Teewurst is a German spreadable sausage.

beef200 g0.44 lb.
lean pork300 g0.66 lb.
bacon250 g0.55 lb.
back fat250 g0.55 lb.
Ingredients per 1000g (1 kg) of meat
salt23 g4 tsp.
Cure #12.5 g½ tsp.
dextrose (glucose), 0.3%3.0 g½ tsp.
white pepper3.0 g1½ tsp.
allspice1.0 g½ tsp.
dark rum5 ml½ tsp.
T-SPX culture0.12 guse scale
  1. Grind all meats through ⅛” (3 mm) plate. Re-freeze meats and grind again twice. You may grind once and then emulsify in the food processor without adding water. Add all ingredients, starter culture included, during this step.
  2. Mix all together.
  3. Stuff firmly into 40 mm beef middles or fibrous casings. Form 8-10” (20-25 cm) links.
  4. Ferment for 48 hours at maximum 18º C (64º F), 75% humidity.
  5. Apply cold smoke for 12 hours at 18º C (64º F).
  6. Store in a refrigerator.

Cold smoking is drying with smoke and it is not a continuous process. A thin smoke is applied for about one hour, then the sausage “rests” for one hour. The cycle is repeated again and again.

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Spanish Sausages

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