Debreziner sausage 3. (Debreceni kolbász)

Smoked sausage products


Debreziner sausage 3. (Debreceni kolbász)


10 kg coarse ground pork meat with fat
70 g Hungarian paprika powder (sweet)
25 g ground black pepper
50 g fresh garlic cloves (crushed)
500 ml Water


1. Cut the meat and fat parts into dice and pass through a coarse meat mincer.
3. Soak the minced garlic in 100 ml Water.
4. Then add the strained garlic water, salt, Hungarian paprika powder and ground black pepper.
5. Mix well by hand.
6. Fill the mixture into natural pork casing (length 10-12 cm).
7. Smoke the sausage pairs slowly 2 days time.
8. 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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