Hungarian Homemade Paprika Sausage (Kolbász)

Ingredients

• 1 kg pork shoulder, finely minced
• 250 g pork belly, finely minced
• 20 g sweet Hungarian paprika
  
  
  
  
  
  
• 5 g hot paprika, optional
• 18 g salt
• 5 cloves garlic, crushed
• 1 teaspoon ground black pepper
• 1 teaspoon ground caraway seeds
• 100 ml cold water
• Natural pork casings

Instructions

1. Mix the minced pork and pork belly in a large bowl.
2. Add the paprika, salt, garlic, black pepper, and caraway seeds.
3. Pour in the cold water and knead everything thoroughly until the mixture is evenly combined.
4. Cover and refrigerate for several hours, preferably overnight, to allow the flavors to develop.
5. Rinse the natural casings and soak them in lukewarm water.
6. Stuff the seasoned meat mixture firmly into the casings, forming sausages of your preferred length.
7. Twist or tie the ends securely and prick any large air bubbles with a clean needle.
8. The sausages can be freshly grilled or pan-fried, or traditionally smoked and then cooked.
9. If cooking fresh, fry or grill over medium heat until completely cooked through and nicely browned.
10. Serve hot with fresh bread, mustard, pickles, or traditional Hungarian side dishes.