Gyulai kolbasz is a very famous Hungarian sausage named after the Hungarian town of Gyula. At the World Exhibition of Food in Brussels 1919 and 1935, the Gyulai kolbász was awarded a gold diploma. It has received many other rewards including PGI protection.
|Pork (shoulder, leg, loin, belly||700 g||1.54 lb|
|Back fat||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||30 g||5 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Paprika, sweet||9.0 g||3 tsp|
|Paprika, hot||9.0 g||3 tsp|
|Caraway, crushed||3.0 g||1-1/2 tsp|
|Garlic, smashed||7.0 g||2 cloves|
- Grind meat through 1/4” (6 mm) plate.
- Grind fat through 1/4” (6 mm) plate.
- Mix with salt, cure #2 and spices.
- Stuff into 36 mm hog casings forming 8” (20 cm) links.
- Apply a thin cold smoke for 2-3 days at 20° C (66° F), 70-90% humidity. Original Gyulai kolbasz is smoked with beech wood.
- Dry for 2 weeks at 18° → 16° C (64-60° F), 90-92% humidity, then gradually reduce humidity to 70 → 65%.
- Store at 12° C (54° F), 65% humidity.