and mix thoroughly until the mixture becomes sticky.

Stuff the Casings

Rinse the hog casings well.

Fill the casings with the sausage mixture using a sausage stuffer.

Form long coils or links as desired.

Rest

Refrigerate the sausages for 12–24 hours to allow the flavors to develop.

Cook

Grill over medium heat for 15–20 minutes, turning occasionally.

Alternatively, bake at 180°C (350°F) for about 25–30 minutes until fully cooked.

Serving Suggestion

Serve with fresh bread, mustard, pickles, and a side of Hungarian paprika potatoes.

Jó étvágyat!

(Enjoy your meal!) 🇭🇺🍽️