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Debreceni kolbász (or Debrecener) is a reddish-orange pork sausage of uniform fine texture and reddish-orange color, named after the Hungarian city of Debrecen, getting its color from paprika, one of the spices used in its preparation. Other seasonings used in Debreceni kolbász are garlic, pepper, and marjoram.

Debreceni Kolbász

The Hungarian Debreceni kolbász


Debrecziner, sausage specialty from Debrecen, Hungary - from Mikimedia Commons

It is 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]. The sausage is named after the city of Debrecen. It is customarily used in dishes like lecsó.

Wood Plate HU Debrecener

"Wood Plate" (festival of meat) at a Hungarian restaurant, with debrecener sausages indicated by green arrows


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

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