Smoked Pork Gyulai Sausage
Gyulai Kolbász is a Hungarian specialty sausage from the city of Gyula, known for its characteristic paprika flavor and air-dried texture. In this recipe the sausage is hot smoked to preserve the traditional flavors while adding a smoky note. The combination of sweet and hot paprika with garlic is the heart of this specialty.
Ingredients(for 1 kg)
Instructions
Mixing and Maturing
30 min + 24 hrsGrind meat and fat through a 6mm plate. Mix in curing salt, paprika, garlic, pepper, and caraway, and knead the mixture until bound. Allow to mature covered in the refrigerator for 24 hours.
Filling and Drying
30 min + 12 hrsFill mixture bubble-free into pork casings (28/30 mm) and twist into 20-25 cm pairs. Dry at a cool, well-ventilated place (approx. 15 °C) for 12 hours until the surface is dry and slightly firm.
Initial Cold Smoking
2 hrsSet smoker to 40-50 °C. Smoke sausages for 2 hours at low temperature to build color and initial smoke flavors. Use beech and cherry as smoking wood.
Hot Smoking to Core Temperature
4-5 hrsIncrease temperature to 65-80 °C and continue smoking until core temperature reaches 68-72 °C. Afterwards cool the sausages in the air and allow to post-dry for 24 hours at 12-15 °C.
Pro Tip
For maximum paprika flavor, mix the paprika blend with a little lukewarm water beforehand and let it steep for 10 minutes before adding it to the mixture. This activates the essential oils of the paprika.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.