Adebrecener (Hungarian:debreceni virsli,German:Debre(c)ziner,Italian:Salsiccia di Debrecen) is aporksausage of uniform fine texture and reddish-orange colour, named after theHungarian city ofDebrecen.[1] The sausages are heavily spiced withpaprika and otherseasonings, likegarlic, pepper andmarjoram.[2] Usually they contain tiny pieces ofpork fat as well. They are usually unsmoked or lightlysmoked, 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.[3]
Although originating in Eastern Hungary, this sausage spread to and has become popular in virtually every part of the formerAustro-Hungarian Empire (includingAustria,Northern Italy,Croatia,Slovenia,Poland, theCzech Republic,Slovakia, Western and CentralRomania andWestern Ukraine) and adopted into those cuisines. In Poland, it is called "Debreczyńska". InBulgaria a derivative sausage is calleddebartsini (Bulgarian:дебърцини) and is widely offered by masscharcuterie.
| Overview |  | ||||
|---|---|---|---|---|---|
| Fresh sausage | |||||
| Dry sausage |
| ||||
| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
 | ThisHungarian cuisine-related article is astub. You can help Wikipedia byexpanding it. |
 | ThisAustrian cuisine-related article is astub. You can help Wikipedia byexpanding it. |
.jpg) | ThisPolish cuisine-related article is astub. You can help Wikipedia byexpanding it. |
