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Debreziner
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Spicy German Debreziner Sausage

An authentic, science-based recipe for German Debreziner. A spicy, smoked, fine-emulsion breakfast sausage with a perfect snap.
Prep Time1 hour 30 minutes
Cook Time1 hour 30 minutes
Total Time3 hours
Course: Breakfast
Cuisine: German
Keyword: Debreziner recipe, German sausage, breakfast sausage, meat emulsion, smoked sausage
Servings: 1 kg
Calories: 280kcal

Ingredients

  • 550 g Pork Belly
  • 300 g Lean Beef
  • 150 g Crushed Ice
  • 18 g Nitrite Curing Salt
  • 4 g Paprika
  • 2 g Black Pepper
  • 1.5 g Garlic Powder
  • 1 g Allspice
  • 2 g Cayenne
  • 3 g Phosphate Cutter Aid
  • Sheep Casings

Instructions

  • Dice meat and freeze for 1 hour to reach near-zero temperatures.
  • Grind meat through a fine plate, ensuring no fat smearing occurs.
  • Emulsify meat with spices and crushed ice, keeping the mixture below 12 degrees Celsius.
  • Stuff into sheep casings and link by alternating twist directions.
  • Dry in a 50C oven for 15 minutes to prep the casing for smoke.
  • Hot smoke at 70C for 30-40 minutes.
  • Poach at 75C for 25 minutes until internal temperature reaches 68C, then ice shock.