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Debreceni indicated atop a Wood Platter (festival of meat) at a Hungarian restaurant

A debrecener (Hungarian: debreceni kolbász, German: debreziner Wurst) is a pork sausage of uniform fine texture and reddish-orange colour, named after the Hungarian city of Debrecen. The sausages are heavily spiced with paprika and other seasonings like garlic, pepper and marjoram. They are usually unsmoked or lightly smoked, and sold in pairs joined at one end. Traditional cooking technique calls for the Debreceni to be transversely slashed at intervals and baked, broiled, or fried. The sausage tends to curl away from the slashes, creating a linked series of sausage coins.[1]

See also[edit]


  1. ^ Gergely, Aniko (2006). Culinaria Hungary. Budapest, Hungary: Tandem Verlag. p. 42. ISBN 978-3-8331-4996-2.