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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



As a Pest dweller, my experience with peasant sausage was limited to the generosity of friends and relatives in the country. I don't know what was more exciting receiving a fresh box of disznótoros in winter or having a plate of dry kolbász brought up from the cellar during one of my summer visits. City folk lacked the knowhow of sausage making, something that was passed on to sons from their fathers. Access to equipment and storage was also a problem. During one of our visits to Hungary I once asked a cousin for his sausage recipe. Jenő was an architect, but he grew up in Siklós and made amazing sausage. What he could tell me was more of a method; the feel for the amount of ingredients he could not transcribe into a recipe.

Once a friend from Calgary brought us a box of Hungarian sausage that was strangely reminiscent of Jenő's sausage and I asked him to get the recipe for me. Imagine my surprise when he got the recipe from the generous butcher. . .

This sausage is not for the faint of heart or without sausage making equipment. But the taste of this sausage is excitingly reminiscent of Hungarian ‘házi kolbász’. Joe, our in-law makes Italian sausage. It is pretty good, but not as good as the Hungarian. I keep on dreaming that one of these days I will invest in a sausage making equipment…

10 kg or [22 lb] pork meat combined with fat from the belly of a pig
[190 g] or [1/2 cup + 7 tsp] table salt
[20 g] or [3 Tbsp] black pepper, ground
[120 g] or [1 cup] sweet Hungarian paprika
[60 g] or [scant 1/2 cup] garlic, minced
[10 g] or [1 + 1/2 Tbsp] caraway seeds, ground
[20 g] or [1 + 1/2 Tbsp] sugar
[20 g] or [3 Tbsp] hot Hungarian paprika

Equipment needed:
Krups 402-70 The Butcher Shop Meat Grinder
medium hog casings

• Cut the meat and the fat into chunks.
• Place all ingredients in a large container and mix thoroughly.
• Cold meat grinds more easily, so keep the meat refrigerated until ready to grind.

• Put the seasoned meat through the meat grinder.
• Add 2 litres of pleasantly warm water. (The water will evaporate during smoking)
• Combine water-spice mixture with meat until thoroughly incorporated.

• Remove casings from refrigerator and knot one end.
• Lightly coat the stuffing funnel with cooking spray.
• Slip the other end of the casing over the mouth of the funnel.
• Continue to push remainder of casing up onto funnel until you have reached the knot.

• Begin to force the meat into the casing with one hand while using the other hand to control the thickness of the sausage as it is extruded.
• Remember, the sausage will shrink when it cooks, so you want a nice plump sausage. But be careful you don't overstuff or the casing will burst.
• Keep extruding until the casing is used up. Tie a knot in that end. You can either leave the sausage in a large coil or twist it at 6-inch intervals to make links.

• Rest the sausage refrigerated and covered up at least for overnight or up to two days before smoking.
• Smoke the sausage until the color turns to a nice red.


  1. I recently came across a recipe for this sausage and thought it sounded good. I made it and smoked it per the instructions listed and it turned out amazing. The question I have is what is the texture like with your recipe? Most of the research I've done indicate that I should have cold smoked and dried the sausage rather than hot smoking it. Could that just be regional variations? I know this is an old post but I prefer to make sausages as they would be where they come from. Thanks.

    1. There are 3 types of smoking, cold, warm and hot. The hotter the smoking temperature the shorter the shelf life of the sausage is going to be. Hot smoked sausage will last up to only 2-3 weeks. The unused portion should be packed and frozen.

      Hungarian sausage is always cold smoked. During cold smoking, the sausage requires air as well as smoke. Depending on the size and the volume, cold smoking can take up to several weeks. Cold smoked dry sausages used to be reserved for the summer, as a farmer told me once; bacon would just make him sweat in July.

      As for the texture, I presume you are asking how dry it should be. When the sausage is fresh it is on the soft side. The longer it hangs the drier it will become.

  2. Hi Zsuzsa,
    many thanks for your great recipe. I made the sausage twice over couple of months and I must stress how great the sausage tastes. I warm or hot smoke my sausages in my smoker as I am Pole but this recipe is really good too. BTW I tried some Slovak domace klobasy and they tastes similar.

  3. I like that you gave measurements in grams and imperial, with gram weight very easy to divide and get amount per kilo so you can easily adjust to amount you are making, thanks that great.
    Second, what temp are you running the smoker at and approx how long does it take to get the desired color?
    Third, once the color is achieved what steps are taken next, is it ready for consumption, do you have to cook it, hang to dry cure and how long?
    Thanks for the help, dying to try it, but want to make sure I know what I'm doing.

    1. How would I know? I had this sausage once and I am certain the recipe is accurate. But I never made it myself and that should have been obvious from the write up.

  4. Ms Zsuzsa, Good evening, im thinking to try your recipe and just wondering is this right 10kilos of pork meat or 1kilo? Thank you and god bless

    1. It is exactly as the recipe says. There is no typo.

  5. Ms Zsusza, In this part of Danbury, CT, we have an old Hungarian Restaurant "Goulash" and John Aczel, the proprietor, made sausauge during the holiday and I can't have enough of his. Your sausage look just like John's. They are spicy and smoky, not like the Slovak or Polish sausage. My mother in law's family is of Slovak descent and my father in law's side is Hungarian. So that is how I come across your post after looking for authentic chicken paprikash recipe. Thank you.

    1. You are welcome Rose. As much as ethnic groups in eastern Europe maintain their unique identities, there is a lot of intermingling of the cultures with more than one culture claiming unique right to certain foods, customs and territory. As much as they would like to remain in their individual uniqueness, the cultures are either results of a melting pot or points to shared beginnings. So it is with good sausage.




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