Meats and Sausages
Gyulai Kolbasz
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.
| Meats | Metric | US |
|---|---|---|
| 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 |
Instructions
- 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.
Notes
You can make the entire process easier by introducing 0.12 g T-SPX starter culture. All other production steps remain the same.
Gyulai Kolbász carries PGI, 2010 classification.
