Just in Time for Easter: Authentic Hungarian Kolbasz Recipe

Written by Deb Ng - April 9, 2009 8 Comments


Last week Diana shared a story that brought back so many memories. It was about Easter with our Hungarian relatives, spefically, kolbasz. A hungarian sausage. I did a little hunting around and found a kolbasz recipe for those who are so ambitious they’ll rock the sausage makers.

This image is from Wikimedia Commons. I wish I found one that did justice to the kolbasz we enjoyed for Easter.

Enjoy – if you do make it, let us know what you think:

Authentic Hungarian Kolbasz


12 to 15 pound fresh pork
2 large onions
4 tablespoons of genuine Hungarian Paprika (no other will do for kolbasz!)
5 tablespoons black pepper
1 tablespoon Cayenne pepper
6 Cloves Garlic
5 tablespoons salt


1. Crush garlic and boil in 2 cups of water. Set aside.

2. Grind meat and onions together into a large pan. Add in seasonings and garlic water. Mix well with hands.

3. Stuff into sausage casings and tie off ends.

Cook as desired – usually parboiled and then browned in a frying pan on top of the stove.

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8 Outstanding Responses to "Just in Time for Easter: Authentic Hungarian Kolbasz Recipe"

    Diana on April 9, 2009 at 8:09 pm

    Grandma never browned them though, did she Deb?

    Robertas – Is this recipe similar to yours?

    Deb on April 9, 2009 at 8:19 pm

    Grandma didn’t brown – but many hungarians brown it in onions or use it in a casserole.

    zerrin on April 10, 2009 at 5:14 am

    Sounds so appetizing. We have a very similar sausage which we call “sucuk” and eat at breakfast. And it goes perfect with broken egg on it.

    toni leaman on May 4, 2009 at 8:27 pm

    Thank you! I make fresh kolbasc at christmas too, but I have no measured ingedients. We just watched and learned from grandma and mom. I have found a sausage store here in Indiana that will make the sausage if you have the recipe. Thanks so much.

    Dana - Your Inspried Coach on August 4, 2009 at 8:11 pm

    My Great-Grandmother made this recipe and taught me how before she passed. This was our traditional sausage for Christmas with a huge family…she also made traditional Hungarian Smoked Butt for Christmas along with many side dishes. the way she cooked them was to slightly sear them on a grill, not cook through, and then put them in a slow cooker in large quantities to feed a large family. The broth it left at the bottom of the cooker was our favorite part…a very tender sausage on a crusty roll with some of the paprika flavored juice ladled over the top, then topped with horse radish mustard. That’s how we ate them and I make it this way today. Our sausage has some Allspice in it as well.

    Diana on August 5, 2009 at 7:29 am

    oooh, that sounds soo good.

    Be_a_HUN on April 26, 2012 at 3:00 pm

    Cannot be the real thing leaving out CARAWAY SEEDS from this recipe.
    That is the quintessential part of this recipe, without it does not taste the same.
    Even if you`d cook/grill it fresh ,right after mixing the ingredients some way of smoking would be benefitial.
    If you don`t have a chance to smoke it on the traditional way , the next best thing is to use soem drops of liquid smoke.
    But again CARAWAY SEED id a MUST!!! With this amount I would add about 1-2 tablespoons ( you can also heat the seeds up in a non-stick pan prior adding it,untill the oils are opening up the seeds- very careful on lowest setting on the stowe- burns fast and then it is useless)
    Good luck!

    Palladini on July 30, 2013 at 8:01 pm

    OH, come on, Now make ham, no store bought ones, dice it up, leave some a bit larger, your Stuffer will determine the size, grind the rest, mix the ground and chunks with the rest, then stuff, better tasting sausage.

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