in Recipes

Debreziner spicy

updated

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Ingredients for 1 servings:

  • 1 kg pork (belly meat)
  • 1 kg beef
  • ½ kg ice or cold water
  • 81 g curing salt
  • 12 g sugar
  • 18 g sweet paprika powder
  • 45 g paprika powder, hot
  • 10 ½ g caraway powder
  • 13 ½ g pepper
  • 1 ½ g ginger powder
  • 3 g marjoram
  • 12 g cutter aid
  • 6 cloves garlic (large cloves)
  • 1 kg pork (shoulder)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

enough for about 15 sausages

Coarsely mince the meat and seasonings, then chop it slightly under ice or cold water. Using a sausage stuffer, fill the meat into sausage casings (sizes 24 to 26) (each approximately 20 cm long) and let them redden for a day. The sausages are then smoked for an hour at a temperature of approximately 40°C to 50°C and then scalded for 15 minutes at 75°C. Finally, they are briefly rinsed with cold water.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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