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Smoked sausage sliced, served with fresh bread and peppers.
Authentic homemade smoked sausages hanging to dry, showcasing their rich paprika colour.

Traditional smoked Hungarian sausage (Kolbász)

Author: Flavelo
Recipes Main Courses
The crown jewel of pig slaughter feasts, where preserving meat becomes an art. Sausage is nothing more than a perfect blend of meat, fat and spices, encased in intestine. The secret lies in the meat-to-fat ratio (approx. 70:30) and the cold smoking, which dries and disinfects the product while giving it that distinctive flavour without which there is no Hungarian bean soup.
🕒 Prep Time 2 hrs
🍳 Cook Time 2 days
⌛ Total Time 2 days 2 hrs
🍽️ Servings 20 servings
🔥 Calories 450 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Meat mincer
  • Sausage stuffer
  • Large basin for mixing
  • Smoker (or use a smoking service)

Instructions

1 ✓

Mince the meat and fat using a medium disc.

Tip: The meat should be very cold when mincing so the fat doesn't smear (breaking the emulsion) but remains nicely granular.
2 ✓

Add the salt and spices, then knead the mass thoroughly until the meat 'whitens' and becomes sticky.

Tip: This is the most important step: kneading releases proteins (myosin) which will act as glue to hold the sausage together when slicing.
3 ✓

Stuff the mass tightly into the prepared (washed) hog casings, being careful not to burst them.

Tip: Ensure no air bubbles remain in the casing. If they do, prick them with a needle.
4 ✓

Twist the sausages into pairs at the desired size, and hang them on a rod to air-dry overnight in a cool place.

Tip: During drying, the surface of the casing dries out, allowing it to take on smoke better.
5 ✓

Smoke over cold smoke (beech sawdust) for 2-3 days until it gets a nice reddish-brown colour.

Tip: The temperature should not go above 20-25°C, otherwise the fat melts and the sausage becomes sour.

Recipe FAQ

Why did the sausage get airy?
It wasn't stuffed tightly enough, or you didn't prick the casing. Air can cause spoilage (mould).
Why did it dry out too much?
The meat was too lean (too little fat) or it was smoked for too long/too hot.

Ingredients

  • 7 kg Pork (shoulder, leg mixed)
  • 3 kg Back fat (hard fat)
  • 200 g Salt (non-iodised)
  • 150 g Paprika powder (half sweet, half hot)
  • 30 g Garlic (crushed)
  • 20 g Ground caraway
  • 10 g Black pepper (ground)
  • 20 m Hog casings (small intestine)