Slice the Gyulai Sausage slightly diagonally to 3 mm wide pieces, then cook the slices in red wine, pour off the liquid, dry the slices, and let them cool down. For the pancake batter we will need to mix flour, eggs, salt according to taste with soda or beer. The density of the mixture should resemble to that of oil. Dip the slices of sausage one by one into the pancake batter and let it excess of the batter drain, then fry the slices in hot oil. After tapping the slices dry of oil, serve them on plates with paper napkins to pat them dry from oil and let them cool. For the dressing add salt, pepper and chopped parsley to the natural yoghurt, and mix them all together, then let the dressing cool afterwards as well. Stack the salad on a plate, pour the yoghurt on it, then lay the pieces of fried sausage next to them.
Whilst serving string 0,5 cm wide slices of crispy fried Gyulai sausage, that we fried in 50 ml of hot oil- on the salad. The sausage slices dipped in pancake batter should only be fried for 3-4 minutes so it does not dry out.