Meats and Sausages
Debreziner - German
German Debreziner sausage.
| Materials | Metric | US |
|---|---|---|
| Pork belly (<50% fat) | 600 g | 1.32 lb |
| Beef, lean, rich in connective tissue | 250 g | 0.55 lb |
| Beef, medium-fat, little connective tissue | 150 g | 0.33 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 1.0 g | 1/2 tsp |
| Paprika, sweet | 2.0 g | 1 tsp |
| Paprika, hot* | 1.0 g | 1/2 tsp |
| Garlic, smashed | 3.0 g | 1 clove |
| Water | 100 ml | 3.33 oz fl |
Instructions
- Grind lean beef through 3 mm (1/8") plate. Add salt, Cure #1, water and mix.
- Grind medium-fat beef through 3 mm (1/8") plate. Add spices and mix with lean beef together.
- Grind pork belly through 3 mm (1/8") plate.
- Mix everything together.
- Stuff into 26 mm sheep or pork casings forming 25 cm (10") links.
- Smoke at 60° C (140° F) for 30 minutes.
- Cook in water at 76° C (168° F) for 25 minutes.
- Refrigerate.
Notes
Boil in water before serving.
* in Germany known as Rosenpaprika.
* in Germany known as Rosenpaprika.
