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Debrecener sausages in a plate Debreceni (indicated by green arrows) atop a wood platter (festival of meat) at a Hungarian restaurant. A debrecener (Hungarian: debreceni kolbász, German: Debre(c)ziner, Italian: Salsiccia di Debrecen) is a pork sausage of uniform fine texture and reddish-orange colour, named after the Hungarian city of Debrecen. [1]
Hungarian Gyulai Kolbász. Hungarian sausages are sausages found in the cuisine of Hungary. Hungary produces a vast number of sui sausage types. They may be boiled, fresh or dried, and smoked, with different spices and flavors, "hot" or "mild". Many were influenced by their neighbors and brethren.
Kolbász is the Hungarian word for sausage. Hungarian cuisine produces a vast number of types of sausages. The most common smoked Hungarian sausages are Gyulai Kolbász, Csabai Kolbász, Csemege Kolbász, Házi Kolbász, Cserkész Kolbász, lightly smoked, like Debreceni Kolbász (or Debreciner) and Lecsókolbász, a spicy sausage made ...
Production of kabanosy requires a minimum of 150 grams of best grade pork meat to make 100 grams of sausage, which is known today as the "minimum of 3:2 ratio". This is required because of the loss of some of the water contained within the meat used to prepare the raw sausage, which evaporates during the long process of meat smoking. [5]
Hungarian or Magyar cuisine (Hungarian: Magyar konyha) is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. [1] [2] This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of ...
Sausage making at home. Sausage making is a natural outcome of efficient butchery. Traditionally, sausage makers salted various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them. They then stuffed them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical ...
A savoury Hungarian pancake, filled with meat (usually veal) as the meat is prepared as a stew and the minced meat is fried with onions and spices, like the pörkölt or the paprikás dish, using veal, with or without mushrooms, chicken, or Hungarian sausages. Kenyér: A Hungarian bread that tends to be big, round, and with a hard and thick crust.
The Carniolan sausage (Slovene: kranjska klobasa; Australian English: Kransky, German: Krainer Wurst, Italian dialect of Trieste: luganighe de Cragno) is a Slovenian parboiled sausage similar to what is known as kielbasa or Polish sausage in North America.