Smoked sausage products


Debreziner sausage (Debreceni kolbász)


8 kg middle-finely ground pork meat
2 kg pork fat (middle-fine ground)
110 g Hungarian paprika powder (sweet)
25 g ground black pepper
50 g fresh garlic cloves (crushed)
250 g salt


1. Cut the meat into dice and pass through a middle fine meat mincer.
2. Ground the pork fat (middle-fine).
3. Then add the garlic, salt, Hungarian paprika powder and ground black pepper.
4. Knead well by hand.
5. Fill the mixture into natural pork casing (lenght 10-12 cm).
6. Smoke the sausage slowly 1,5-2 days time.
7. Storage: keep the Debreziner sausage in the fridge.

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1. Cook the Debreziner sausage and enjoy with mustard or horseradish.
2. Cut the sausage into rings and bake it with eggs (Debreziner omelette).

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