Hungarian-Style Smoked Sausage (Kolbász)

 Ingredients

1 kg pork shoulder, finely minced

250 g pork fat, finely minced

20–25 g salt

20 g sweet Hungarian paprika

5–10 g hot paprika

5 cloves garlic, crushed

1 teaspoon ground black pepper

1 teaspoon caraway seeds, crushed

50 ml cold water

Natural pork casings

Instructions

Prepare the meat: Mix the minced pork and pork fat in a large bowl.

Add the seasoning: Add salt, paprika, garlic, black pepper, caraway seeds, and cold water.

Mix thoroughly: Knead the mixture for 5–10 minutes until the spices are evenly distributed.

Chill: Cover and refrigerate for several hours, preferably overnight.

Fill the casings: Stuff the sausage mixture firmly into cleaned natural casings. Twist into links.

Dry: Hang the sausages in a cool, well-ventilated place until the surface is dry.

Smoke: Traditionally, Hungarian kolbász is cold-smoked over hardwood for several days.

Cure and store: Allow the sausages to mature in a cool, dry place according to a tested curing process.

Serving idea: Slice the finished kolbász and serve with fresh bread, mustard, pickles, onions, and Hungar

ian peppers. 🌶️🇭🇺