Hungarian Sausage (Házi Kolbász)

Ingredients

• 1 kg pork shoulder (or mix of pork shoulder + pork belly)
• 20 g salt (about 1 tbsp + 1 tsp)
• 2–3 tbsp sweet Hungarian paprika
• 1–2 tsp hot paprika (optional, for spice)
• 4–5 cloves garlic, minced or crushed
• 1 tsp ground black pepper
• 1 tsp caraway seeds (optional)
• 100 ml cold water
• Pork casings (cleaned)

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Instructions

1. Cut pork into chunks and grind it (medium grind preferred).
2. In a large bowl, add meat, salt, paprika, garlic, pepper, caraway, and cold water.
3. Mix thoroughly until the mixture becomes sticky and well combined.
4. Let it rest in the fridge for 4–12 hours for flavors to develop.
5. Soak and rinse pork casings.
6. Fill casings using a sausage stuffer, forming links.
7. Twist into desired sausage sizes.
8. Let sausages rest overnight in a cool place.

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Cooking Options

• Grill until golden and cooked through
• Bake at 180°C (350°F) for 35–45 minutes
• Pan-fry slowly for crispy skin
• Or smoke for traditional flavor