🇭🇺 Hungarian Sausage (Kolbász)

📝 Ingredients

• 1 kg (2.2 lbs) pork (shoulder or a mix of lean and fat)
• 2–3 cloves garlic, minced
• 2 tbsp sweet Hungarian paprika
• 1 tsp hot paprika (optional)
• 1 tsp black pepper
• 1–2 tsp salt
• ½ tsp caraway seeds (optional)
• ¼ cup cold water
• Natural sausage casings

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👩‍🍳 Instructions

1. Grind the pork (medium grind).
2. In a large bowl, mix pork with garlic, paprika, salt, pepper, and caraway seeds.
3. Add cold water and mix well until the mixture becomes sticky.
4. Rinse and prepare the casings.
5. Stuff the meat mixture into casings, forming sausages.
6. Twist into links and prick lightly to remove air bubbles.
7. Let sausages rest in the fridge for a few hours (or overnight).
8. Cook by grilling, frying, or baking until fully cooked.

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💡 Tips

• Use good-quality Hungarian paprika for authentic flavor.
• Sausages can also be smoked for a traditional taste.