HUNGARIAN SAUSAGE – KOLBÁSZ

Ingredients

  • 5 lbs pork shoulder
  • 2 lbs pork fat
  • 5 cloves garlic, minced
  • 3 tbsp sweet Hungarian paprika
  • 1 tbsp hot Hungarian paprika
  • 2 tsp black pepper
  • 2 tbsp salt
  • 1 tsp caraway seeds
  • 1/2 tsp marjoram
  • 1/4 cup cold water
  • Natural sausage casings

Instructions

  1. Cut pork and fat into cubes and chill well.
  2. Grind the meat and fat using a medium grinder plate.
  3. In a large bowl, mix meat with garlic, paprika, salt, pepper, caraway, marjoram, and cold water until fully combined.
  4. Cover and refrigerate for at least 4 hours, preferably overnight, for deeper flavor.
  5. Rinse sausage casings thoroughly and soak in warm water.
  6. Stuff the meat mixture into casings using a sausage stuffer, being careful not to overfill.
  7. Twist into links every 6–8 inches.
  8. Hang sausages to dry for 1–2 hours.
  9. Smoke at low temperature for 2–3 hours if desired, or cook fresh.
  10. Grill, pan-fry, or bake until fully cooked and nicely browned.

Serving Suggestions

  • With mustard and fresh bread
  • Alongside potatoes or sauerkraut
  • Added to stews, soups, or bean dishes
  • Served with pickles and onions