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Fine tea sausage

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Ingredients for 1 servings:

  • 5 kg pork, lean
  • 2 kg beef
  • 3 kg bacon
  • 280 g curing salt
  • 20 g powdered sugar
  • 20 g pepper, white ground
  • 5 g allspice, ground
  • 5 g paprika powder
  • 2 ½ g cardamom, ground
  • 1 small bottle(s) of rum (Jamaica rum)

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Makes 10 kg of sausage

Teewurst is a spreadable raw sausage and, as a semi-dry product, is characterized by its very tangy flavor. Mince the meat and bacon through a 3 mm disc. Mix with the spices and rum. Mince the whole mixture again, then fill it into smokeable artificial casings to a caliber of approximately 45 mm and let it mature for 5 days at 18-20 degrees Celsius. On the 3rd and 5th day, it is cold smoked for about 5 hours each. The beef makes the sausage a bit more expensive, of course, but it’s really worth it. I highly recommend anyone with a large family to make 10 kg of sausage right away; they’ll be snapping it up.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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