Hungarian Grilled Sausage (Kolbász)
Ingredients
- For the Sausage:
- 2 lbs (900 g) ground pork (you can also use a mix of pork and beef)
- 1/2 cup cold water
- 2 tbsp Hungarian paprika (sweet or hot, according to preference)
- 1 tbsp ground caraway seeds
- 1 tbsp minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground red pepper (optional, for extra heat)
- Sausage casings (natural hog casings, soaked and rinsed)
- For Grilling:
- Olive oil or cooking spray for the grill
Instructions
- Prepare the Sausage Mixture:
- In a large bowl, combine the ground pork, cold water, paprika, caraway seeds, garlic, salt, pepper, and red pepper (if using). Mix thoroughly until all the ingredients are evenly distributed.
- Prepare the Sausage Casings:
- Rinse the sausage casings under cold water, then soak them in a bowl of cold water for about 30 minutes. Rinse again before use.
- Stuff the Sausages:
- Fit a sausage stuffer onto your grinder or use a manual sausage stuffer. Slide one end of a soaked casing onto the stuffer and tie a knot at the end.
- Stuff the casing with the sausage mixture, being careful not to overstuff. Twist the sausages into links about 6 inches (15 cm) long, and tie off the open end.
- Grill the Sausages:
- Preheat your grill to medium-high heat.
- Brush the grill grates with olive oil or use cooking spray to prevent sticking.
- Place the sausages on the grill and cook for about 10-15 minutes, turning occasionally, until they are browned and cooked through. The internal temperature should reach 160°F (70°C).
- Serve:
- Serve the grilled sausages hot. They are perfect with traditional Hungarian sides like sauerkraut, roasted potatoes, or fresh bread. You can also pair them with mustard and pickles for an authentic touch.
Enjoy your Hungarian grilled sausages! They’re a delicious representation of Hungarian culinary traditions.