Smoked sausage products


Debreziner sausage 2. (Debreceni kolbász)


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


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 (lenght 10-12 cm).
5. Smoke the sausage slowly 1,5-2 days time.
6. Storage: keep the Debreziner sausage in the fridge.

home previous             next home



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

More pigkilling recipes

home Fresh sausage 1
home Fresh sausage 2
home Fresh sausage 3
home Fresh sausage 4
home Fresh sausage 5
home Fresh Hungarian sausage 1
home Fresh Hungarian sausage 2
home Garlic sausage (fokhagymás kolbász)
home Peppersausage 1.
home Peppersausage 2.
home Sausage with caraway (köményes kolbász)
home Dry smoked sausage #2
home Fathers smoked sausage #1
home Goose salami #1
home Hungarian paprika salami
home Hungarian head cheese 1.
home Hungarian head cheese 2.

More Hungarian Recipes

home Sausage recipes
home Pigkilling recipes
home   Pörkölt (Hungarian stew) recipes
home Basic recipes
home   Decoration
home   Salad recipes

home Main site (index)
home All recipes in ABC order