Traditional Hungarian Fresh Sausage (Hurka-Style Fresh Pork Sausage)

Ingredients

• 2 kg pork shoulder
• 500 g pork belly
• 300 g pork fatback
• 40 g salt
• 10 g black pepper
• 20 g sweet Hungarian paprika
• 8 g hot paprika (optional)
• 8 g garlic, minced
• 5 g ground caraway seeds
• 2 g marjoram
• 150 ml ice-cold water
• Natural hog casings

Instructions

1. Cut the pork and fat into small cubes and chill well.
2. Grind the meat and fat using a medium grinder plate.
3. Add the salt, paprika, pepper, garlic, caraway, marjoram, and cold water.
4. Mix thoroughly until the mixture becomes sticky and well combined.
5. Rinse and soak the hog casings, then stuff them with the sausage mixture without overfilling.
6. Twist into desired lengths or leave as long coils.
7. Refrigerate for several hours before cooking.
8. Grill, pan-fry, or bake at 180°C (350°F) for 30–40 minutes, turning occasionally until fully cooked and browned.

Enjoy with fresh bread, mustard, pickles, and onions.