A sausage consists of ground meat, animal fat, herbs and spices, and sometimes other ingredients, usually packed in a casing (historically the intestines of the animal, though now generally synthetic), and sometimes preserved in some way, often by curing or smoking. Sausage making is a very old food preservation technique.
Kolbász is the Hungarian word for sausage and generally refers to a type consisting of: ground pork, salt, garlic, black pepper, and paprika. Kolbász may be served fresh or smoked; “hot” (for varying degree) or “mild”.