Launching October 2026 · Vancouver, BC

Hand-Stuffed.
Hungarian.
Honestly Good.

Two friends. One Hungarian. One Dane. A 70/30 pork shoulder ratio, sweet paprika from grandma's recipe, and a stubborn refusal to make boring sausage.

Holger Danske chasing a Matyó-decorated pig across the BC Coast Mountains — the founding legend of The Hungry Dane
★ The Hunt That Started It All ★
★ Founder Batch · Sold Out ★

Thank You, Founders.

You claimed all 50 founder spots — and then some. That's more kolbász than we planned for batch one, but don't worry: every founder gets theirs. We're humbled, and we're already at work.

50Founders
40kgKolbász Claimed

Batch two is open below — reserve yours ↓

01 · The First Drop

Paprikás Kolbász.

Our flagship. A traditional Hungarian pork sausage built on the bones of my grandmother's recipe — 70/30 pork shoulder to back fat, sweet Hungarian paprika, ground caraway, cracked black pepper, garlic. Hand-stuffed into natural hog casings — a fresh, raw sausage made to cook at home.

★ Coming October 2026 ★
Chase banner
Hand-Stuffed · Small Batch
The Hungry Dane Founders Mark
PAPRIKÁS
KOLBÁSZ
Hungarian-Style Pork Sausage
Ingredients
Pork shoulder, pork back fat, sweet Hungarian paprika, garlic, ground caraway, sea salt, cracked black pepper, natural hog casing.
NET 450g KEEP FROZEN COOK THOROUGHLY
Limited First Batch

Made by hand.
Sold by the link.

Hungarian sausage isn't supposed to be subtle. Ours leans hard into the paprika, lets the caraway sit underneath, and turns deep and smoky the moment it hits the pan. This is a fresh, raw sausage — not cured, not ready-to-eat — so cook it through: on the grill, in a cast iron, or beside a fried egg.

Every batch is hand-stuffed in a small Vancouver kitchen. Every link is hand-tied. Every package is hand-numbered.

Per Pack · 450g (4-5 links) $18
★ Founder Price · Sold Out $14

02 · The Cast

One Viking.
One extraordinary pig.

The brand legend in two characters. Holger Danske, the sleeping warrior of Kronborg, finally awake and with somewhere to be. The pig, dressed in its Sunday-best Matyó embroidery from Mezőkövesd, not entirely on board with where this is going.

Holger Danske, the sleeping warrior of Kronborg — The Hungry Dane's pursuer character
★ The Pursuer ★
Holger Danske
"The sleeping warrior of Kronborg. Awake at last. Hungry."
The Matyó Pig in Mezőkövesd embroidery — The Hungry Dane's quarry character
★ The Quarry ★
The Matyó Pig
"Embroidered to the hilt. Possessing strong opinions about the immediate future."

03 · What's Inside

Four Soul
Ingredients.

No fillers. No preservatives. No mystery binders. Just pork, fat, salt, and the spices that have defined Hungarian sausage for generations.

Sweet Paprika
Sweet Paprika
Imported Hungarian, sun-dried, deep red. The soul of the sausage.
Fresh Garlic
Fresh Garlic
Crushed not minced, in quantities your cardiologist would frown at.
Ground Caraway
Ground Caraway
The hidden note. You won't see it. You'll absolutely taste it.
Cracked Pepper
Cracked Pepper
Coarse-cracked, never pre-ground. Because shortcuts taste like shortcuts.

04 · The Makers

A Hungarian.
A Dane.

A lot of beer over a lot of years, all of it pointing to the same retirement dream — open our own brewery. Then one night the obvious question came up: what pairs best with beer? Sausage. So we decided to start at the other end of the pint glass, about twenty years early.

The Hungarian
The Hungarian
Recipes · Production · Paprika Wrangling

Grew up on Sunday afternoon kolbász and grandma’s májas hurka — the Hungarian liver sausage that’s secretly the same beast as the Dane’s leverpostej. Spent a few too many years in tech before remembering that the smell of grandma’s kitchen was a better lifelong project than any spreadsheet. Brings the recipes, the ratios, and an unreasonable opinion about caraway.

The Dane
The Dane
Beer · Recipes · Taste-Testing

Grew up on pickled herring and leverpostej — Denmark’s liver pâté, which turns out to be the same gloriously weird thing as the Hungarian’s májas hurka, just with a different accent. Another tech refugee who’d rather make something with his hands. Knows the right beer goes with everything, including breakfast, and makes his own leverpostej — which, along with májas hurka, might just end up on the menu when the pub finally happens.

"Real pork. Real paprika. Real hands. No fillers, no shortcuts, no apologies. Just the sausage we'd want on our own table."

★ The Hungry Dane Manifesto ★

05 · The Road To Launch

From Kitchen
To Counter.

A small, honest plan with real timelines and zero hype. Reserve your spot on the list and we'll send updates at each milestone — no flooding your inbox.

1
Summer 2026
Kitchen & Permits
Securing our commercial kitchen, finalizing the BC Food Premises permit, recipe lock-in.
2
October 2026
First Batch
Limited release of Paprikás Kolbász — hand-numbered, sold direct to early supporters.
3
Winter 2026
Market Debut
Our first farmers’ market booth. Sample table, maybe some live grilling, the whole show.
4
Beyond
Pub Series
Different-hotness májas hurka, leverpostej, and whatever else two friends with too much paprika dream up.

The Kitchen Bit

Seven Ways To
Cook Your Kolbász.

It's a fresh, raw sausage — so cook it through. Pan, BBQ, oven, smoker, with eggs, as a burger, or rolled into balls: here's how we like it.

How To Cook It →

06 · Good Questions

Asked & Answered.

When can I actually buy one?
First batches drop in October 2026, limited to our reservation list. Wider release through farmers markets in winter 2026.
Is it cooked, or do I cook it myself?
It's a fresh, raw sausage — not cured or ready-to-eat. Keep it frozen or refrigerated and cook it through (to 74°C / 165°F internal) before serving, just like any fresh sausage from the butcher.
Where will I find them?
Greater Vancouver to start. Direct-to-customer pickup first, farmers markets second, select retail partners third — with UberEats delivery coming as we scale. Reservation list members get priority access at every stage.
Is this legit BC-licensed?
Yes. All meat comes from BC-licensed cut-and-wrap facilities. Our kitchen carries a Food Premises Permit. FOODSAFE certified. Labels meet all CFIA requirements.
Can I still get founder pricing?
The founder batch — the first 50 reservations at $14 — sold out. New reservations are for our second batch at the regular $18/pack, hand-numbered as always, and you'll be first in line when it drops.
Will there be other flavors?
Yes — but we're starting with one product and getting it right before we expand. Different spice levels are coming soon, and we might start taste-testing our májas hurka (Hungarian liver sausage) at the farmers market.
Can I get these shipped outside BC?
Not yet. Inter-provincial meat shipment in Canada requires federal CFIA inspection, which is a step we'll take once we've outgrown direct local sales. For now: Vancouver-area only.
Do you offer wholesale or bulk discounts?
Yes. For restaurants, pubs, markets, events, or large orders we offer wholesale pricing. Email info@thehungrydane.ca with the quantities and timing you're after and we'll put together a quote.

07 · Last Call

Don't Miss
The First Drop.

The founder batch is full. Reserve now and we'll set aside your pack from batch two at regular price — first to know the moment it drops.