Hungarian Homemade Smoked Sausage (Kolbász)

Hungarian Homemade Smoked Sausage (Kolbász) – Recipe

Ingredients:

• 2 kg pork shoulder
• 1 kg pork belly (or fatty pork)
• 30 g salt per kg of meat
• 8 g black pepper per kg
• 10 g sweet Hungarian paprika per kg
• 3 g hot paprika (optional)
• 5–6 cloves garlic, minced
• 100 ml cold water
• Natural pork casings

Instructions:

1. Cut the pork into small cubes and grind it.
2. Mix the meat with salt, pepper, paprika, garlic, and cold water until well combined.
3. Stuff the mixture into soaked pork casings and twist into sausage links.
4. Hang the sausages to dry for 12–24 hours in a cool place.
5. Smoke with cold smoke (20–25°C / 68–77°F) for 2–3 days.
6. Hang in a cool, dry, well-ventilated place for 2–4 weeks until fully cured.

Enjoy sliced with fresh bread, cheese, and pickles.