Begin by cutting the pork butt and pork belly (or back fat) into roughly 2-inch (5–6 cm) cubes. Combine the meat with kosher salt and Cure #1, ensuring each piece is evenly coated. Transfer the mixture to a covered container and refrigerate for 24 hours to allow the curing process to begin and the flavors to deepen.

After chilling, partially freeze the meat for about 20 minutes—this makes grinding easier and cleaner. Grind the meat and fat using a medium plate (around 1/4 inch or 6 mm). Alternatively, you can finely chop both by hand for a more rustic texture.

Place the ground meat in a large bowl and add all remaining seasonings: sweet paprika, hot paprika, ground caraway, black pepper, pressed garlic, and sugar. Pour in the ice-cold water and mix thoroughly by hand or with a sturdy spoon. Continue mixing until the meat develops a sticky, cohesive texture—this ensures the sausage binds properly.

Prepare hog casings (28–32 mm in diameter) by rinsing them under cool water to remove excess salt. Stuff the meat mixture tightly into the casings, forming links about one foot long. Twist or tie them into rings as desired. Pierce any visible air pockets gently with a sterilized needle to prevent bursting during cooking.

Hang the sausages to rest overnight in a cold, well-ventilated space between 33°F and 38°F, such as an unheated garage in winter or a refrigerator. The goal is to firm up the texture without freezing them.

When ready to smoke, first dry the sausages in a smoker at 110°F–130°F for about 1 hour without smoke until their surfaces are completely dry to the touch. Once dried, begin smoking at approximately 130°F for 2 to 4 hours or until the casings turn a rich brown hue. Wood types such as oak, beech, cherry, hickory, or pecan impart a balanced, smoky aroma ideal for Hungarian-style sausage.

After smoking, poach the sausages in hot water maintained at 161°F–165°F for 25–35 minutes, or until the internal temperature reaches 154°F–158°F. Alternatively, bake them in a convection oven with a pan of hot water below at 175°F for about 30–50 minutes, until the same internal temperature is achieved.

If you prefer to finish them in the smoker, gradually raise the smoker temperature through 165°F, 175°F, and up to 195°F, maintaining a steady increase. This traditional method requires patience and attention to humidity but produces a deeper, more robust flavor.

Once fully cooked, immediately cool the sausages in an ice bath or rinse with cold water to halt the cooking process. Pat them dry with paper towels, or hang them in a cool, well-ventilated room to dry naturally.

For added depth and longer shelf life, hang the sausages in a cool curing chamber or room for 5–7 days at around 55°F with 75% relative humidity. This optional drying stage concentrates the flavor and slightly firms the texture.

Store the finished sausages in the refrigerator, ready to slice, grill, or savor as a traditional Hungarian delicacy bursting with rich paprika warmth and smoky undertones.