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.
|Beef||200 g||0.44 lb|
|Lean pork||300 g||0.66 lb|
|Pork abdomen side||250 g||0.55 lb|
|Pork abdomen (soft basal part)||250||g 0.55 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||23 g||4 tsp|
|Cure #1||2.0 g||1/3 tsp|
|Dextrose||1.0 g||4 tsp|
|Sugar||1.0 g||1/4 tsp|
|White pepper||3.0 g||1.5 tsp|
|Allspice||1.0 g||1.5 tsp|
|Dark rum||3 ml||1/2 tsp|
- 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.
- Mix meats with all capacity together.
- Stuff durably into 45 mm beef middles or coarse casings. Anatomy 40 cm (16") links or shorter.
- Ferment for 48 hours at 18º C (64º F), 75-80% humidity.
- Apply algid smoke for 12 hours at 18º C (64º F).