Debrecziner

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Debrecziner sausages

Debrecziner (also Debreziner or Debreziner sausages ) is a boiled sausage specialty that is particularly popular in Austria, southern Germany and the successor states of the Austro-Hungarian monarchy . The sausage bears the name of the city of Debrecen in eastern Hungary , although the sausage did not originally come from there. This is just a name after the city by the inventor.

The original Hungarian Debrecziner is a lightly smoked sausage made from beef and pork with sweet, sweet pepper. It is part of a number of different Hungarian dishes to which it gives the desired spicy smoky taste, e.g. B. the Debrecziner goulash . In contrast to long-smoked sausages, which become hard when cooked, Debrecziner remains soft and juicy even after a long cooking time .

Debrecziner in Hungary

The above description applies to Debrecziner in German-speaking countries. In Hungary, Debrecziner is the sausage called “debreceni páros kolbász”, which is heavily but not as hotly seasoned with paprika as in German grocery stores. "Páros" means in pairs because a pair of them should be one portion and they are therefore always offered in pairs at annual fairs. Debrecziner is served boiled, roasted or from the oven with mustard or horseradish and white bread, some also like a pickle with it. Debrecziner is popular for snacks between meals, at fairs and in the market halls across the country, often with butchers. Debrecziner sausage is often cooked in soups and stews, mainly in Letscho .

The city of Debrecen (dt. Debreczin) has given its name to the Debrecziner sausage because there has always been a lot of pork there. The basis for this was the pig fattening in the adjacent large urban forest. The pigs have been herded there in large numbers for centuries, probably before the Turkish occupation, when the pigs left to fend for themselves (because the Turks forbade it) ruined the area and unsettled the townspeople. These often penetrated en masse into the city center. In the middle of the 19th century, the city administration issued codes of conduct for the population, with which accidents should be avoided when they meet.

It was traveling German traders who made this sausage popular as Debrecziner in the Dresden area as early as the 17th century - certainly not by chance, because the Transylvanian Saxons built their first schools during this time and brought teachers from the Dresden area. There are descriptions according to which the teachers financed their home trips with Debrecziner sausage. The first recipe written in Hungarian for “debreceni páros kolbász” comes from the cookbook “Valódi magyar szakácskönyv” by Ágnes Zilahy from Nagybánya in Transylvania (now Baia Mare in Romania) , published in 1891 .

preparation

Coarse roast pork is seasoned with sweet paprika, stuffed in natural casings, cooked and smoked. Sheep intestines are preferred, as the sausage would become much too thick if pig intestines were used. In Hungary, hot peppers and / or chilli are traditionally used.

Depending on the origin and preparation, the taste varies from hearty and spicy (Austria, Germany) to spicy and hot (Hungary).

A dish known in Austria is the Debreziner-Langos , a Debrecziner gratinated with yeast dough (also known as Langos ).

ingredients

The Debrecziner typically consists of pork and beef, bacon, water, spices, salt and paprika, which provides the red color and the sharp taste. The physiological calorific value is approx. 1,250  kJ / 100 g (300  kcal / 100 g).

Individual evidence

  1. ↑ a b Debreziner - Really hot . In: Konsument 6/2011 . Association for consumer information . May 25, 2011. Accessed on November 27, 2011: “ By the way, they owe their name to the city of Debrecen in eastern Hungary, although they were not invented there. All types of meat are possible - Debreziner mainly consists of pork and beef, bacon, water, spices, salt and paprika, which gives it the red color and the sharp taste. In contrast to the Frankfurters, the sausage mass (sausage meat), which is also stuffed into sheep intestines, is much coarser. "

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