Hungarian in origin, this sausaage is made with traditional ingredients and procedures that duplicate those produced originally in sausage making facilities near and in the city of Gyula, Hungry. Ingredients for this sausage typically include coarsely chopped pork meat that is combined with fat from the belly of the hog, and mixed with paprika, pepper, garlic, and caraway. The meat is seasoned with additional spices and then smoke-cured. Gyulai Sausage is produced as either a mild or spicy version that can be served for snacking or in soups, stews, egg dishes, and for use as a sandwich meat with heavy breads and cheese.
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