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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]
Care should be taken when preparing them, because the cheese can become quite hot; the sausages should not be cut or poked while cooking, otherwise the melting cheese would be released. The sausage can be served with mustard, ketchup and a piece of dark bread; or – in the most common form in Austria – as a Käsekrainer-Hot-Dog.
Austrian cuisine has many different sausages, like Frankfurter, Käsekrainer, Debreziner (originating from Debrecen in Hungary), or Burenwurst, Blunzn made out of pig-blood and Grüne Würstl—green sausages. Green means raw in this context—the sausages are air dried and are consumed boiled.
DJ’s Boudain, a meat company based in Beaumont, Texas, recalled over 17,000 pounds of frozen and fresh sausage links due to possible foreign material contamination.
In this style of sausage, after stuffing into 70 mm (2.8 in) to 76 mm (3.0 in) hog buns or fiberous casings, the sausage is submerged in 70 °C (158 °F) water for 2 to 2 + 1 ⁄ 2 hours until the internal temperature reaches 67 °C (153 °F). At this point the sausage should be chilled in ice water, then cold smoked at a temperature of 46 to ...
British sausages [24] and Irish sausages are normally made from raw (i.e., uncooked, uncured, unsmoked) pork, beef, venison or other meats mixed with a variety of herbs and spices and cereals, many recipes of which are traditionally associated with particular regions (for example Cumberland sausages and Lincolnshire sausage).
Sausages are primarily made of pork. Three types are made in Switzerland: grilling (blanched) sausages, raw sausages and cooking sausages. [13] Among cooking sausages is also a subcategory of raw sausages with interrupted maturation (*), often called saucissons.
Landjäger sausages are made of roughly equal portions of beef and pork with lard, sugar, red wine, and spices, such as caraway, black pepper, coriander seed, and garlic. [4] [5] They are each 15–20 cm (6–8 in) in length, made into links of two.