Debreceni Kolbász

Debreceni kolbász (Hungarian), debrecener (English), debrecziner (German) is a pork smoked sausage of reddish-orange color, named after the Hungarian city of Debrecen.

Pork butt700 g1.54 lb
Pork belly, back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Paprika, sweet6.0 g1 Tbsp
Garlic, crushed8.0 g2 cloves
Water15 ml1 Tbsp
  1. Grind lean meat through 3/8” (10 mm) plate.
  2. Grind fat through 3/16” (5 mm) plate.
  3. Mix/knead lean meat with salt, cure #1 and 15 ml of water until sticky. Add spices and fat and mix all together.
  4. Stuff firmly into 32-36 mm hog casings forming 8” (20 cm) long links.
  5. Hang for 1 hour at room temperature.
  6. Apply smoke at 48-60° C (120-140° F) for 60 minutes.
  7. Cook in water at 80° C (176° F) for 30 minutes.
  8. Immerse in cold water for 10 minutes, briefly dry and cool in air.
  9. Refrigerate.

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