Debrecener

[1] 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.

[3] Although originating in Eastern Hungary, this sausage spread to and has become popular in virtually every part of the former Austro-Hungarian Empire (including Austria, Northern Italy, Croatia, Slovenia, Poland, the Czech Republic, Slovakia, Western and Central Romania and Western Ukraine) and adopted into those cuisines.

In Bulgaria a derivative sausage is called debartsini (Bulgarian: дебърцини) and is widely offered by mass charcuterie.