Hungarian Homemade Sausage (Hazi Kolbasz)
Homemade Hungarian sausage, known as hazi kolbasz, is prepared with seasoned pork shoulder, garlic, salt, pepper, and paprika, then baked for a rich flavor.
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Instructions
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Rinse hog casings and refrigerate. Cut pork to fit your grinder.
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Combine garlic, salt, pepper, paprika, and water in a small bowl.
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Keep pork cold, then coarsely grind it and place in a large bowl.
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Thoroughly mix the spice mixture with the ground meat. Fry a small patty to taste and adjust seasonings.
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Remove casings, knot one end, and coat the stuffing funnel. Load the casing onto the funnel, pushing it up to the knot.
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Force the meat into the casing, controlling thickness to ensure plump but not overstuffed sausages.
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Continue extruding until the casing is full, then knot the end. Form into a coil or twist into 6-inch links. Use immediately or refrigerate for up to two days.
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To cook, preheat oven to 350 F. Place sausage in a greased baking pan with water or beer. Bake for about 1 hour until browned but not dry.