Debrecen sausages

Last Updated on March 29, 2024

Smoked sausages made from prime beef, lean pork shoulder, fatty pork cut, coarse flour, water and spices.

Ingredients:

Ratio for 10 kg of sausages: 5 kg pork flank 2 kg of lean pork shoulder without skin 2 kg of pork shoulder without skin ./td> 2 kg of prime beef 1 kg td>water guts Spices per 1 kg of meat: 20 g sweet ground paprika 5 g of ground pepper 5 g ground cumin 2 g hot ground pepper 1.5 g of smoked garlic

Procedure:

1. Grind the beef through a plate with 2 mm holes and mix with water
2. Add the spices dissolved in a little water, apart from the paprika and flour and finally add the finely ground pork cutlet and mix everything well
3. Cut the skinless and boneless pork flank into small cubes, roughly grind the skinless pork shoulder through a board with 6 mm holes or cut it with a knife into the same size cubes
4. Now add everything to the joint of beef and pork cutlet, then add sweet and hot paprika and flour, dissolved again in a little water, and mix together in a well-holding body
5. Stuff into mutton pods and make sausages 100-120 g heavy
6. Hang them on sticks and put them in a heated smoker at 60-70 °C
7.

Note:

For more on smoking, see our cooking school.