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Instructions

Step 1 – Prepare the Meat

Trim excess sinew from the pork.

Cut the meat and fat into cubes.

Chill until very cold but not frozen.

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Step 2 – Grind

Grind the meat and fat through a medium (6–8 mm) plate.

For a finer texture, grind half of the mixture a second time.

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Step 3 – Season

Add:

• Sweet paprika
• Hot paprika
• Salt
• Curing salt
• Garlic
• Black pepper
• Caraway
• Marjoram
• Ice water

Mix thoroughly for 5–8 minutes until the mixture becomes sticky.

Cover and refrigerate overnight.

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Step 4 – Stuff the Casings

Fill the soaked hog casings with the sausage mixture using a sausage stuffer.

Avoid trapping air pockets.

Twist into links approximately 10–12 inches (25–30 cm) long.

Prick any visible air bubbles with a sterilized needle.

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Step 5 – Dry Before Smoking

Hang the sausages in a cool place (50–60°F / 10–15°C) for 12–24 hours to allow the casings to dry.

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Step 6 – Smoke

Cold-smoke the sausages over beech, oak, or fruitwood at 68–86°F (20–30°C) for 8–12 hours.

For a stronger flavor, smoke over two days.

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Step 7 – Cure

Hang the smoked sausages in a cool, well-ventilated place for 1–3 weeks, until they become firm and lose about 30% of their weight.

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Chef’s Tips

• Use authentic Hungarian paprika for the classic flavor and vibrant color.
• Keep the meat very cold throughout preparation for the best texture.
• Do not overstuff the casings, as they may burst during smoking.
• The flavor continues to improve during the curing period.

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Serving Suggestions

Enjoy Hungarian Kolbász:

• Sliced with crusty bread and pickles
• Alongside cheeses and mustard
• Added to Gulyás (Goulash)
• In Lecsó (Hungarian pepper stew)
• With scrambled eggs
• In bean soups or potato dishes

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Storage

Refrigerator: Up to 3 weeks.

Vacuum Sealed: Up to 3 months refrigerated.

Freezer: Up to 6 months.

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Nutrition (Approximate Per Serving)

• Calories: 310 kcal
• Protein: 18 g
• Fat: 26 g
• Carbohydrates: 1 g
• Fiber: 0 g
• Sodium: 680 mg

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Frequently Asked Questions

What is Hungarian Kolbász?

Kolbász is a traditional Hungarian sausage made primarily from pork, seasoned generously with paprika, garlic, pepper, and spices, then smoked and often cured.

Can I make it without smoking?

Yes. The sausages can be cooked fresh by grilling, pan-frying, or baking. However, smoking gives them their signature authentic Hungarian flavor.

Which paprika should I use?

Use authentic Hungarian sweet paprika as the base. Add hot Hungarian paprika if you prefer a spicier sausage.

Can I freeze homemade sausage?

Yes. Wrap tightly or vacuum seal and freeze for up to 6 months without significant loss of quality.