Meats and Sausages
Touristenwürstchen (Small Tourist Sausage)
Touristenwürstchen is a small German sausage. A Tourist Sausage can be found in many countries for example in Poland ("Kiełbasa Turystyczna") or in Russia. They are small diameter smoked and easy to carry sausages.
| Meats | Metric | US |
|---|---|---|
| Pork belly side | 500 g | 1.10 lb |
| Pork shoulder | 300 g | 0.66 lb |
| Beef, lean | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.0 g | 1/3 tsp |
| Pepper | 2.0 g | 1 tsp |
| Garlic, smashed | 3.0 g | 1 clove |
Instructions
- Grind pork belly and shoulder through 3 mm (1/8") plate.
- Grind beef through 3 mm (1/8") plate.
- Mix all meat with all ingredients.
- Stuff into 28 mm pork casings linking every 20 cm (8").
- Hold at room temperature for 60 minutes (optional step, but recommended).
- Smoke at 60° C (140° F) for 60 minutes.
- Boil in water at 75° C (167° F) for 20 minutes.
- Shower with cold water, cool in air and refrigerate.
