Meats and Sausages
Debrezeiner - Austrian
Debreziner has been sold on Vienna street carts since the 19th century. The sausage actually originates in Hungarian city Debrecen since its name. It was officially incorporated as an Austrian sausage into Austrian Sausage Register in 1921 (Codex Alimentarius Austriacus). This emulsified sausage is smoked and water cooked. The sausage is served with mustard, sauerkraut and peppers by heating in water. It is seldom grilled.
|Pork, lean||450 g||0.99 lb|
|Pork back fat||300 g||0.66 lb|
|Beef, lean||160 g||5.64 oz|
|Water||90 ml||3 oz fl|
Ingredients per 1000g (1 kg) of materials
|Salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|White pepper||2.0 g||1 tsp|
|Marjoram||1.0 g||1/2 tsp|
|Ginger, finely diced||2.0 g||1/2 tsp|
|Garlic, smashed||3.5 g||1 clove|
- Grind lean pork through 5-6 mm (1/4”) plate.
- Grind fat through 5-6 mm (1/4”) plate.
- Grind beef through 5-6 mm (1/4”) plate.
- Using food processor emulsify pork, beef, salt and Cure #1 together. Add remaining spices and fat and emulsify again.
- Stuff firmly into 22-24 mm sheep casings making 15 cm (6”) links.
- Hang on smoke sticks and hold at room temperature for 30 minutes or in smokehouse at 50° C (122° F) without applying smoke until the surface of the sausages is dry.
- Smoke at 60° C (140° F) for 15 minutes.
- Cook in water at 76° C (168° F) for 25 minutes.
- Place in cold water for 5 minutes. Hold in air for the moisture to evaporate.
Serve by heating sausages in water. There is in Austria, though less popular, dry Debreziner, which also goes by the name Puszta or Puꞵtawürstel, the name derived from Hungarian name Puszta - a dry, grassy plain.