Best 6 Hungarian Sausage Loaf Recipes

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Indulge in the savory and comforting flavors of Hungarian Sausage Loaf, a classic dish that combines the richness of ground pork, aromatic spices, and hearty bread. This delectable loaf is not only a feast for the taste buds but also a versatile dish that can be enjoyed in various forms. Whether you prefer it as a main course, an appetizer, or even a sandwich filling, this Hungarian Sausage Loaf has something to offer everyone. Discover the secrets behind this beloved recipe, including variations such as the traditional Hungarian Kolbasz, the delectable Italian Sausage Loaf, and the unique Turkey Sausage Loaf.

Let's cook with our recipes!

HUNGARIAN NOODLES WITH SAUSAGE



Hungarian Noodles with Sausage image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
8 ounces egg noodles
2 tablespoons extra-virgin olive oil
3 sweet Italian turkey sausages (about 9 ounces), casings removed
1 onion, chopped
1 clove garlic, minced
3/4 cup chopped roasted red peppers
1 tablespoon paprika
1 cup low-sodium chicken broth
1/2 small head Savoy or green cabbage, sliced 1 inch thick
1/3 cup sour cream
2 tablespoons chopped fresh dill or parsley
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until crumbled and lightly browned, about 3 minutes. Add the onion; cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, red peppers and paprika and cook, stirring, 1 minute. Add the chicken broth, cabbage and 1/2 teaspoon salt. Bring to a gentle simmer and cook until the cabbage is tender, about 4 minutes.
  • Add the noodles and sour cream to the sausage mixture. Cook, stirring, until well coated, about 30 seconds (do not boil). Add the reserved cooking water as needed to loosen. Stir in the dill and season with salt and pepper.

Nutrition Facts : Calories 510 calorie, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 100 milligrams, Sodium 700 milligrams, Carbohydrate 57 grams, Fiber 6 grams, Protein 23 grams

HUNGARIAN SAUSAGE LOAF



HUNGARIAN SAUSAGE LOAF image

Yield 10 servings

Number Of Ingredients 9

1 C chopped mushrooms
2 Tbsp unsalted butter
1 egg, lightly beaten
1 lb bulk pork sausage
2 C fine dry bread crumbs
1/2 C water
1/2 tsp salt
pepper
1 tsp paprika

Steps:

  • Saute mushrooms in butter 3-5 min, stirring, in small skillet. In large bowl, combine all ingredients. Thoroughly mix with hands. Shape into loaf and place in shallow roasting pan. Cover with foil and bake in preheated oven for 1 hour at 350 degrees F.

SAUSAGE LOAF



Sausage Loaf image

Make and share this Sausage Loaf recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

1 large egg
1/4 cup whole milk
1 lb bulk pork sausage (hot is preferred)
3/4 cup crushed saltine crackers
1/4 cup finely chopped onion
fresh ground pepper, to taste

Steps:

  • In a mixing bowl, whisk the egg and milk together.
  • Add in the sausage, crackers, onion, and pepper; mix well using your hands to incorporate ingredients.
  • Place mixture in a lightly greased 8x4x2 inch loaf pan.
  • Bake in a 350°F oven for about 1 hour or until sausage is no longer pink.
  • Pour off excess grease.
  • Let stand for 5 minutes; remove from pan and slice.

KILLER HUNGARIAN MEATLOAF



Killer Hungarian Meatloaf image

First the name is a goof. This meatloaf has nothing to do with my being Hungarian except that I am so it's an appropriate title. This is an adaption of another recipe I found elsewhere (heavily changed too I add). I happen to think it's killer. Hope you do too.

Provided by Mark Kovach

Categories     Meat

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

1 lb ground beef (I prefer chuck)
1 lb ground turkey
1 link mild Italian sausage (ground)
1 medium sweet onion (finely chopped)
1 medium pepper (I usually use red, also finely chopped)
3 tablespoons Worcestershire sauce
1 tablespoon italian seasoning
2 teaspoons salt
1/2 teaspoon fresh ground pepper
1 teaspoon garlic powder
1 cup breadcrumbs
2 eggs (beaten)
1 cup sharp cheddar cheese (shredded)
2 small tomatoes (or 1 large)
1/8 cup apple cider vinegar
2 tablespoons dark brown sugar

Steps:

  • combine first 10 ingredients in large bowl, I use my hands to break up meat then a spoon to add veggies.
  • make a well in middle and add beaten eggs to bread crumbs in the well, then use spoon to mix with meat mixture.
  • layer 1/2 meat mixture in 13 x 9 inch pan, (I prefer a glass pan).
  • lay cheese over meat keeping it 1 inch from edge.
  • layer the rest of the meat over the cheese and pat into shape.
  • use a blender to puree tomato(s).
  • add sugar and vinegar to pureed tomato, mix well then pour over meat loaf.
  • bake at 375 degrees Fahrenheit for 1 hour 15 minutes.
  • serve and enjoy.

Nutrition Facts : Calories 400.2, Fat 22.7, SaturatedFat 9.1, Cholesterol 157, Sodium 1067.1, Carbohydrate 17.7, Fiber 1.1, Sugar 6.3, Protein 29.7

SUPER EASY BREAKFAST SAUSAGE LOAF



Super Easy Breakfast Sausage Loaf image

I was searching for a quick and easy breakfast for a group of picky youngsters and came up with my own super easy breakfast sausage loaf from ingredients normally found in any fridge. This can be as basic as dinner rolls/sausage/eggs/cheese...or jazz it up a bit with onions and green peppers. This can be put together the night before, frozen or made on the fly.

Provided by Rick

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 50m

Yield 6

Number Of Ingredients 9

1 serving cooking spray
1 pound bulk pork sausage
¼ cup brown sugar
1 tablespoon butter
4 large eggs large eggs
2 tablespoons milk
1 pinch salt and ground black pepper to taste
1 (8 ounce) package refrigerated crescent rolls
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  • Heat a large skillet over medium-high heat and stir in the sausage and brown sugar. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer sausage to a bowl; wipe the skillet clean.
  • Melt the butter in the clean skillet over low heat. In a bowl, whisk together the eggs, milk, salt, and black pepper. Pour the eggs into the skillet. Allow the eggs to cook undisturbed until they begin to set, then gently stir the eggs until the curds are separate and set but not dry, 5 to 7 minutes.
  • Roll out the crescent roll dough, and line the bottom and sides of the prepared pan with 3/4 of the dough. Layer the sausage, scrambled eggs, and Colby-Monterey Jack cheese into the pan, then top with the remaining 1/4 of dough. Pinch the corners and sides of the dough together.
  • Bake in the preheated oven until golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 528.7 calories, Carbohydrate 25.4 g, Cholesterol 194.6 mg, Fat 36.9 g, Protein 22.4 g, SaturatedFat 15 g, Sodium 1207.5 mg, Sugar 12.1 g

CLASSIC HUNGARIAN SAUSAGE



Classic Hungarian Sausage image

Make and share this Classic Hungarian Sausage recipe from Food.com.

Provided by figaro8895

Categories     Pork

Time 30m

Yield 4 1/2 pounds, 1 serving(s)

Number Of Ingredients 11

3 lbs boneless pork butt, cut into large pieces
1 lb beef chuck, cut into large pieces
1 lb fresh pork fat, cut into large pieces
10 garlic cloves, peeled and crushed (about 2 Tablespoons)
1 cup water
2 tablespoons salt
1/2 tablespoon fresh ground black pepper
3 tablespoons Hungarian paprika
1 teaspoon saltpeter
1/4 teaspoon ground cloves
pork sausage casing, about 10 feet, 1 inch in diameter as for Polish sausage

Steps:

  • In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches. Add all the remaining ingredients except the casings. Mix well and allow to sit while you clean the casings.
  • Rinse the casings thoroughly in cold water and run fresh water through them. Drain. Using a sausage machine, a KitchenAid with a sausage attachment, or a sausage funnel, fill the casings and tie them off into about 16-inch lengths. Do not fill them too tightly as they must have room to expand when they cook.
  • Hang the sausages in a home-style smoker and smoke them for about one hour. Do not allow the temperature of the smoker to go above 150.
  • Remove the sausages and hang over a stick or dowel. Put the stick in a cool place and position an electric fan so that it will blow directly on the sausages. Allow them to dry for two days. They are ready for use. Place them in the refrigerator, where they will keep well for about a week.

Nutrition Facts : Calories 8396.4, Fat 760.4, SaturatedFat 337.1, Cholesterol 1707.1, Sodium 15070.2, Carbohydrate 23.8, Fiber 9.4, Sugar 2.5, Protein 343.8

Tips for Making Hungarian Sausage Loaf:

- Use high-quality Hungarian sausage for the best flavor. - If you can't find Hungarian sausage, you can substitute another type of smoked sausage, such as kielbasa or bratwurst. - Be sure to brown the sausage well before adding it to the loaf mixture. This will help to develop the flavor and prevent the loaf from being greasy. - Don't overmix the loaf mixture. Overmixing can make the loaf tough. - Bake the loaf in a loaf pan lined with parchment paper. This will help to prevent the loaf from sticking to the pan and make it easier to remove. - Let the loaf cool completely before slicing and serving. This will help to keep the loaf from falling apart.

Conclusion:

Hungarian sausage loaf is a delicious and easy-to-make dish that is perfect for a party or potluck. It is also a great way to use up leftover sausage. With its smoky flavor and moist texture, this dish is sure to be a hit with everyone who tries it. So next time you are looking for a new and exciting dish to try, give Hungarian sausage loaf a try. You won't be disappointed!

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