Hungarian Sausage (Házi Kolbász)

Instructions

1. In a large bowl, combine the ground pork and pork fat.
2. Add paprika, garlic, salt, black pepper, caraway seeds, and cumin.
3. Pour in the cold water and mix thoroughly until the seasonings are evenly distributed.
4. Cover and refrigerate the mixture for 8–12 hours to allow the flavors to develop.
5. Rinse and soak the casings according to the package directions.
6. Stuff the seasoned meat mixture into the casings, forming sausages about 6–8 inches long.
7. Twist the sausages into links and prick any visible air bubbles with a clean needle.
8. For fresh sausage, cook thoroughly in a skillet, oven, or on the grill until the center reaches a safe temperature.
9. Serve hot with mustard, fresh bread, pickles, or Hungarian-style potatoes. 🇭🇺❤️