Hungarian pork sausage on a plate

Hungarian Kolbasz

Hungarian Kolbasz is a simple homemade pork sausage spiced with garlic. paprika and allspice. 


  • 10 pounds 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


  1. Double grind pork through medium fine plates.
  2. Blend remaining ingredients in a blender, blend on low 30-60 seconds.
  3. Mix spices with ground pork until thoroughly blended (several minutes).
  4. Use as a loose sausage or stuff into casings. Refrigerate overnight. Cook as desired.

Recipe Notes

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.