Magazine: We want debreceni sausage back!

Every nation is proud of their national food and we Hungarians are no different. However, our culinary tradition seems to have forget about a couple of Hungarian specialties, including the classic (meaning: made from meat) debreceni. Péter Pataky, the chef of Ikon restaurant decided to revive this special sausage, using top-quality Mangalica meat for preparing the 3cm thick and 8-9cm long smoked sausages. In the afternoon Ikon sells debreceni in its traditional form and in the evening it is used creatively as an ingredient of certain dishes.