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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]
Debreceni kolbász is usually unsmoked or more mildly smoked, with a strong paprika flavour and used for cooking. Lecsókolbász, a spicy cooked smoked sausage made specifically for serving as part of the dish lecsó, [6] a vegetable stew with peppers and tomatoes.
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 specifically for serving as part of the dish Lecsó, a vegetable stew with peppers and tomatoes.
Debreceni kolbász (Debrecener sausage) Disznósajt (a special type of head cheese, made of mixed meat slices, spices, paprika, and pieces of bacon cooked in spicy stock, which is then stuffed into a pig's stomack. Disznófejsajt is also popular) Szalonna (Hungarian bacon, fatback, back bacon rind, has more fat than usual breakfast bacon)
the town of Kumanlar in Ordu, Turkey; Debrecen in Hungary; the village of Bugac in Hungary, the counties of Bács-Kiskun and Jász-Nagykun-Szolnok as well as the cities Kiskunhalas and Kunszentmiklós in Hungary, the village of Kunmadaras in Greater Cumania, Hungary; and the town of Kumanov in Khmelnytskyi Oblast, Ukraine.
The Carniolan sausage (Slovene: kranjska klobasa, Serbo-Croatian: kranjska kobasica, 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.
Dózsa Debreceni, or Dózsa of Debrecen (died in 1322 or 1323), was an influential lord in the Kingdom of Hungary in the early 14th century. [1] He was Palatine in 1322, and Voivode of Transylvania between 1318 and 1321. [2] He was one of the staunchest supporters of Charles I of Hungary. [3] [4]
József Debreczeni (13 October 1905 – 26 April 1978) was a writer and translator, and a survivor and memoirist of the Hungarian Holocaust, with his book Cold Crematorium: Reporting From the Land of Auschwitz, first published in 1950.