Hungarian Sausage

Instructions

1. In a large bowl, combine the ground pork, paprika, salt, black pepper, caraway, garlic, and marjoram.
2. Add the ice-cold water and mix thoroughly until the seasoning is evenly distributed and the mixture becomes slightly sticky.
3. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.
4. Soak and rinse the sausage casings according to the package instructions.
5. Stuff the seasoned meat mixture into the casings, keeping the sausage firm but not overly tight.
6. Twist the sausage into links of your preferred size.
7. Refrigerate the finished sausages until ready to cook.
8. Grill, pan-fry, or bake the sausages until browned on the outside and completely cooked through, reaching 160°F (71°C) internally.
9. Serve hot with bread, mustard, pickles, potatoes, or sauerkraut.

Prep Time: 30 minutes
Marinating Time: 2 hours or overnight
Cook Time: 15–20 minutes
Servings: 8–10