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.

MeatsMetricUS
Pork belly 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
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 (optional step, but recommended).
  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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