Classic Debreziner Sausage
Debreziner is a spicy smoked scalded sausage of Hungarian origin with a characteristic paprika flavor. It is traditionally made from coarsely ground pork and served hot or cold. Hot smoking gives it a firm casing and an intense smoky aroma.
Ingredients(for 1 kg)
Instructions
Preparation
30 min + 12 hours resting timeMince pork (80% shoulder, 20% back fat) through the 4.5mm plate. Add all spices and curing salt and knead the mixture vigorously for 10 minutes until a binding consistency is achieved. Cover and refrigerate for 12 hours.
Filling
20 minutesFill the sausage mixture into soaked pork casings (caliber 28-32 mm) and twist into pairs of about 15 cm length. Watch for air bubbles and prick them with a needle.
Scalding
20 minutesPlace the sausages in 75°C hot water and poach for 20 minutes until the core temperature reaches 68°C. Then briefly shock in cold water and allow to dry.
Smoking
60-90 minutesHot smoke the dried sausages at 70-80°C with beech and alder until the surface takes on a deep red to mahogany-brown color and the core temperature reaches 72-75°C.
Pro Tip
Use at least 20% pork fat for a juicy texture. A brief scalding in 75°C hot water before smoking stabilizes the sausage and prevents fat separation.
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