Touristenwürstchen (Small Tourist Sausage)

Touristenwürstchen is small scalded in hot water German sausage.

MeatsMetricUS
Pork belly side (bacon)500 g1.10 lb
Pork shoulder300 g0.66 lb
Beef200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Garlic, smashed3.0 g1 clove
Instructions
  1. Grind pork belly and shoulder 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 linking every 20 cm (8").
  5. Hold at room temperature for 60 minutes.
  6. Smoke at 60° C (140° F) for 60 minutes.
  7. Boil in water at 75° C (167° F) for 20 minutes.
  8. Shower with cold water, cool in air and refrigerate.

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