Debrecen Sausage
The Debrecen sausage is a Hungarian sausage specialty characterized by its distinctive paprika flavor and medium spiciness. It is made from coarse pork forcemeat and hot-smoked. The ratio of sweet to hot paprika determines the typical character of this sausage.
Ingredients(for 1 kg)
Instructions
Preparation
20 min.Grind pork shoulder and pork belly (ratio 7:3) through the 6 mm plate. Weigh all spices and add together with the curing salt and ice water to the meat mixture. Knead vigorously until the binding is good and the mixture feels slightly sticky.
Filling and Maturation
12 hoursFill the mixture into pork casings (caliber 28-32 mm), twist into pairs of approx. 12 cm and tie off well. Allow sausage pairs to mature in the refrigerator at 4 °C for at least 12 hours. Allow to dry at room temperature for 1 hour before smoking.
Smoking and Scalding
2 hoursPreheat smoker to 75-85 °C. Smoke sausages with beech wood for 90-120 minutes until a deep orange-red color is achieved. Core temperature must reach 72 °C. Then scald for 15 minutes in hot water at 80 °C and shock with cold water.
Pro Tip
High-quality Hungarian paprika (e.g. Szegedin) makes the decisive difference in flavor – inferior quality leads to a flat, bitter aroma.
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