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 in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs