Hungarian Kolbász is one of Hungary’s most iconic cured sausages, celebrated for its deep smoky flavor, rich paprika seasoning, and rustic texture. Traditionally made during winter pork harvests, this homemade sausage is smoked slowly over hardwood before being air-dried, resulting in an intensely flavorful delicacy that can be enjoyed on its own, with fresh bread, or incorporated into countless Hungarian recipes.

Prep Time: 1 hour
Resting Time: Overnight
Smoking Time: 8–12 hours
Drying Time: 1–3 weeks
Total Time: 8–21 days
Servings: Makes about 10 lb (4.5 kg) sausage
Cuisine: Hungarian
Difficulty: Intermediate

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Ingredients

Meat Mixture

• 7 lb (3.2 kg) pork shoulder
• 3 lb (1.3 kg) pork belly or back fat
• 5 tbsp Hungarian sweet paprika
• 2 tbsp Hungarian hot paprika (optional)
• 2 tbsp kosher salt
• 2 tsp curing salt (Prague Powder #1, if smoking)
• 2 tbsp freshly ground black pepper
• 10 cloves garlic, finely minced
• 2 tsp ground caraway seeds
• 1 tsp marjoram
• ½ cup (120 ml) ice-cold water

Casings

• 12–15 ft natural hog casings, rinsed and soaked