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.

Pork (shoulder, leg, loin, belly700 g1.54 lb
Back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure #22.5 g1/2 tsp
Pepper2.0 g1 tsp
Paprika, sweet9.0 g3 tsp
Paprika, hot9.0 g3 tsp
Caraway, crushed3.0 g1-1/2 tsp
Garlic, smashed7.0 g2 cloves
  1. Grind meat through 1/4” (6 mm) plate.
  2. Grind fat through 1/4” (6 mm) plate.
  3. Mix with salt, cure #2 and spices.
  4. Stuff into 36 mm hog casings forming 8” (20 cm) links.
  5. 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.
  6. Dry for 2 weeks at 18° → 16° C (64-60° F), 90-92% humidity, then gradually reduce humidity to 70 → 65%.
  7. Store at 12° C (54° F), 65% humidity.
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.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages