Gyulai kolbász or Gyulai pároskolbász PGI is produced using pork meat, pork fat, garlic, pepper, salt, caraway seeds, and sweet and hot ground paprika. The mince is stuffed into casings made from pig intestines, smoked over beech wood and finally hung to cure.
The sausage should be 18 to 26 cm long and often comes in pairs with a label around one of the sausages.
How to prepare
Ingredients
- 1 pack of brick pastry
- 220 g Gyulai kolbász or pároskolbász PGI (finely chopped)
- 70 g whipped cream
- 4 eggs, boiled and diced
- 250 g butter (salted)
- 10 g Dijon mustard seeds (Dijon type)
- salt and pepper
Instructions
1. Unroll the brick pastry sheet and cut out 2 shapes per serving.
2. Using a brush coat the shapes with butter. Bake for 15 minutes at 175°C until golden brown.
3. Delicately mix the remaining ingredients combining the Gyulai kolbász or pároskolbász PGI, eggs, mustard seeds, whipped cream, salt and pepper.
4. Spoon the mixture on one shape and place a second shape on top to make a little sandwich. Repeat until all the mixture and shapes have been used.
5. Enjoy, it's Gyulai kolbász or pároskolbász PGI snack!
Reasons to love Gyulai kolbász or pároskolbász PGI
Gyulai kolbász or Gyulai pároskolbász PGI has a slightly bumpy and knobbly surface and a reddish-brown colour. It is rather compact and flexible, making it easy to slice. The cut surface reveals evenly distributed meat and lard particles embedded in the meat pulp. The sausage’s rounded flavour and consistency truly set it apart.
Gyulai kolbász or Gyulai pároskolbász PGI gained the European protected geographical indicators (PGI) designation in 2010. It is sold in pairs and should be 18 to 26 cm long, with a label around one of the sausages. It can also be sold in sliced form, in which case the casing is removed.
The award-winning Gyulai kolbász or Gyulai pároskolbász PGI owes its distinctive taste to the smoking and maturation process in the special local climate.
