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.

MeatsMetricUS
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
Instructions
  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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