Hungarian Kolbasz
Main Courses - meat, Pork

Hungarian Kolbasz

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.

Hungarian Kolbasz

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.

meat grinder in action

Mix the spices in the blender then combine it with the pork.

pork and kolbasz spices

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.

wrap sausage in plastic wrap

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.

par-cook the sausage

Then you can grill them and enjoy. Or however you choose to serve them.

Hungarian Kolbasz

Hungarian Kolbasz

Meal type Meat Dishes, Pork
Hungarian Kolbasz, homemade pork sausage loaded with Paprika and allspice. Similar to Kielbasa or Kovbaca.

Ingredients

  • 10lb coarse ground pork butt or pork shoulder
  • 2 cups ice cold water
  • 1/3 cup mild Hungarian Paprika
  • 5 tablespoons salt
  • 2 tablespoons ground allspice
  • 1 tablespoon sugar
  • 5-6 cloves garlic
  • 1/2 tablespoon corase ground pepper

Optional

  • 1/2 teaspoon MSG

Directions

Double grind pork through medium fine plates.
meat grinder in action
Blend remaining ingredients in a blender, blend on low 30-60 seconds.
Mix spices with ground pork until thoroughly blended (several minutes).
pork and kolbasz spices
Use as a loose sausage or stuff into casings. Refrigerate overnight. Cook as desired.
An alternative to casings is to shape into sausage form and tightly wrap in plastic wrap. Cook in water that is just below boiling for about 5 minutes. Remove sausage from plastic wrap and cook as you would with casings.
par-cook the sausage

Until next time, happy eating.
~Audrey

 

6 thoughts on “Hungarian Kolbasz”

  1. Now I wonder why they don’t use hog casings. That is what we have used with our sausages and it seems to be common in commercial varieties.

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