Hungarian-style Beef Sausage
I recently learnt how to make sausage, and honestly, it’s such an interesting skill to have. Now I can make sausage in flavors that I actually love and enjoy.
When I started learning, one of the things I really wanted to understand was the spices, especially the ones that seem to be non-negotiable (or at least very common) in sausage making.
One thing I’ve discovered along the way is that, in the world of sausage making and butcher supplies across Southern Africa, a lot of sausage spices are known by brand or regional names. For example, “Jozi” is simply a reference to Johannesburg/Jo’burg.
Then there’s Hungarian Sausage Spice, which you’ll also find labelled as Hungarian Sausage Seasoning or Kolbász Spice. Different manufacturers have their own versions, including Crown National, Freddy Hirsch and Golden Spices.
This whole sausage-making journey has been such a discovery. I’m learning as I go, experimenting with flavours I love, and slowly figuring out what goes into that perfect sausage for me.
Hungarian-style Beef Sausage
I recently learnt how to make sausage, and honestly, it’s such an interesting skill to have. Now I can make sausage in flavors that I actually love and enjoy.
When I started learning, one of the things I really wanted to understand was the spices, especially the ones that seem to be non-negotiable (or at least very common) in sausage making.
One thing I’ve discovered along the way is that, in the world of sausage making and butcher supplies across Southern Africa, a lot of sausage spices are known by brand or regional names. For example, “Jozi” is simply a reference to Johannesburg/Jo’burg.
Then there’s Hungarian Sausage Spice, which you’ll also find labelled as Hungarian Sausage Seasoning or Kolbász Spice. Different manufacturers have their own versions, including Crown National, Freddy Hirsch and Golden Spices.
This whole sausage-making journey has been such a discovery. I’m learning as I go, experimenting with flavours I love, and slowly figuring out what goes into that perfect sausage for me.
Open in Cookpad AppSteps
- 1
Gather ingredients
- 2
Add TSP and caraway seeds to a blender or spice grinder and blend into a fine powder. Transfer into a large bowl and mix together with paprika, Jozi, chakalaka, and binder
- 3
Add the beef mince and mix thoroughly until the spices are evenly distributed. Gradually pour in ice-cold water while mixing the meat. Knead the mixture with your hands for 3-5 minutes (or stir vigorously with a wooden spoon) until it becomes sticky and holds together well
- 4
Fill sausage stuffer with the meat mixture and carefully stuff into prepared sausage casings, avoiding air pockets. Twist into 7-8 large sausages or preferred sizes
- 5
Refrigerate for at least 2 hours, or overnight, before cooking to allow the flavours to develop. Or freeze carefully wrapped uncooked sausages for up to 2–3 months. Thaw overnight in the refrigerator before cooking
- 6
Fry or grill and enjoy 😉
Tips
Adjust the amount of spices to your taste preference
Grill: cook over medium/medium-low heat, turning regularly so the casing doesn’t split or burn before the centre cooks
Fry: use medium-low heat and turn frequently. You can add a tiny splash of water and cover briefly at the beginning if they’re thick, then uncover and brown them
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