Description
Traditional Hungarian Kolbász is a rich, rustic sausage made with seasoned meat, paprika, and garlic, delivering a bold, smoky flavor and authentic homemade taste.
Ingredients
- 2 kg meat (shoulder and fatty belly mix)
- 45 g salt
- 3 tablespoons sweet Hungarian paprika
- 1 tablespoon hot paprika (optional)
- 5 cloves garlic, crushed
- 1 teaspoon ground black pepper
- 1 teaspoon caraway seeds (optional)
- 120 ml cold water
- Natural sausage casings
Instructions
- Cut or grind the meat into a coarse texture.
- Place meat in a bowl and add salt, paprika, garlic, pepper, and caraway seeds.
- Mix thoroughly, then gradually add cold water while kneading until sticky.
- Cover and refrigerate for 3–4 hours or overnight.
- Rinse and prepare sausage casings.
- Stuff the casings with the meat mixture, avoiding overfilling.
- Twist into links and let rest in a cool place for several hours.
- Cook by grilling, frying, or baking until fully done.
Notes
- Use a mix of lean and fatty meat for best texture.
- Do not overfill casings to prevent bursting.
- Resting the mixture enhances flavor.
- Adjust paprika for desired spice level.
- Dry sausages slightly before cooking for better texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grinding and Cooking
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 portion
- Calories: 350 kcal
- Sugar: 0 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 20 g
- Cholesterol: 80 mg
