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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-

    [​IMG][​IMG]
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking good! Yummie!

    >>>using recipe from Nola Cuisine   

    Great place.
     
  3. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member

    [​IMG]

    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.......