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Hungarian Homemade Sausage Recipe - Hazi Kolbasz

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Hungarian Sausage or Hazi Kolbasz

Hungarian Sausage or Hazi Kolbasz

© 2010 Barbara Rolek licensed to About.com, Inc.
This recipe for homemade Hungarian sausage or hazi kolbasz (HAH-zee KOOL-bahss)is made with pork shoulder, garlic, salt, pepper and paprika. Sausage recipes vary by region and personal taste. Some cooks add a pinch of cloves and lemon zest to their mixture. Make sure not to trim all the fat off the pork, otherwise the sausage will be too dry. For stuffing techniques, check out how to make Polish sausage. The biggest difference between Hungarian and Polish sausage is the former is never boiled, just baked or sauteed.

Here's a larger photo of Hungarian Homemade Sausage or Hazi Kolbasz. See how hazi kolbasz is made.

Prep Time: 1 hour, 30 minutes

Cook Time: 1 hour

Total Time: 2 hours, 30 minutes

Yield: About 4 pounds Hungarian Sausage


  • 4 pounds boneless, well-marbled pork shoulder, cut according to your grinder's directions
  • 3 crushed garlic cloves
  • 2 tablespoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon paprika
  • 1/2 cup cold water
  • 14 feet hog casings, rinsed three times


  1. After rinsing hog casings, store in refrigerator until ready to use.

  2. In a small bowl, mix garlic, salt, pepper, paprika and water, and set aside.

  3. Cold meat grinds more easily, so keep the meat refrigerated until ready to grind. Coarsely grind the meat in a hand-cranked or electric grinder. Place meat in large bowl.

  4. Combine water-spice mixture with meat until thoroughly incorporated. To make sure the seasonings are just right, fry a small patty and taste. Some people like to refrigerate the meat mixture, covered, overnight before stuffing so it flavors, but that's not necessary.

  5. Remove casings from refrigerator and knot one end. Lightly coat the stuffing funnel with cooking spray or some leftover fat from the pork. Slip the other end of the casing over the mouth of the funnel. Continue to push remainder of casing up onto funnel until you have reached the knot.

  6. Begin to force the meat into the casing with one hand while using the other hand to control the thickness of the sausage as it is extruded.

  7. Remember, the sausage will shrink when it cooks, so you want a nice plump sausage. But be careful you don't overstuff or the casing will burst.

  8. Keep extruding until the casing is used up. Tie a knot in that end. You can either leave the sausage in a large coil or twist it at 6-inch intervals to make links.

  9. Use immediately or store sausage refrigerated and covered up to two days until ready to cook. Heat oven to 350 degrees. Place sausage in a greased baking pan or casserole dish with a little water (or beer). Bake about 1 hour or until sausage is browned, but not dry.

  10. Freeze uncooked or cooked sausage for up to 6 months.
User Reviews

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 5 out of 5
Hungarian Sausage, Member roughboy

I've been useing this same recipe for over 40 years, handed down from my father.The only thing different that I add to the recipe is brown sugar,which I desolve along with the cloves,salt,pepper,minced garlic,paprika,plus I also add hot ground cayanne pepper for spicy sausage. Also,I don't tie a knot at the ends of the casings,because I let the sausage hang for about 4 hours to let the water and spices work their way through the meat.This is a family favorite come the holidays. Enjoy.

30 out of 31 people found this helpful.

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