Hungarian Homemade Sausage – Kolbasz Recipe

Traditional Hungarian Kolbasz made at Home

If you want to make Hungarian Sweet Paprika Sausage, we have the right recipe for you. This is a traditional homemade sausage recipe from my friend and executive Chef Peter Zilai. His family has evolved this recipe for the past 4 generations and he agreed to share it with us today.

Hungarian Sausage Culture

Sausage is a big subject in Hungary, every family has some history in making homemade sausage. Every restaurant you visit has at least two to three Sausages on their menu and it seems to be almost everyone’s favourite dish.


The Hungarian tradition is for the whole family to get together for a long day of sausage making. The whole process starts as early as 4 am. The family prepares the meat, spicing and sausage casing while drinking Pálinka and socialising. The day usually ends late with eating freshly made and grilles sausage and lots of Pálinka.

Spicing Hungarian Sausage

When it comes to spices, Hungarian Cuisine is synonymous Paprika. No doubt Hungary produces some of the most delicious Sweet Paprika in the world so it comes as no surprise that you find it in many recipes across the country.

Another important spice in Hungarian Sausage is Caraway. Caraway is part of the cumin family and is also known as Persian cumin. In our recipe we toast and crack the seeds to bring out their unique flavour.

And last but not least is garlic, if you are a fan of garlic then you will feel right at home in Hungary.

Tips & Tricks for Sausage Making

Making good sausage depends mostly on how well you prepare your meat as well as the spices you use but there are some important tips that will ensure a great tasting homemade sausage.

  • Temperature
    • This is probably the most important point in preparing sausage. When grinding meat for sausage you have to ensure the meat and equipment is as cold as possible. You can put the meat in the freezer for an hour before you start mincing the meat. It also helps to have a low room temperature and cooling the equipment before mincing.
  • The right cuts
    • In our recipe we use a blend of meat cuts, this ads a balance of flavour and moisture. Meat cuts have different ratios of fat and flavour. A piece of bacon for example is high in fat while tender loin is lean but has a great flavour. The right balance of meat cuts will give your sausage a good texture and flavour.
  • Coarse & Fine mince
    • When mincing the meat for sausage we use a fine and coarse mince knife. This has three effects on the sausage.
      • We ensure a good balance of moisture
      • We get the right texture
      • We get a smooth rounder exterior surface.
  • Sterile working space
    • As we are working with meat it is essential that your equipment and working surface is sterile. This limits introduction of bacteria to your recipe and in turn allows you to store the sausage for a longer period.

Hungarian Homemade Sausage – Kolbasz

Kolbasz is a traditional hungarian type of pork sausage. In this recipe we learn which parts of the pork give us the best flavour and how we spice Kolbasz for an authentic hungarian taste.
5 from 2 votes
Course: Main Course, Snack
Cuisine: Hungarian
Keyword: baking tutorial, guided recipe, home made sausage, hungarian, kolbasz, make sausaged at home, master chef, recipe, Sausage
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 4 persons
Calories: 1256kcal

Ingredients
 
 

Meat Cuts for Hungarian Sausage

  • 1.3 lbs Belly Bacon
  • 1.3 lbs Picnic Shoulder
  • 0.9 lbs Boston Shoulder
  • 0.45 lbs Loin
  • 0.22 lbs Tenderloin
  • 0.22 lbs Back Fat
  • 32 feet Sausage casing

Spicing for Kolbasz

  • 3 ½ tbsp Sweet Paprika
  • ¾ tbsp Hot Chilli
  • ½ tbsp Caraway Seeds
  • 4 cloves Garlic
  • 1 tsp Salt

Instructions

  • The first step is to prepare the meat cuts. We want to remove any excess fat, tendons and well as cartlidge as we don't want any chewy bits in our sausage. Take your time with this, good quality sausage depends on the preperation and how much time you spend on your ingredients.
  • Ensure you work in a cool environment, you can also put your meat grinder in to the fridge for a couple of hours before grinding. This is important and will make the difference between mashed and ground meat. This is even more important when we grind the fat as it can easily melt.
    Grind 70% of your meat using a coarse grind and the remaining 30% at a fine grind. This will give your sausage moisture and a nice even texture.
  • Combine all your spices in a bowl and add a small amount of water, we want to add just enough to create a thin paste. This will dissolve the spices and integrate them better in to the minced meat. Add the paste in to your meat and using your hands massage and fold the meat until you have an even colour.
  • Soak your sausage casing for a good 20-30 minutes before you start sausage stuffing. Check your sausage stuffing for holes, you can blow a bit of air in to it which will make the whole process easier.
    Find the hole on one side of the sausage casing and wrap it over the sausage filling machine.Wrap as much as you can up and make a knot at the end.
    Start filling the sausage, using your right hand massage the sausage to spread the filling evenly. Don't over stuff the sausage, you want it to be firm but not tough.

Video

Nutritional Facts

Serving: 500g | Calories: 1256kcal | Carbohydrates: 7g | Protein: 94g | Fat: 93g | Saturated Fat: 31g | Cholesterol: 306mg | Sodium: 1743mg | Potassium: 1674mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3098IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 6mg

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Written by Roman Horwarth

Hi, My name is Roman and cooking is my passion. I'm on a mission to taste flavours from around the world, create new dishes and share only my favourite recipes on my food blog. Where did I learn to cook? Well it has definitely been passed down from my mom's genes. Combining my relentless chase for the best recipes and her passion for cooking, I have created this food blog. Check out my full profile and make sure you say hello in the comments.

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Redjima Bagadiong
Redjima Bagadiong
7 months ago

Can I put cheese?

Redjima Bagadiong
Redjima Bagadiong
7 months ago

5 stars
Hi good day, I would like to know how long it would last if i put it in freezer?

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