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Product description:
GYULAI Beef Salami – Delicious mild salami exclusively made from beef meat. The nice flower-shaped cut surface makes this product's appearance even much more attractive while serving.
Sliced:

  • Net weight: 70 g
  • Shelf life: 80 days
  • Storage requirements:+0 - +20 celsius

Cooking:
Sift the flour and knead it together with the cottage cheese and salt. Prop up the yeast in a little bit of milk and 3 eggs, add the yeast with the lukewarm milk to the previous base. When the dough is ready add the Gyulai Sausage which should be sliced to tiny cubes beforehand and knead it together once again. Let the dough rise for half an hour in a warm place, covered with a piece of cloth. After the rising put it on the floured pastry board and roll the dough out to 2 inches width. Cut the scones out of the dough with a cookie cutter and put them in a pan lined with wax paper and grease the top of each scone with egg. Cook them for 25 minutes in a 180°C heated oven. Ensure they are served cold.

Jó tanács:
If we do not have fresh yeast at home, we could use 1 pack of 11g dried yeast as well.
The scones should be equally crumbly.

Cooking time: 180 minutes
Difficulty: moderately complex

Ingredients for 40 pieces:

  • 1.4 kg flour
  • 5 dkg fresh yeast
  • 2 pairs of Gyulai Sausage
  • 50 dkg cottage cheese
  • 1l milk
  • 4 eggs
  • 3 dkg salt

Cooking:
From the flour, mashed potato, cottage cheese, soft butter egg and salt, knead the
dough. Let it rest for half an hour, then on floured pastry board roll the dough
out to 3 mm width. Afterwards cut 10-12 cm wide stripes, which can be cut further to
triangular pieces. Remove the skin of the Smoked Gyulai Sausage and chop it into
2-3 cm wide pieces. Place 1 slice of sausage to each triangle, and roll the dough
up, so it resembles of a crescent roll (the cusp should be on the outside). Lubricate a pan with a thin layer of butter and place the rolls far-ish from each other.
Before placing the rolls into the oven grease the top of them with a beaten
egg. Cook them ready in a 180°C oven in 20-25 minutes. The rolls are served
cold. It is a great meal for a Christmas dinner.

Good advice:
Depending on taste before cooking we can grease the top of the rolls with
sour cream and add whole caraway seeds as well.

Cooking time: 150 minutes

Difficulty: moderately complex

Ingredients for 15 rolls:

  • 1 pair of Gyulai Sausage
  • 15 dkg flour
  • 10 dkg greasy cottage cheese
  • 10 dkg butter
  • 1 bugged potatoes baked in their jackets
  • 1 egg
  • 1 teaspoon of salt
  • 1 egg for lubrication

Cooking:

Fry the finely chopped onion in a little bit of hot oil, get if off the heat and add the
hot paprika . Add the smoked meat which you chopped into small cubes beforehand,
and add water so that it covers the meat half-way. Simmer it until it is
three quarters tender. Meanwhile fry a few seeds of caraway on oil, add the pickled
cabbage to them, and by adding 200 ml of water we simmer it soft. Mix the smoked
meat and cabbage together and add the sliced Gyulai Sausage to the mixture. Boil
the entire mixture together again, and serve it with a little bit of sour cream.

Good advice:

If the cabbage is too sour wash it with water and make the juice run of it
with your hands.

Cooking time: 60 minutes
Diffi culty: easy

Hozzávalók 4 személyre:

  • 15 dkg smoked meat (clod, pork chop)
  • 1 pair of Gyulai Sausage
  • 1 medium sized mako onion
  • 30 dkg pickled cabbage
  • salt, caraway seed, 1 tablespoon of oil
  • 2 teaspoons of Kalocsai spice pepper
  • 1 small glass of sour cream

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