Vegan Hungarian Sausage is the plant-based version of the popular Hungarian Kolbász. It’s flavorful, smoky, paprika-y, and has the perfect slightly grainy texture. It’s sliceable, making it perfect for sandwiches and charcuterie boards.

The base of this sausage is cooked grains, coconut oil, psyllium husk, lots of paprika and some spices. It’s pretty cheap and simple to make, though it takes a couple of days to reach the perfect texture.

Vegan Hungarian Sausage is…

fully plant-based
made of grains and spices
well spiced and gently spicy
customizable (add your own spices)
smoky
sliceable
great for extra smoking or curing
perfect for sandwiches or charcuterie boards
also delicious to cook with

How to make Vegan Hungarian Sausage (kolbász)

The base of this kolbász is cooked grains, like rice, oat groats, wheat berries and millet.

You start by cooking the grains until they are mainly soft and cooked through. You can slightly overcook your grains, or leave them a little more chewy, it’s up to you. Once grains are cooked, drained, and slightly cooled down, you blend them together with unrefined coconut oil, psyllium husk and lots of spices. Paprika is a must for any Hungarian sausages, but after that you can add whatever else you like.

Once your sausage mixture is blended together, you stuff them into vegan sausage casings. You can use a traditional sausage stuffer, or simply a piping bag with a large opening, or even a funnel that’s made for jam. Just make sure the casing is well stuffed and there are no air bubbles left. You might have to push around or gently roll the sausages as you stuff them. They might seem stubborn at first, but it’s actually not that hard to stuff them, once you get the hang of it.

You can easily find plant-based sausage casings online, they usually come in long rolls. If you can’t get your hands on any, you can also use baking paper, to wrap the sausages. They won’t get as firm and sliceable, as with casing, but they will still work. Simply shape the sausage mixture into logs, then roll baking paper around as tight as possible. Then twist and tie the ends to close them fully.

You can eat your sausages immediately, but they get the best texture if you place them in the fridge and wait at least 3 days first.

How to serve Hungarian Sausage

This type of sausage is usually served as a salami. Simply sliced and then enjoyed with fresh bread and in sandwiches. It’s also delicious with fresh fruits and veggies, nuts, and vegan cheese on a charcuterie board. It’s also great with Vegan Omelette or scrambled tofu.

You can also cook with this salami. It works really well in casseroles, like this Layered Potato Casserole, or this Sauerkraut Casserole. You can also add this to baked potatoes, to Stuffed Cabbage, or on top of your soups.

Customize it the way you like it!

You can use any mix of grains for this recipe. I like to use a combination of grains: Rice works especially well as a base, and then add millet, wheat berries, and oat groats. But you can also use quinoa, amaranth, barley, rye or sorghum

Experiment with the amount of coconut oil you use. The less you use, the stronger the flavors come out, but it will also be more crumbly. The more you use, the more sliceable. I find that for 10 ounces or 300 grams of wheat mixture 7 ounces or 200 grams coconut oil works best, but anything between 7-9 ounces or 150-250 grams can be used

Make your sausage very smooth by blending everything completely, or leave some texture if you prefer

Play around with the spices. Use more or less paprika powder, add extra garlic or onion powder, make it extra spicy or leave it mild. You can also add extra spices like cumin, caraway seeds, coriander or fenugreek

Try smoking your Hungarian Sausage, if you have a smoker. Or simply cure it for a couple of weeks in the fridge for the best taste and texture

More Hungarian recipes to try:

Vegan Hungarian Sausage

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Author: Plants for Later
Total Time: 1 hour
Yield: 3–4 large sausages 1x

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Ingredients

Units Scale

4.4 oz/125 g rice
2.5 oz/75 g wheat berries
1.7 oz/50 g oat groats
1.7 oz/50 g millet
8.8 oz/250 g unrefined coconut oil, melted
4 tbsp psyllium husk
2 tbsp garlic powder
2–4 tbsp paprika powder *
1 tbsp smoked paprika
1 tsp chili powder
1/2 tsp liquid smoke
salt, pepper

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Instructions

Start by cooking your grains in salted water for about 30 minutes. Millet and rice will be already very soft, while wheat berries and oat groats will be still slightly hard. If you prefer everything to be evenly soft, start with the wheat berries and oats groats, then add rice and millet after 20 minutes, and then cook on for 30 more minutes.
Drain any excess water, and set aside grains to cool down slightly.
Once grains have cooled a bit, transfer them to a food processor (or use an immersion blender) together with melted oil, psyllium husk, and spices. You can use less oil, 5 oz/150 g will work too, but the sausage will be softer.
Blend mixture well together, leaving only a little texture left. Make sure spices and oil is evenly mixed. Taste mixture and adjust spices, if needed.
Tie up one end of a sausage casing with a rope, and stuff it with your sausage mixture. I find it’s easiest to do it with a piping bag, but a small spoon will work too. Press the mixture downwards as you fill the sausage, trying to leave as few air pockets as possible. Once you filled up the casing fully, twist and tie up the other end too. Repeat with the remaining sausage mixture (you can make 3-4 sausages, depending on the length and width.
If you can’t find plant-based sausage casing, you can also use baking paper instead. The result won’t be as firm and tight, or pretty, but it will still taste good. Simply shape the sausage mixture into a log, then wrap with the baking paper, trying to make it as tight as possible. Tie the ends to secure.
Place sausages in the fridge for at least 3 days to firm up. Then slice and enjoy!

Notes

* Use a good quality paprika powder, ideally a sweet Hungarian one. If you can’t find it, start with less paprika powder, then gradually add more, as you taste. Some paprika powders can get bitter in larger quantity, so use less, if you are not sure about yours.

Prep Time: 30 minutes
Cook Time: 30 minutes