https://www.cookipedia.co.uk/wiki/index.php?title=Gyulai_kolb%C3%A1sz&feed=atom&action=history
Gyulai kolbász - Revision history
2024-03-28T21:04:18Z
Revision history for this page on [[Cookipedia]]
MediaWiki 1.32.6
https://www.cookipedia.co.uk/wiki/index.php?title=Gyulai_kolb%C3%A1sz&diff=251100&oldid=prev
Chef: Correct meta description tag or fix unbalanced bracket pairs
2017-01-15T14:53:50Z
<p>Correct meta description tag or fix unbalanced bracket pairs</p>
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<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|description=Kolbasz is the Hungarian word for sausage. The Cuisine of Hungary produce a vast amount of sausages</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|description=Kolbasz is the Hungarian word for sausage. The Cuisine of Hungary produce a vast amount of sausages</div></td></tr>
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<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;"><!-- /seo --></del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Hungarian sausage.jpg|300px|thumb|right|Gyulai kolbász]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Hungarian sausage.jpg|300px|thumb|right|Gyulai kolbász]]</div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>If [[Garlic|garlic]] is added, it is mashed in water to produce a slurry and added to the [[meat]] along with [[spices]]. The [[sausage]] is then stuffed into natural casings in 1-foot links - usually using the small intestine of the [[pig]]. This traditionally took place outside on the fall day when a [[pig]] was slaughtered. The [[sausage]] is then hung overnight to allow the flavours to meld and some of the grease to drip out. It is now ready to be used fresh and unsmoked. </div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>If [[Garlic|garlic]] is added, it is mashed in water to produce a slurry and added to the [[meat]] along with [[spices]]. The [[sausage]] is then stuffed into natural casings in 1-foot links - usually using the small intestine of the [[pig]]. This traditionally took place outside on the fall day when a [[pig]] was slaughtered. The [[sausage]] is then hung overnight to allow the flavours to meld and some of the grease to drip out. It is now ready to be used fresh and unsmoked. </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Fresh sausages may have additional ingredients like [[liver]], [[mushroom]], <del class="diffchange diffchange-inline">]]</del>bread]], [[rice]], [[lemon juice]], [[eggs]], [[cream]] or [[milk]]. </div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Fresh sausages may have additional ingredients like [[liver]], [[mushroom]], <ins class="diffchange diffchange-inline">[[</ins>bread]], [[rice]], [[lemon juice]], [[eggs]], [[cream]] or [[milk]]. </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The unsmoked sausages are typically roasted with [[sauerkraut]] or red or green [[cabbage]], and served with [[mashed potatoes]].</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The unsmoked sausages are typically roasted with [[sauerkraut]] or red or green [[cabbage]], and served with [[mashed potatoes]].</div></td></tr>
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Chef
https://www.cookipedia.co.uk/wiki/index.php?title=Gyulai_kolb%C3%A1sz&diff=232947&oldid=prev
Chef at 17:35, 21 July 2014
2014-07-21T17:35:05Z
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<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 17:35, 21 July 2014</td>
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<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline"><!-</ins>- /<ins class="diffchange diffchange-inline">seo --</ins>></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Hungarian sausage.jpg|300px|thumb|right|Gyulai kolbász]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Hungarian sausage.jpg|300px|thumb|right|Gyulai kolbász]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Kolbász''' is the Hungarian word for sausage. The Cuisine of Hungary produce a vast amount of sausages. The most common smoked Hungarian sausages are '''Gyulai Kolbász''', '''Csabai Kolbász''', '''Csemege Kolbász''', '''Házi Kolbász''', '''Cserkész Kolbász''', lightly [[smoked]], like Debreceni Kolbász (or Debrecener) and Lecsókolbász, a spicy [[sausage]] made specifically for cooking the dish Lecsó, a [[vegetable]] stew with [[peppers]] and [[tomatoes]]. Hungarian boiled sausages are (called even "Hurka") [[Liver sausage]] ("Májas") and [[Blood sausage]] ("Véres"). The main ingredient is [[liver]] and [[rice]], or [[blood]] and [[rice]]. [[Spices]], [[pepper]], [[salt]] are added. Different regions in Hungary may have their own [[sausage]] recipes and tastes. The Hungarian sausages may be [[boiled]], fresh or [[dried]] and [[smoked]], with different [[spices]] and flavours, "hot" or "mild". These [[sausages]] may be eaten like a cold cut or used in the main courses. </div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Kolbász''' is the Hungarian word for sausage. The Cuisine of Hungary produce a vast amount of sausages. The most common smoked Hungarian sausages are '''Gyulai Kolbász''', '''Csabai Kolbász''', '''Csemege Kolbász''', '''Házi Kolbász''', '''Cserkész Kolbász''', lightly [[smoked]], like Debreceni Kolbász (or Debrecener) and Lecsókolbász, a spicy [[sausage]] made specifically for cooking the dish Lecsó, a [[vegetable]] stew with [[peppers]] and [[tomatoes]]. Hungarian boiled sausages are (called even "Hurka") [[Liver sausage]] ("Májas") and [[Blood sausage]] ("Véres"). The main ingredient is [[liver]] and [[rice]], or [[blood]] and [[rice]]. [[Spices]], [[pepper]], [[salt]] are added. Different regions in Hungary may have their own [[sausage]] recipes and tastes. The Hungarian sausages may be [[boiled]], fresh or [[dried]] and [[smoked]], with different [[spices]] and flavours, "hot" or "mild". These [[sausages]] may be eaten like a cold cut or used in the main courses. </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>The Hungarian Cuisine uses the <del class="diffchange diffchange-inline">diferent </del>types of sausages in many ways, in vegetable stews, [[soups]], [[potato]] stews like "Paprikás krumpli" ([[paprika]]-based stew with spicy sausage and [[potatoes]]), "[[Rakott Krumpli]]" (potato casserole), [[bean]] soups like Jókai bableves, in meat stews, in some [[Gulyás leves (Goulash soup) (HC)|goulash soup]] variations, pastry dishes and even [[salads]]. </div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>The Hungarian Cuisine uses the <ins class="diffchange diffchange-inline">different </ins>types of sausages in many ways, in vegetable stews, [[soups]], [[potato]] stews like "Paprikás krumpli" ([[paprika]]-based stew with spicy sausage and [[potatoes]]), "[[Rakott Krumpli]]" (potato casserole), [[bean]] soups like Jókai bableves, in meat stews, in some [[Gulyás leves (Goulash soup) (HC)|goulash soup]] variations, pastry dishes and even [[salads]]. </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The smoked sausages may contain [[bacon]], ground [[pork]], [[beef]], [[boar]] or [[lamb]], [[paprika]], [[salt]], [[Garlic|garlic]], [[black pepper]], [[allspice]], [[white pepper]], [[caraway]], [[nutmeg]], [[zest]], [[marjoram]], [[cayenne pepper]], [[sugar]], [[white wine]] or [[cognac]]. The [[meat]] is coarsely ground and [[salted]]. </div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The smoked sausages may contain [[bacon]], ground [[pork]], [[beef]], [[boar]] or [[lamb]], [[paprika]], [[salt]], [[Garlic|garlic]], [[black pepper]], [[allspice]], [[white pepper]], [[caraway]], [[nutmeg]], [[zest]], [[marjoram]], [[cayenne pepper]], [[sugar]], [[white wine]] or [[cognac]]. The [[meat]] is coarsely ground and [[salted]]. </div></td></tr>
<tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l15" >Line 15:</td>
<td colspan="2" class="diff-lineno">Line 26:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The dry sausages are cold smoked and hung to cure before use.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The dry sausages are cold smoked and hung to cure before use.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">{{CategoryLineIngredients}}</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Ingredients]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Ingredients]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Prepared foods]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Prepared foods]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Meat]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Meat]]</div></td></tr>
</table>
Chef
https://www.cookipedia.co.uk/wiki/index.php?title=Gyulai_kolb%C3%A1sz&diff=211023&oldid=prev
Chef at 16:10, 16 March 2013
2013-03-16T16:10:04Z
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[[Image:Hungarian sausage.jpg|300px|thumb|right|Gyulai kolbász]]<br />
'''Kolbász''' is the Hungarian word for sausage. The Cuisine of Hungary produce a vast amount of sausages. The most common smoked Hungarian sausages are '''Gyulai Kolbász''', '''Csabai Kolbász''', '''Csemege Kolbász''', '''Házi Kolbász''', '''Cserkész Kolbász''', lightly [[smoked]], like Debreceni Kolbász (or Debrecener) and Lecsókolbász, a spicy [[sausage]] made specifically for cooking the dish Lecsó, a [[vegetable]] stew with [[peppers]] and [[tomatoes]]. Hungarian boiled sausages are (called even "Hurka") [[Liver sausage]] ("Májas") and [[Blood sausage]] ("Véres"). The main ingredient is [[liver]] and [[rice]], or [[blood]] and [[rice]]. [[Spices]], [[pepper]], [[salt]] are added. Different regions in Hungary may have their own [[sausage]] recipes and tastes. The Hungarian sausages may be [[boiled]], fresh or [[dried]] and [[smoked]], with different [[spices]] and flavours, "hot" or "mild". These [[sausages]] may be eaten like a cold cut or used in the main courses. <br />
<br />
The Hungarian Cuisine uses the diferent types of sausages in many ways, in vegetable stews, [[soups]], [[potato]] stews like "Paprikás krumpli" ([[paprika]]-based stew with spicy sausage and [[potatoes]]), "[[Rakott Krumpli]]" (potato casserole), [[bean]] soups like Jókai bableves, in meat stews, in some [[Gulyás leves (Goulash soup) (HC)|goulash soup]] variations, pastry dishes and even [[salads]]. <br />
<br />
The smoked sausages may contain [[bacon]], ground [[pork]], [[beef]], [[boar]] or [[lamb]], [[paprika]], [[salt]], [[Garlic|garlic]], [[black pepper]], [[allspice]], [[white pepper]], [[caraway]], [[nutmeg]], [[zest]], [[marjoram]], [[cayenne pepper]], [[sugar]], [[white wine]] or [[cognac]]. The [[meat]] is coarsely ground and [[salted]]. <br />
<br />
If [[Garlic|garlic]] is added, it is mashed in water to produce a slurry and added to the [[meat]] along with [[spices]]. The [[sausage]] is then stuffed into natural casings in 1-foot links - usually using the small intestine of the [[pig]]. This traditionally took place outside on the fall day when a [[pig]] was slaughtered. The [[sausage]] is then hung overnight to allow the flavours to meld and some of the grease to drip out. It is now ready to be used fresh and unsmoked. <br />
<br />
Fresh sausages may have additional ingredients like [[liver]], [[mushroom]], ]]bread]], [[rice]], [[lemon juice]], [[eggs]], [[cream]] or [[milk]]. <br />
<br />
The unsmoked sausages are typically roasted with [[sauerkraut]] or red or green [[cabbage]], and served with [[mashed potatoes]].<br />
<br />
The dry sausages are cold smoked and hung to cure before use.<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Prepared foods]]<br />
[[Category:Meat]]</div>
Chef