Homemade Kolbász

Homemade Kolbász Recipe from Hungary

Region / culture: Hungary | Preparation time: 30 minutes | Servings: 10

Introduction

Homemade Kolbász is a traditional Hungarian sausage that is bursting with flavor and perfect for any occasion. Made with a blend of pork shoulder, Hungarian paprika, and a mix of spices, this sausage is sure to impress your family and friends.

History

Kolbász has been a staple in Hungarian cuisine for centuries, with each family having their own unique recipe that has been passed down through generations. Traditionally, kolbász was made as a way to preserve meat before the invention of refrigeration. Today, it is enjoyed as a delicious and savory sausage that can be enjoyed in a variety of ways.

Ingredients

10 lb (4.54 kg) of coarse ground pork butt or pork shoulder
0.33 cup of imported mild hungarian paprika (do not substitute generic)
0.25 cup of salt
2 heaping tablespoons of ground allspice
5 or 6 garlic cloves
2 cups of water

How to prepare

Bring water to a boil and add peeled cloves of garlic. Simmer for 20 minutes.
Fish out the cloves of garlic and mash them with a little water.
Add this mixture to the remaining water and mix it all into the meat mixture.
Mix everything together well.
Keep the meat mixture cool.
If you are stuffing the mixture into casings, let the sausages hang for a day at a temperature of at least 20°F (-7°C).
Smoke the sausage according to the instructions of your smoker.
If you are not going to stuff it into casings, form the mixture into patties, wrap them, and freeze.

Variations

For a spicier version of Homemade Kolbász, add a pinch of cayenne pepper or red pepper flakes to the meat mixture. You can also experiment with different spices and herbs to create a unique flavor profile.

Cooking Tips & Tricks

When making Homemade Kolbász, it is important to use high-quality ingredients, especially when it comes to the paprika. Hungarian paprika is essential for achieving the authentic flavor of this sausage. Additionally, be sure to mix the meat mixture well to ensure that the spices are evenly distributed.

Serving Suggestions

Homemade Kolbász can be enjoyed on its own as a snack, or served with sauerkraut and mustard for a delicious meal. It can also be sliced and added to soups or stews for added flavor.

Cooking Techniques

Homemade Kolbász can be smoked or grilled for added flavor. If you do not have a smoker, you can bake the sausages in the oven until they are cooked through.

Ingredient Substitutions

If you cannot find Hungarian paprika, you can use a combination of sweet and smoked paprika for a similar flavor. You can also substitute the pork shoulder with a leaner cut of meat, such as turkey or chicken.

Make Ahead Tips

Homemade Kolbász can be made ahead of time and stored in the refrigerator for up to a week. It can also be frozen for up to three months.

Presentation Ideas

Serve Homemade Kolbász on a platter with pickles, mustard, and crusty bread for a beautiful and delicious presentation. You can also slice the sausages and arrange them on a charcuterie board with cheese and crackers.

Pairing Recommendations

Homemade Kolbász pairs well with a variety of side dishes, including roasted vegetables, mashed potatoes, and sauerkraut. It also goes well with a cold beer or a glass of red wine.

Storage and Reheating Instructions

Homemade Kolbász can be stored in an airtight container in the refrigerator for up to a week. To reheat, simply grill or bake the sausages until they are heated through.

Nutrition Information

Calories per serving

Each serving of Homemade Kolbász contains approximately 250 calories.

Carbohydrates

Each serving of Homemade Kolbász contains approximately 2 grams of carbohydrates.

Fats

Each serving of Homemade Kolbász contains approximately 15 grams of fats.

Proteins

Each serving of Homemade Kolbász contains approximately 20 grams of proteins.

Vitamins and minerals

Homemade Kolbász is a good source of iron, zinc, and vitamin B12.

Alergens

Homemade Kolbász contains pork and garlic.

Summary

Homemade Kolbász is a protein-rich sausage that is low in carbohydrates and high in fats. It is a good source of essential vitamins and minerals, making it a nutritious option for a meal.

Summary

Homemade Kolbász is a delicious and flavorful sausage that is perfect for any occasion. Made with a blend of pork shoulder, Hungarian paprika, and spices, this sausage is sure to impress your family and friends. Enjoy it on its own or with your favorite side dishes for a delicious meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl growing up in the small village of Szeged, Hungary. My grandmother, or Nagymama as we called her, was a skilled cook and loved to share her recipes with me.

One day, Nagymama took me out to the market to gather ingredients for a special dish she wanted to teach me how to make. As we walked through the stalls, the air was filled with the enticing aromas of fresh bread, ripe fruits, and savory meats. I remember feeling a sense of excitement and anticipation as we made our way to the butcher's shop.

Nagymama greeted the butcher, a burly man with a friendly smile, and asked him for a pound of his finest pork shoulder. She carefully inspected the meat, feeling its texture and color before nodding in approval. The butcher grinned and began to chop the meat into small pieces, while Nagymama explained to me the importance of using quality ingredients in cooking.

After purchasing the meat, we made our way back home to begin the process of making the Homemade Kolbász. Nagymama had learned this recipe from her own mother, who had passed it down through the generations. She told me that Kolbász was a traditional Hungarian sausage, made with a blend of ground pork, garlic, paprika, and other spices.

As we worked together in the kitchen, Nagymama guided me through each step of the process. We seasoned the meat with salt, pepper, and paprika, then mixed in minced garlic and a splash of red wine for added flavor. Nagymama's hands moved with precision and skill as she kneaded the meat mixture, ensuring that the flavors were evenly distributed.

Once the meat was thoroughly mixed, Nagymama showed me how to fill the casings with the mixture, using a special funnel to carefully pack in the meat. She explained that the casings were made from natural hog intestines, which helped to give the sausage its distinctive shape and texture.

After filling the casings, we twisted them into individual links and hung them to dry in the cool cellar. Nagymama told me that the sausages needed to cure for several days, allowing the flavors to develop and intensify. I watched with fascination as the sausages slowly transformed from raw meat into delicious Homemade Kolbász.

Finally, the day arrived when the sausages were ready to be cooked. Nagymama heated a cast-iron skillet on the stove and added a drizzle of oil before placing the sausages in the pan. The sizzling sound of the meat filled the kitchen, and the rich aroma of garlic and paprika wafted through the air.

As the sausages cooked, Nagymama flipped them over with a spatula, ensuring that they were evenly browned on all sides. The Kolbász sizzled and hissed in the pan, releasing its mouth-watering scent as it cooked to perfection.

When the sausages were done, Nagymama plated them up with a side of fresh bread, pickles, and mustard. We sat down at the table together, eager to taste the fruits of our labor. The first bite of the Homemade Kolbász was a revelation – the smoky, savory flavor of the sausage was unlike anything I had ever tasted before.

As we savored each bite, Nagymama smiled and nodded in approval. She could see the delight in my eyes as I enjoyed the dish we had created together. It was a moment of connection and joy, a shared experience that would stay with me for the rest of my life.

From that day on, I knew that Homemade Kolbász would hold a special place in my heart. It was more than just a recipe – it was a link to my heritage, a connection to my family's past. And every time I make it, I am reminded of the love and tradition that goes into each and every dish we cook.