This authentic Hungarian sausage recipe brings the rich, smoky flavors of Eastern Europe to your kitchen. Made with coarsely ground pork, it is heavily seasoned with imported mild Hungarian paprika, garlic, and allspice for a robust and aromatic profile. The meat is mixed with simmered garlic water to enhance tenderness and flavor distribution. You can stuff the mixture into casings for traditional links or form it into patties for easier handling. Whether smoked and dried for long-term storage or cooked fresh for an immediate meal, this sausage offers a satisfying, hearty experience. It pairs beautifully with sour cream and horseradish sauce, potato dishes, or sauerkraut, making it a perfect centerpiece for family dinners or winter feasts.
June Meyer’S Authentic Hungarian Sausage (Kol
Description
This authentic Hungarian sausage recipe brings the rich, smoky flavors of Eastern Europe to your kitchen. Made with coarsely ground pork, it is heavily seasoned with imported mild Hungarian paprika, garlic, and allspice for a robust and aromatic profile. The meat is mixed with simmered garlic water to enhance tenderness and flavor distribution. You can stuff the mixture into casings for traditional links or form it into patties for easier handling. Whether smoked and dried for long-term storage or cooked fresh for an immediate meal, this sausage offers a satisfying, hearty experience. It pairs beautifully with sour cream and horseradish sauce, potato dishes, or sauerkraut, making it a perfect centerpiece for family dinners or winter feasts.Ingredients
Directions
-
Bring 2 cups of water to a boil in a small saucepan.
-
Add the 5 peeled garlic cloves to the boiling water.
-
Reduce heat and simmer the garlic for 20 minutes until soft.
-
Remove the garlic cloves from the water with a slotted spoon.
-
Mash the cooked garlic cloves with a small amount of the reserved garlic water until smooth.
-
Combine the mashed garlic, remaining garlic water, ground pork, paprika, salt, and allspice in a large mixing bowl.
-
Mix everything together thoroughly by hand until the seasoning is evenly distributed throughout the meat.
-
Keep the meat mixture cool during preparation.
-
If using casings, stuff the mixture into prepared casings using a sausage stuffer.
-
If stuffing casings, hang the sausages in a cold environment (at least 20 degrees F) for one day before smoking.
-
Smoke the sausages according to your smoker's instructions until fully cooked and dried.
-
Alternatively, if not using casings, form the meat mixture into patties.
-
Wrap the patties securely and freeze for later use.
-
To cook fresh links, place sausages in a heavy frying pan with a lid.
-
Pour enough water over the sausages to cover the bottom of the pan by about 1/2 inch.
-
Cover the pan and bring the water to a slow boil.
-
Reduce heat and simmer until the sausages begin to take on color.
-
Turn the sausages over and add a little more water if needed to prevent burning.
-
Once both sides are brownish, remove the lid and continue cooking slowly to evaporate any remaining water.
-
Cook until the sausage is a rich red-brown color and heated through.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 2746.7kcal
- % Daily Value *
- Total Fat 158.9g245%
- Saturated Fat 56.8g284%
- Cholesterol 908.0mg303%
- Sodium 703.7mg30%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 306.4g613%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not substitute generic paprika for imported mild Hungarian paprika, as the flavor profile is distinct and crucial for authenticity.
If you do not have a sausage stuffer, you can form the mixture into patties for frying or freezing.
Fresh sausage freezes well. If you lack a large freezer, smoking and drying the sausage is a traditional preservation method.
This sausage is traditionally served with a sour cream and horseradish sauce.
Potato dishes and sauerkraut pair well with this sausage.
For an Italian-style variation, omit the paprika and allspice and substitute with 2 ounces of whole fennel seed.
Dried and smoked sausage can be used like pepperoni in soups and other dishes.
