Hungarian Smoked Sausage (Kolbász)

Hungarian Smoked Sausage (Kolbász)

Ingredients:

• 2 kg pork shoulder
• 500 g pork fat
• 40 g salt
• 20 g sweet Hungarian paprika
• 10 g hot paprika
• 8 cloves garlic, crushed
• 5 g black pepper
• 5 g caraway seeds
• 100 ml cold water
• Natural sausage casings

Instructions:

1. Cut the pork and fat into small pieces and grind them.
2. Mix the meat with salt, paprika, garlic, black pepper, caraway seeds, and water.
3. Knead well until the mixture becomes sticky and evenly seasoned.
4. Stuff the mixture into natural casings and tie the ends.
5. Hang the sausages in a cool place for 12–24 hours to dry slightly.
6. Smoke the sausages with cold smoke for 1–2 days.
7. Let them mature in a cool, dry place for 1–3 weeks before serving.

Enjoy your traditional Hungarian Kolbász!