Kolbasz (hungarian smoked sausage) recipe


Ingredients for 12kg sausage:
  1. 9 kg pork chops boneless (beter to make from "lapocka")
  2. 3 kg salted pork fat
  3. 100g garlic
  4. 200g pork natual casing
  5. 250g salt
  6. 250g paprika (get the best quality you can buy)
  7. 50-200g hot paprika (the amount depends on how spicy you want the sausage)
  8. 12g ground black pepper (one can add more for spicyness)
  9. 4g ground nutmeg
  10. 8g marjoram
  11. 8g ground caravay seed
Crush the garlic and add 1 dl whiskey and 4 dl water, let stay overnight covered.
Rinse the salt off from the pork fat and grind with a medium meat grinder into a big mixing bowl.
Remove excess fat, etc from the meat, so it is clean and lean. Grind it with a coarse meet grinder!
Mix dry ingredients (5-11) in a smaller bowl.

Put a big plastic sheet on your table and spread the ground fat as evenly as you can.
Spread the ground meat on top of it evenly, then sprinkle all the spices on top of it.
Roll up the plastic sheet to form a thick log from the meat mixture then transfer it to a big bowl where you can comfortably can mix it.
Add the garlic juice to the mixture and mix the whole thing thoroughly until the color is even.
Cover it and put into a cold place for a day to settle (one can mix in every 8 hours)
Clean the casing properly under running water and leave it in the water.

Fill the casing (and don't let air going into the mixture!), making 30-50cm long pieces.
Leave all those sausages hanging for 2-3 days in a cold well ventillated place.
Hang the sausage above cold smoke for 3-4 days.
Let it dry for the next 3-4 weeks and it is ready for consumption.

If properly smoked and no air is inside the casing, the sausage should last for a year or more in a not too hot pantry.

Enjoy!