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!
[click_to_tweet tweet="This Hungarian Kolbasz recipe is a simple homemade sausage loaded with garlic, paprika and other flavor full spices. #homemadesausage #hungarianfood" quote="This Hungarian Kolbasz recipe is a simple homemade sausage loaded with garlic, paprika and other flavor full spices." theme="style2"]
- 10 pounds coarse ground pork butt or pork shoulder
- 2 cups ice cold water
- ⅓ cup mild Hungarian Paprika
- 5 tablespoons salt
- 2 tablespoons ground allspice
- 1 tablespoon sugar
- 5-6 cloves garlic
- ½ tablespoon corase ground pepper
- Double grind pork through medium fine plates.
- Blend remaining ingredients in a blender, blend on low 30-60 seconds.
- Mix spices with ground pork until thoroughly blended (several minutes).
- Use as a loose sausage or stuff into casings. Refrigerate overnight. Cook as desired.
Until next time, happy eating.
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.
Thanks for the recipe & for sharing at the #HomeMattersParty 🙂
My husband loves kielbasa and would enjoy these I'm sure. Thanks for sharing with us at Pin-Worthy Wednesday!
Natalie @ Threads & Bobbins
I've had some ground pork in my freezer for a while. I'm going to try these sausages out now 🙂
Thank you for linking up on the Talented Tuesday Link Party! I hope you join us again this week 🙂
Lou Lou Girls
This looks amazing! You are so talented. Pinned and tweeted. Thanks for being a part of our party. I hope to see you tonight at 7 pm. Happy Monday! Lou Lou Girls
Thanks for linking up to Tasty Tuesday, I've pinned this great recipe to the Tasty Tuesday Pinterest board.