Cser Papa’s Hungarian Sausage

Cser Papa’s Hungarian Sausage

Credit: Marika’s Kitchen


  • 10 lbs ground pork (butt and shoulder)
  • 0.8 oz. (22g) fresh garlic crushed
  • 1 1/4 Tbsp. (10g) ground black pepper
  • 1/4 cup (70g) sea salt
  • 1 tsp (2g) ground caraway seed
  • 3 oz (85g) Hungarian sweet paprika
  • 1 1/2 to 2 cups water (mix paprika in water then add to ground pork)


  1. Mix all ingredients well and stuff into pork sausage casing.
  • There are different options for how to stuff sausage into casing and what kind of casing can be used. I googled a few you tube videos and came up with our setup. I have only made this once as of 5/23/2020. The more I do it, The more I will try to develop the instructions for this recipe. For now I hope the pictures will tell the story. ☺
  • The only place I ever seem to find ground caraway is at Arab stores like smart choice. Probably can find it online too. Other than that, it seems to be hard to find.

5 thoughts on “Cser Papa’s Hungarian Sausage

  1. Marika…looks delicious… For safety, I always put a teaspoon or two of Cure #1 in my kolbasz…. I enjoy your site.

  2. Cure #1 is a pink salt used in smoking sausage to guard against spoilage when smoking at very low temperatures (120-170 F. and long….4- hours….It turns out with a dark cherry casing…Can be eaten without further cooking.

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