Hungarian Sausage

Absolutely! Hungarian sausage, often called “kolbász”, is a flavorful, paprika-rich sausage that’s a staple in Hungarian cuisine. You can make it at home or cook pre-made sausage for a traditional dish. Here’s a guide and recipe for homemade Hungarian sausage and a simple way to cook it.

Hungarian Sausage (Kolbász)

Ingredients (Makes about 2–3 lbs of sausage)

• 2 lbs pork shoulder (or a mix of pork shoulder and pork fat, roughly 80/20)

• 2–3 cloves garlic, minced

• 2 tbsp sweet Hungarian paprika

• 1 tsp hot paprika (optional, for spicier sausage)

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp caraway seeds, crushed (optional, traditional)

• 1/2 tsp marjoram (optional)

• 1/4 cup cold water or red wine (helps mix)

• Natural sausage casings (optional if stuffing; can make patties without)

Instructions

1. Prepare the meat

• Cut pork into small cubes and keep cold.

• If using a grinder, grind meat once through a coarse plate.

2. Mix the seasonings

• In a large bowl, combine meat with garlic, paprika, salt, pepper, caraway seeds, and marjoram.

• Add cold water or wine to help mix evenly.

• Knead until mixture is sticky and well-blended.

3. Shape the sausage

• For links: Soak casings, rinse well, and stuff using a sausage stuffer.

• For patties or logs: Shape into 4–5 inch logs or patties.

4. Cook

• Grill or pan-fry: Cook over medium heat 10–15 minutes, turning to brown all sides.

• Oven-bake: 350°F (175°C) for 20–25 minutes until fully cooked.

• Internal temperature should reach 160°F (71°C).

5. Serve

• Slice and enjoy with mustard, sauerkraut, bread, or potatoes.

• Can also be added to stews, soups, or casseroles for authentic Hungarian flavor.

Tips for Authentic Flavor

• Use sweet Hungarian paprika as the main seasoning; it gives the signature color and flavor.

• Optional smoking step: Cold smoke for 2–3 hours for a traditional smoked sausage flavor.

• Serve with fresh bread and pickles for a true Hungarian experience.

🔄 Variations

• Spicy Kolbász: Add more hot paprika or crushed red pepper.

• Smoked Sausage: After shaping, smoke over wood chips before cooking.

• Stew-Ready: Slice and cook in Hungarian goulash or bean soups.

If you want, I can also give a quick stovetop version with pre-made Hungarian sausage that’s ready in 20 minutes and keeps the authentic flavor—perfect for weeknight dinners.