Hungarian Sausage Recipe

Name: Hungarian Sausage Recipe
Prep time: 20 min
Total time: 20 min
Yield: 10
Cuisine: Hungarian
Ingredients: 500g Minced Beef; 1kg Minced Pork; 1 tbs Black Pepper; 1 Diced Red Pepper (80g); 1/2 tbs Smoked Paprika; 1/2 tbs Chilli Powder; 1 tsp Lazy Garlic; 1/2 tbs salt; 1 tsp ground Bay Leaves; 1 tsp Tarragon; 1 tsp Wholegrain Mustard; 1 tsp dried Coriander; 1 tsp Brown Sugar; 1 tsp Dry Thyme

Cowbridge Kitchen

About This Recipe

If you love a good Sausage then making your own sausages is a great idea, and making these authentic Hungarian sausages is an even better idea.

Most Hungarian recipes such as Goulash use Paprika as it is the national spice of Hungary and we use a Smoked Paprika and a Chilli powder to season this sausage meat.

There are many different recipes for Hungarian Sausage and this recipe is one of the best, this sausage taste amazing and the recipe is an easy and authentic Hungarian sausage meat recipe. ...

History of the Hungarian Sausage
Dating back to ancient times, the preparation of sausage in Hungary was initially a means of preserving meat, particularly during the harsh winters when fresh food was scarce.

The use of spices, such as paprika, which is a hallmark of Hungarian cuisine, began to emerge in the 16th century, influenced by the Ottoman Empire's presence in the region. Over the centuries, various types of sausages, including the famous kolbász and hurka, have developed, each reflecting local ingredients and methods of preparation.

The production of these sausages often involves a meticulous process of seasoning, smoking, and drying, which not only enhances flavor but also ensures longevity.

Today, Hungarian sausages are celebrated not only for their taste but also for their cultural significance, often featured in traditional dishes and festive gatherings, symbolizing the country's rich culinary heritage and communal spirit.

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Serves: Ten

Tricky

Cook in: 12 min

Prep: 40 min

Equipment:
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What are Hungarian Sausages

There is no one recipe for Hungarian Sausage as Hungary produce many different sausage types.

This recipe produces a decent sausage, that is a little spicy and packed with herbs. The national spice of Hungary is Paprika so we use this in this sausage meat.

Some types of Hungarian Sausage :

Kolbász

Gyulai sausage

Csabai sausage

Csemege kolbász

There are many more types of Hungarian Sausage, so as you can see it is difficult to say that this recipe is authentic, but they taste great.

How to make Hungarian Sausages

Cuisine:Hungarian

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Ingredients Nutrition Cost

500g Minced Beef
1kg Minced Pork
1 tbs Black Pepper
1 Diced Red Pepper (80g)
1/2 tbs Smoked Paprika
1/2 tbs Chilli Powder
1 tsp Lazy Garlic
1/2 tbs salt
1 tsp ground Bay Leaves
1 tsp Tarragon
1 tsp Wholegrain Mustard
1 tsp dried Coriander
1 tsp Brown Sugar
1 tsp Dry Thyme

Egg freeNut free

Nutrition:
This is per sausage
43g

Calories: 143
Protein: 7.8g
Fat: 12g
Carbohydrates: 0.2g
Fiber: 0g
Sugar: 0.2g

Low sugarHigh proteinHigh fat

Cost to make:
£9.68 / $12.25 (Est.)

*Prices may vary.

Cooking Instructions

Using a meat mincer , mince your pork meat.
Add the pork to the minced beef , and combine with your hands.
Dice up one red pepper.
One by one add all of the other ingredients and combine well into the meat with your hands.
Set up your sausage piping machine as per manufacturers instructions.

Roll the collagen skin over the piping nozzle , as much as you can fit on.
Rub in some olive oil to the skins.
Add the sausage meat to the mincer and start to fill the skins by turning the handle and pushing the sausage meat into the machine.
Don't over fill the skins. Just fill gently .
When all of the meat is used and the skins are full, divide the sausage into equal lengths and twist the skins to seal.
You should get around 20 sausages out of this recipe.
Refrigerate for a few hours before cooking.
You can cook these sausages in around 12 minutes under a medium grill, turning them a few times during cooking. Or you can cook them in a frying pan or use them in a casserole.