Hungarian Smoked Sausage – Füstölt Kolbász 🇭🇺

Hungarian Smoked Sausage, known as Füstölt Kolbász, is one of the most iconic products of Hungarian cuisine. Traditionally made with pork, Hungarian paprika, garlic, salt, and spices, this sausage is slowly smoked to develop its deep red color, rich aroma, and wonderfully savory flavor.

Whether sliced onto fresh bread, served with pickles, added to stews, or enjoyed as part of a traditional Hungarian breakfast, Füstölt Kolbász is a true staple of Hungarian food culture.

🇭🇺 What Is Füstölt Kolbász?

Kolbász is the Hungarian word for sausage, while füstölt means smoked.

Hungarian smoked sausage is traditionally made from pork and pork fat, seasoned generously with Hungarian paprika and garlic. Depending on the region and family recipe, other spices such as black pepper or caraway may also be included.

After being stuffed into natural casings, the sausages are traditionally smoked and then allowed to mature, producing their characteristic smoky flavor and firm texture.

🥩 Ingredients

For the Sausage

• 2.2 lb (1 kg) ground pork shoulder
• ½ lb (225 g) pork fat, finely ground
• 2 tablespoons Hungarian sweet paprika
• 1 tablespoon Hungarian hot paprika, optional
• 5–6 garlic cloves, finely minced
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon ground caraway seeds, optional
• ¼ cup (60 ml) ice-cold water
• Natural hog casings

Important: Traditional smoked sausage involves controlled curing and smoking conditions. For home preparation, use a tested sausage-curing recipe and follow the instructions for the specific curing salt and smoker you are using. Do not improvise curing-salt quantities.