Category
page 1Hungarian sausages
Winter salami
type of Hungarian salami

debrecener
thumb|Debrecener sausages in a plate
thumb|Debreceni (indicated by green arrows) atop a wood platter (festival of meat) at a Cuisine of Hungary|Hungarian restaurant
A debrecener (, , ) is a pork sausage of uniform fine texture and reddish-orange colour, named after the Hungarian city of Debrecen. The sausages are heavily spiced with paprika and other seasonings, like garlic, pepper and marjoram. Usually they contain tiny pieces of pork fat as well. They are usually unsmoked or lightly smoked, and sold in pairs joined at one end. Traditional cooking technique calls for the Debreceni to be tran

liverwurst
right|thumb|Slices of liverwurst
right|thumb|Liverwurst, boiled and Smoking (cooking)|smoked
Liverwurst, ', or liver sausage' is a kind of sausage made from liver. It is eaten throughout Europe, particularly Northern Germany, as well as North and South America, notably amongst the large German diaspora in Argentina and Chile.