Teewurst

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.

MeatsMetricUS
Beef200 g0.44 lb
Lean pork300 g0.66 lb
Pork belly side250 g0.55 lb
Pork belly (soft bottom part)250g 0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt23 g4 tsp
Cure #12.0 g1/3 tsp
Dextrose1.0 g4 tsp
Sugar1.0 g1/4 tsp
White pepper3.0 g1.5 tsp
Allspice1.0 g1.5 tsp
Dark rum3 ml1/2 tsp
Instructions
  1. 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.
  2. Mix meats with all ingredients together.
  3. Stuff firmly into 45 mm beef middles or fibrous casings. Form 40 cm (16") links or shorter.
  4. Ferment for 48 hours at 18º C (64º F), 75-80% humidity.
  5. Apply cold smoke for 12 hours at 18º C (64º F).
  6. Refrigerate.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish