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.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages