debreziner sausage

[gmwoodturner]

I have been asked to make some debreziner sausage. I can't seem to find a receipt or does it go buy another name ?
Thanks for the help.
Gary the wood turner   

[SiFumar]

If you find a good one...I'd be interested also...hadn't had that in years!

[cobra6223]

I'll second the vote for posting the recipe and for sure pics of the project. Good luck. Nepas will be along shortly I bet and he KNOWS ALL !! ;D

[muebe]

I bet you Rick has a receipt for it in his Secret Vault...

[NePaSmoKer]

Just regular smoked sausage but uses sweet hungarian paprika.

1 lb lean gb
2.5 lbs poke butt
1 lb fat back diced
3 Tbs kosher salt
1/2 cup powder milk
1 tsp cure1
1 tsp white pepper
5 Tbs sweet hungarian paprika. GOOD HUNGARIAN
1/2 cup water
hog casings

Grind and mix as you would you normal way when making sausage.
Smoke the normal way you do yours. You want 3-4 hours of pecan or oak smoke. IT of sausage at 150-155

Do the Quenelle test if you want. Fancy smancy term for hot bath.

Take a small amout of the meat before stuffing. Set the large batch in the fridge.

Take some GOOD plastic wrap and place about a golf ball size chunk of the seasoned meat in the plastic wrap. Make this into a small sausage. Tie both ends very good and drop this into 160-180* water. You want 150 in ths dinky sausage. If it taste good stuff away, if it needs something then add what you think it needs to the main batch. If your satisfied then stuff away.


Closing The Vault Now

[viper125]

Looks good but I thought it was a real heavy spiced with garlic ,pepper and marjoram and such.

[gmwoodturner]

Thanks NePa my friend is going to appreciate this. It's getting made tomorrow 

[NePaSmoKer]

Many variations to this sausage, Hungarian, Polish, German, Swiss

[viper125]

Thanks Nepal. Never tried any but was looking at a recipe not to far back. Looked very good. Ill sure try. Thanks for sharing.