Hungarian Grilled Sausage (Kolbász)

Ingredients

• 1 kg pork shoulder, finely ground
• 300 g pork fat, finely ground
• 5 garlic cloves, minced
• 2 tbsp Hungarian sweet paprika
• 1 tsp hot paprika (optional)
• 1 tsp black pepper
• 2 tsp salt
• 1 tsp caraway seeds, crushed
• 1/2 tsp marjoram
• 100 ml cold water
• Natural hog casings

Instructions

1. Mix the pork, pork fat, garlic, paprika, black pepper, salt, caraway, marjoram, and cold water until well combined.
2. Stuff the mixture into natural hog casings, forming one long spiral sausage or individual links.
3. Refrigerate for 2–4 hours to let the flavors develop.
4. Grill over medium heat for 20–25 minutes, turning frequently until browned and cooked through.
5. Rest for 5 minutes before serving.

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