Traditional Hungarian Sausage – Magyar Kolbász

Instructions

1. In a large bowl, combine the ground pork and finely chopped pork fat.
2. Add the paprika, garlic, salt, black pepper, caraway seeds, and marjoram.
3. Pour in the ice-cold water and mix thoroughly until the seasoning is evenly distributed and the mixture becomes slightly sticky.
4. Cover and refrigerate for 8–12 hours to allow the flavors to develop.
5. Soak and rinse the sausage casings according to the package instructions.
6. Fill the casings with the seasoned meat mixture, keeping them firm but not overly tight.
7. Twist into individual links or leave as long coils.
8. Refrigerate the sausages until ready to cook.
9. Grill, pan-fry, or bake until browned and cooked through. The internal temperature should reach 160°F (71°C) for ground pork.
10. Serve hot 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