Teewurst is a German spreadable raw (fermented) sausage. Teewurst was invented in Pomerania, apparently in the baby Baltic boondocks of Rügenwalde (now Darłowo, Poland), in the average of the 19th century. In German "tee" agency tea and the sausage got its Teewurst name from the addiction of confined it in sandwiches at teatime.

Beef200 g0.44 lb
Lean pork300 g0.66 lb
Pork abdomen side250 g0.55 lb
Pork abdomen (soft basal part)250g 0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt23 g4 tsp
Cure #12.0 g1/3 tsp
Dextrose1.0 g4 tsp
Sugar1.0 g1/4 tsp
White pepper3.0 g1.5 tsp
Allspice1.0 g1.5 tsp
Dark rum3 ml1/2 tsp
  1. Grind all meats through 3 mm (1/8") plate. Re-freeze and bullwork again. You may bullwork already and again emulsify in the aliment processor after abacus water.
  2. Mix meats with all capacity together.
  3. Stuff durably into 45 mm beef middles or coarse casings. Anatomy 40 cm (16") links or shorter.
  4. Ferment for 48 hours at 18º C (64º F), 75-80% humidity.
  5. Apply algid smoke for 12 hours at 18º C (64º F).
  6. Refrigerate.

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