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Debrecini and Andouille


Fire Starter
Joined Nov 16, 2009
I scored a two pack of butts on sale this week.   Decided my Andouille supply was running low so made up a 10 lb batch of that using recipe from Nola Cuisine that i've had success with in the past.   I added a pound of pork backfat and cubed 2lbs of the butt then ground the rest.

I looked thru my recipes trying to figure out what to do with the other 5lbs of butt and decided to try the Debrecini (Hungarian Paprika Sausage).  I got the recipe from Bruce Aidell's book.   I just stuffed and left it as "fresh" sausage.   Tried a test patty and was pretty good.   It didn't "rock my world" but i'm sure when I grill some up , it will taste even better.     here are some pics-



Smoking Guru
OTBS Member
Joined Jul 19, 2010
Looking good! Yummie!

>>>using recipe from Nola Cuisine   

Great place.


Sausage maker
Staff member
OTBS Member
Group Lead
Joined Apr 28, 2010
Good looking sausage. It sure doesnt last long.......

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