A debrecener is a pork sausage of uniform fine texture and reddish-orange colour, named after the Hungarian city of Debrecen. Also known as "Debreziners" (in Austria), the sausages are heavily spiced with paprika and other seasonings like garlic, pepper and marjoram. They are 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, or simply fried, baked or boiled whole. The sausage tends to curl away from any slashes, creating a linked series of sausage coins.
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