Touristenwürstchen (Small Day-tripper Sausage)

Touristenwürstchen is a baby German sausage. A Day-tripper Sausage can be begin in abounding countries for archetype in Poland ("Kiełbasa Turystyczna") or in Russia. They are baby bore smoked and accessible to backpack sausages.

Pork abdomen side500 g1.10 lb
Pork shoulder300 g0.66 lb
Beef, lean200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.0 g1/3 tsp
Pepper2.0 g1 tsp
Garlic, smashed3.0 g1 clove
  1. Grind pork abdomen and accept through 3 mm (1/8") plate.
  2. Grind beef through 3 mm (1/8") plate.
  3. Mix all meat with all ingredients.
  4. Stuff into 28 mm pork casings bond every 20 cm (8").
  5. Hold at allowance temperature for 60 account (optional step, but recommended).
  6. Smoke at 60° C (140° F) for 60 minutes.
  7. Boil in baptize at 75° C (167° F) for 20 minutes.
  8. Shower with algid water, air-conditioned in air and refrigerate.

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