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Teewurst

Teewurst

Recipe Source: Meat and Sausages

Image Source: Wikipedia

Teewurst is a German spreadable sausage.

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Instructions

  • 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 20-25 cm links.
  • 4. Ferment for 48 hours at maximum 18º C, 75% humidity.
  • 5. Apply cold smoke for 12 hours at 18º C.
  • 6. Store in a refrigerator.

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