Teewurst is a German spreadable raw (fermented) sausage. Teewurst was invented in Pomerania, probably in the small Baltic town of Rügenwalde (now Darłowo, Poland), in the middle of the 19th century. In German "tee" means tea and the sausage got its Teewurst name from the habit of serving it in sandwiches at teatime.
|Beef||200 g||0.44 lb|
|Lean pork||300 g||0.66 lb|
|Pork belly side||250 g||0.55 lb|
|Pork belly (soft bottom 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 grind again. You may grind once and then emulsify in the food processor without adding water.
- Mix meats with all ingredients together.
- Stuff firmly into 45 mm beef middles or fibrous casings. Form 40 cm (16") links or shorter.
- Ferment for 48 hours at 18º C (64º F), 75-80% humidity.
- Apply cold smoke for 12 hours at 18º C (64º F).