Ingredients

• 1 kg ground pork
• 20 g salt
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon black pepper
• 1 teaspoon minced garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon hot paprika (optional)
• Natural sausage casings (optional)

Instructions

1. In a large bowl, combine the ground pork, salt, paprika, black pepper, garlic, cumin, and hot paprika.
2. Mix everything thoroughly until the spices are evenly distributed.
3. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to develop.
4. If using sausage casings, fill them with the seasoned meat mixture and tie the ends. Alternatively, shape the mixture into sausage-shaped patties.
5. Cook the sausages in a pan over medium heat, turning occasionally, until browned and fully cooked. Ground pork sausages should reach an internal temperature of 71°C (160°F).
6. Serve hot with fresh bread, mustard, or potatoes.

Preparation Time

• Preparation: 20 minutes
• Resting: 2 hours
• Cooking: 20–25 minutes

Servings

4 people

Tip

Hungarian paprika is the key ingredient that gives these sausages their traditional color and distinctive flavor.

I can also give you a traditional Hungarian goulash recipe in English.