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Debrecini and Andouille

Discussion in 'Sausage' started by boatnut, Dec 29, 2010.

  1. 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-

  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looking good! Yummie!

    >>>using recipe from Nola Cuisine   

    Great place.
  3. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Your sausage looks great from here too.
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Good looking sausage. It sure doesnt last long.......