Hungarian Kolbasz is a pork sausage loaded with paprika and garlic and allspice. The word looks very similar to Kielbasa that most people are more familiar with or Kovabaca in Ukranian. Each region of Eastern Europe has their own version with a slightly different spelling and spice combination.
This recipe is from my husband’s grandfather. And it is marvelous!
Two quick notes on the ingredients.
- Use a ratio of at least 20% fat to 80% meat (30-70 is better). Sausage needs fat or it is a dry crumbly mess.
- For authentic taste, use Hungarian paprika. Not smoked or Spanish paprika. Yes, there is a taste difference.
I didn’t stuff these into casings, though they should be. I didn’t have any so I just used a trick I found online to get the shape. It doesn’t have the juicy bite that sausage in a casing will have, but it still worked for what I planned on using it for, which was grilling. And don’t tell my brother, but I used this in the Red Beans and Rice this year – yum!
To make any sausage you start with ground meat, in this case it is pork.
Mix the spices in the blender then combine it with the pork.
Now you can:
- Use it as is in sauces or casseroles.
- Shape it into patties like the breakfast sausage.
- Stuff into casings
- Try this modified version using plastic wrap for casings. Yes, plastic wrap.
Shape it into logs and tightly wrap in plastic.
Par-cook them in water (not parboil, one chef is adamant that the water not actually boil) for a few minutes so they will hold their shape.
Then you can grill them and enjoy. Or however you choose to serve them.
Until next time, happy eating.