Delicious smoked paprika sausage recipe: a taste of hungary

If you're a fan of sausages and looking to try something new and flavorful, then you must try the smoked paprika sausage. This traditional Hungarian sausage is known for its unique blend of spices and smoky flavor, making it a popular choice in Hungarian cuisine. In this article, we will explore the history and preparation of smoked paprika sausage, as well as provide you with a delicious recipe to try at home.

Table of Contents

What is Smoked Paprika Sausage?

Smoked paprika sausage, also known as kolbász in Hungarian, is a type of sausage that originated in Hungary. It is made from a combination of ground pork, beef, or lamb, and flavored with a variety of spices such as paprika, salt, garlic, black pepper, and caraway. The sausages are then smoked to infuse them with a rich, smoky flavor.

There are different variations of smoked paprika sausage, each with its own unique blend of spices and flavors. The most popular versions include Gyulai sausage, Csabai sausage, Csemege kolbász, Cserkész kolbász, Debreceni kolbász, and Lecsókolbász. These sausages vary in spiciness and the type of meat used, but all share the delicious smoky taste that is characteristic of smoked paprika sausage.

How to Make Smoked Paprika Sausage

Making smoked paprika sausage at home may seem daunting, but with the right ingredients and a little patience, you can create your own delicious sausages. Here is a simple recipe to guide you:


  • 1 kg ground pork
  • 200g Hungarian bacon fat (szalonna)
  • 4 cloves of garlic, minced
  • 2 tablespoons Hungarian red paprika
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon cayenne pepper (optional, for added spiciness)


  1. In a large bowl, mix together the ground pork, minced garlic, Hungarian red paprika, salt, black pepper, caraway seeds, and cayenne pepper (if using). Mix well to combine all the ingredients.
  2. Cut the Hungarian bacon fat into small pieces and add it to the meat mixture. Mix again to distribute the fat evenly throughout the sausage mixture.
  3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
  4. Prepare your sausage stuffer and casings according to the manufacturer's instructions.
  5. Stuff the sausage mixture into the casings, making sure to remove any air bubbles. Twist the sausages at regular intervals to form links.
  6. Hang the sausages in a cool, dry place to dry for at least 24 hours. This will help develop the smoky flavor.
  7. Once the sausages have dried, they are ready to be smoked. Preheat your smoker to a temperature of 180°C (350°F) and smoke the sausages for 2-3 hours, or until they reach an internal temperature of 70°C (160°F).
  8. Remove the sausages from the smoker and let them cool before serving.

Now that you have your homemade smoked paprika sausages ready, you can enjoy them in a variety of ways. They can be eaten cold as a snack or used in main courses such as stews, soups, or even salads. Smoked paprika sausages pair perfectly with sauerkraut, red or green cabbage, and mashed potatoes.

What is the difference between smoked paprika and regular paprika?

The main difference between smoked paprika and regular paprika is the way they are processed. Smoked paprika is made from peppers that have been smoked before being ground into a powder, giving it a distinct smoky flavor. Regular paprika, on the other hand, is made from dried peppers that have not been smoked.

Can I substitute regular paprika for smoked paprika in the recipe?

While regular paprika can be used as a substitute for smoked paprika, it will not provide the same smoky flavor. If you don't have smoked paprika on hand, you can try adding a small amount of liquid smoke to the recipe to mimic the smoky taste.

Can I freeze the smoked paprika sausages?

Yes, you can freeze the smoked paprika sausages for future use. Make sure to wrap them tightly in plastic wrap or place them in an airtight container before freezing. They can be stored in the freezer for up to 3 months.

In Conclusion

Smoked paprika sausage is a delicious and flavorful addition to any meal. Whether enjoyed on its own or used in various dishes, this traditional Hungarian sausage is sure to impress your taste buds. With the recipe provided, you can now try making your own homemade smoked paprika sausages and experience the rich and smoky flavors of Hungarian cuisine.

If you want to know other articles similar to Delicious smoked paprika sausage recipe: a taste of hungary you can visit the Food category.

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