Hungarian Smoked Sausage – Kolbász

Instructions

1. Combine the ground pork and pork fat in a large bowl.
2. Add paprika, garlic, salt, pepper, caraway, and marjoram.
3. Pour in the ice-cold water and mix thoroughly until the seasoning is evenly distributed.
4. Cover and refrigerate for 8–12 hours.
5. Rinse and soak the casings according to the package directions.
6. Fill the casings with the seasoned mixture, keeping them firm but not overly tight. Twist into links.
7. Refrigerate the fresh sausages until ready to cook.
8. Cook in a skillet, oven, or on a grill until browned and the center reaches 160°F (71°C).
9. Serve with fresh bread, mustard, pickles, potatoes, or sauerkraut.

Prep Time: 30 minutes
Marinating Time: 8–12 hours
Cook Time: 15–25 minutes
Servings: 8–10