Debreziner sausage 3. (Debreceni kolbász)

Smoked sausage products

                                         

Debreziner sausage 3. (Debreceni kolbász) Ingredients 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 Instructions 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. 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