Ingredients with Measurements:
- 2 lbs. ground pork
- 1 tbsp. salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. caraway seeds
- 1/4 cup ice water
- 1/4 cup red wine vinegar
- 2 tbsp. corn syrup solids
- 2 tbsp. nonfat dry milk powder
- 1 tsp. Prague powder #1 (curing salt)
Special equipment needed:
- Sausage stuffer
- Meat grinder
- Sausage casings
Step-by-step instructions:
1. In a large mixing bowl, combine the ground pork, salt, black pepper, paprika, garlic powder, and caraway seeds. Mix well.
2. In a separate bowl, whisk together the ice water, red wine vinegar, corn syrup solids, nonfat dry milk powder, and Prague powder #1.
3. Pour the liquid mixture into the bowl with the ground pork mixture. Mix well until the liquid is fully incorporated into the meat.
4. Grind the meat mixture through a meat grinder using a medium-sized plate.
5. Stuff the meat mixture into sausage casings using a sausage stuffer.
6. Twist the sausage into links, about 6 inches long each.
7. Place the sausage links on a baking sheet and let them dry in the refrigerator for at least 24 hours.
8. Preheat your grill or smoker to 225°F.
9. Smoke the sausage links for 2-3 hours, or until they reach an internal temperature of 160°F.
10. Remove the sausage links from the grill or smoker and let them rest for 10 minutes before slicing and serving.
- Time:
Preparation time: 30 minutes
- Drying time: 24 hours
- Cooking time: 2-3 hours
Temperature:
- Preheat grill or smoker to 225°F
- Smoke sausage links until they reach an internal temperature of 160°F
Serving size:
- Makes approximately 12 sausage links
Nutritional information:
- Calories: 250
- Total fat: 20g
- Saturated fat: 7g
- Cholesterol: 70mg
- Sodium: 450mg
- Total carbohydrates: 3g
- Protein: 15g
Substitutions for ingredients:
- Ground beef can be substituted for ground pork
- Brown sugar can be substituted for corn syrup solids
- Regular milk can be substituted for nonfat dry milk powder
Variations:
- Add diced jalapeños or red pepper flakes for a spicy kick
- Use smoked paprika for a smoky flavor
- Add diced onions or grated cheese for extra flavor
Tips and tricks:
- Make sure to keep the meat and equipment cold throughout the process to prevent bacterial growth.
- Use natural sausage casings for the best flavor and texture.
- Don't overstuff the casings to prevent them from bursting during cooking.
- Use a meat thermometer to ensure the sausage is fully cooked.
Storage instructions:
- Store leftover sausage in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat sausage in a skillet over medium heat until heated through.
Presentation ideas:
- Serve sausage links on a platter with mustard and pickles on the side.
Garnishes:
- Garnish with fresh herbs such as parsley or thyme.
Pairings:
- Serve with sauerkraut and mashed potatoes for a classic German meal.
Suggested side dishes:
- German potato salad
- Roasted vegetables
- Braised red cabbage
Troubleshooting advice:
- If the sausage casings burst during cooking, reduce the cooking temperature and cook for a longer time.
Food safety advice:
- Make sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Debrecener sausage is a traditional Hungarian sausage named after the city of Debrecen.
Flavor profiles:
- Savory, slightly spicy, and smoky.
Serving suggestions:
- Serve as a main course with sides, or slice and serve as an appetizer.
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Region: Hungarian