Békés County is famous far and wide for its two types of sausages: the Csabai and the Gyulai. Both are very tasty, but there are some important differences between them. Fundamentally, both are paprika sausages, but the original Csabai is always spicy and made with caraway seeds, while the Gyulai is seasoned with black pepper. Another difference is their diameter: the Gyulai is traditionally stuffed into pork small intestines (30–35 mm), whereas the Csabai is filled into pork large intestines (40–55 mm).

With the help of experienced local sausage makers, we offer the opportunity to make either type in the gazebo next to our apartment building—or even to create your own sausage with a custom seasoning mix.

This is a fantastic way to build and strengthen relationships among colleagues. Just as the sausage takes shape during preparation, so too does the mood and the team itself.