There are two things you definitely can’t miss when you’re in the Gyula region: the sausage and pálinka tasting. But as Gyula and Békéscsaba, the birthplace of Csabai sausage, are quite close to each other and these two world-famous Hungarian products of protected designation of origin are often mentioned together, the question arises: how are they similar and how are they different?
What is Gyulai and what is Csabai?
Whether you have tasted Csabai or Gyulai sausages, you surely know that strict standards must be met before a sausage can bear this brand name. You may have also read that both products have their own museums in their namesake towns – and even their own festivals.
Both sausages are flavoured with paprika, but the Csabai sausage has much more of it, while the Gyulai sausage is flavoured with pepper. Another important difference is the thickness, and whether it is in pairs or sold as single sausages. Because you need to know that Gyulai sausages are paired, while Csabai sausages are single and slightly thicker.