Debreziner sausage 2. (Debreceni kolbász)

Smoked sausage products

                                         

Debreziner sausage 2. (Debreceni kolbász) Ingredients 10 kg middle-finely ground pork meat 60 g Hungarian paprika powder (sweet) 50 g ground black pepper 50 g fresh garlic cloves (crushed) 250 g salt 10 g marjoram Instructions 1. Cut the meat and fat parts into dice and pass through a middle fine meat mincer (fat through a coarse mincer) . 3. Then add the garlic, salt, Hungarian paprika powder and ground black pepper. 3. Mix well by hand. 4. Fill the mixture into natural pork casing (length 10-12 cm). 5. Smoke the sausage slowly 1,5-2 days time. 6. 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