Marha Kolbász — Print Recipe — The Culinary Codex

Smoky, paprika-spiced beef sausages grilled until the casing snaps and the juicy, well-seasoned filling bursts with Hungarian flavor.

Ingredients

1kg ground beef (80/20 blend)
3 tbsp sweet Hungarian paprika
1 tsp hot Hungarian paprika
4 cloves garlic, minced
1 tsp caraway seeds, ground
1 tsp black pepper
2 tsp salt
60ml cold water
Natural beef casings, soaked

Instructions

1 Combine ground beef with both paprikas, garlic, caraway, pepper, salt, and cold water. Mix thoroughly until spices are evenly distributed.
2 Stuff the seasoned beef mixture firmly into soaked natural casings, twisting into 15cm links.
3 Hang sausages in a cool, dry place for 2-4 hours to develop flavor and dry the casings.
4 Grill over medium coals, turning frequently, for 12-15 min until cooked through and the casing is crisp.
5 Rest 5 min before serving. Serve whole or sliced with mustard.

Did You Know?

In Hungary, kolbász-making season ("disznótor") is a major social event — entire families and neighborhoods gather to make sausages together in winter.