Recipes in the world of Flavilo

Sliced smoked sausage served with fresh bread and bell peppers.

Smoked Sausage

Smoked Sausage is a staple of Hungarian cuisine, belonging to the category of meat products made according to traditional methods. The smoking process gives the sausage that special smoky flavor that everyone loves, and which is indispensable in many dishes of Hungarian cuisine. Smoked sausage is excellent not only as a standalone dish, but also as a base for other dishes.

Making smoked sausage is a real craft, and the combination of different spices and meats gives it that rich, spicy flavor that makes every bite special. The dish is simple, yet extremely tasty, and goes well with almost any meal – whether it's breakfast, dinner, or a get-together with friends.

Prep Time 2 hr
Preparation 2 day
Total 2 day 2 hr
300 Kcal
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Ingredients for this recipe

Servings: 5
⭕ 1 kg Pork (shoulder or leg)
⭕ 200 g Pork belly
⭕ 5 cloves Garlic
⭕ 3 tbsp Hungarian Sweet Paprika
⭕ 1 tsp Ground cumin
⭕ 2 tsp Salt
⭕ 1 tsp Black pepper
⭕ 1 m Pork casings
⭕ 50 ml Water

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    Preparation Steps

    1

    Dice the pork and pork belly, then grind them using a meat grinder.

    2

    Add the crushed garlic, Hungarian sweet paprika, ground cumin, salt, and black pepper.

    3

    Thoroughly mix the mixture, gradually adding water until you get a well-moldable consistency.

    4

    Soak the pork casings in lukewarm water, then fill them with the meat mixture using a sausage stuffer.

    5

    Form the sausages into approximately 30 cm (12 inch) pieces and tie off both ends.

    6

    Smoke the sausages in a cold smoking chamber for 24-48 hours, until they reach a beautiful golden-brown color.

    7

    Store the smoked sausages in a cool, dry place.