Debreziner Recipe

Misty Gully Debreziner Recipe

Make your own hotdogs at home!

150g will make over 4kg of sausages.

 

Directions:

For fresh sausage:

To make 1kg of sausage, mix 35g of seasoning with 180ml of chilled water.

Blend with 1kg of pork mince (70/30 meat/fat ratio).

Be sure to break down any lumps of meat when mixing by hand and ensure a fine mince is used.

Fill your casing of choice. We recommend size 28 natural hogs.

Place the filled sausages into the refrigerator overnight (or for at least 12 hours) to stabilise.

Cook, refrigerate or freeze. Enjoy!

 

For a semi-dreid, smoked sausage:

To make 1kg of sausage, mix 35gms of seasoning with 180mls of chilled water. Add 2g cure #1 2% curing salt.

Blend with 1kg of pork mince (70/30 meat/fat ratio).

Be sure to break down any lumps of meat when mixing by hand and ensure a fine mince is used.

Fill your casing of choice. We recommend size 28 natural hogs.

Leave at room temp for one hour, then add to a pre-heated 74c oven or smoker. Cook until an internal temp of 68c.

Remove from oven/smoker, place in cold water for 20 mins.

Refrigerate and cook thoroughly as desired.

 

 

IMPORTANT:Making salami and other dry aged or air-dried meats requires significant care, diligence and responsibility. Results can vary significantly and can potentially not be safe for consumption due to various factors such as method of production, quality of meat, cleanliness of equipment and working environment, drying conditions, molds and general hygiene. Smoked and Cured Pty Ltd will not be held responsible for the outcome of meat products made by our customers. We recommend to always follow a trusted recipe precisely.