Hungarian Smoked Sausage (Házi Füstölt Kolbász)

Hungarian Smoked Sausage (Házi Füstölt Kolbász)

Ingredients:

• 2 kg pork shoulder
• 500 g pork fat
• 40 g salt
• 15 g sweet Hungarian paprika
• 10 g hot paprika
• 8 cloves garlic, minced
• 2 tsp black pepper
• 1 tsp caraway seeds
• 100 ml cold water
• Natural pork casings

Instructions:

1. Grind the pork and pork fat.
2. Mix with salt, paprika, garlic, black pepper, caraway seeds, and cold water until well combined.
3. Stuff the mixture into the pork casings and twist into sausage links.
4. Hang the sausages to dry for 12–24 hours.
5. Smoke them over hardwood at a low temperature (20–30°C / 68–86°F) for 8–12 hours.
6. Hang in a cool, well-ventilated place to cure for 1–3 weeks.
7. Slice and serve, or cook by grilling or frying before eating.