Debreziner sausage (Debreceni kolbász)

Smoked sausage products

                                         

Debreziner sausage (Debreceni kolbász) Ingredients 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 Instructions 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 (length 10-12 cm). 6. Smoke the sausage slowly 1,5-2 days time. 7. Storage: keep the Debreziner sausage in the fridge. previous             next

Others Consumption 1. Cook the Debreziner sausage and enjoy with mustard or horseradish. 2. Cut the sausage into rings and bake it with eggs (Debreziner omelette). More pigkilling recipes Fresh sausage 1 Fresh sausage 2 Fresh sausage 3 Fresh sausage 4 Fresh sausage 5 Fresh Hungarian sausage 1 Fresh Hungarian sausage 2 Garlic sausage (fokhagymás kolbász) Peppersausage 1. Peppersausage 2. Sausage with caraway (köményes kolbász) Dry smoked sausage #2 Fathers smoked sausage #1 Goose salami #1 Hungarian paprika salami Hungarian head cheese 1. Hungarian head cheese 2. More Hungarian Recipes Sausage recipes Pigkilling recipes   Pörkölt (Hungarian stew) recipes Basic recipes   Decoration   Salad recipes Next: Main site (index) All recipes in ABC order