Ingredients with Measurements:
- 1 pound pork shoulder
- 1/2 pound pork belly
- 1/2 pound beef chuck
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon Prague powder #1 (curing salt)
- 1/4 cup ice water
- 1 tablespoon non-fat dry milk powder
- 1 tablespoon corn syrup solids
- 1 tablespoon dextrose
- 1 tablespoon soy protein concentrate
- 1/2 teaspoon liquid smoke
Special equipment needed:
- Meat grinder
- Sausage stuffer
- Curing chamber (optional)
Step-by-step instructions:
1. Cut the pork shoulder, pork belly, and beef chuck into small pieces and grind them together using a meat grinder.
2. In a small bowl, mix together the salt, black pepper, coriander, allspice, nutmeg, cardamom, garlic powder, onion powder, and Prague powder #1.
3. Add the spice mixture to the ground meat and mix well.
4. In another small bowl, mix together the ice water, non-fat dry milk powder, corn syrup solids, dextrose, soy protein concentrate, and liquid smoke.
5. Add the liquid mixture to the ground meat and mix well until the mixture becomes sticky.
6. Stuff the mixture into casings using a sausage stuffer.
7. Hang the sausages in a curing chamber at 55-60°F and 75-80% humidity for 24-48 hours.
8. After the curing process, the sausages can be eaten as is or smoked for additional flavor.
Time:
Preparation time: 30 minutes
Curing time: 24-48 hours
Cooking time: None
Temperature:
Curing chamber temperature: 55-60°F
Curing chamber humidity: 75-80%
Serving size:
This recipe makes approximately 1 pound of Regensburger Teewurst.
Nutritional information:
Calories: 200
Fat: 15g
Protein: 14g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Sodium: 400mg
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or pork butt.
- Pork belly can be substituted with bacon.
- Beef chuck can be substituted with beef brisket or beef sirloin.
- Corn syrup solids can be substituted with honey or maple syrup.
- Soy protein concentrate can be substituted with whey protein concentrate.
Variations:
- Add more or less spices to adjust the flavor to your liking.
- Smoke the sausages for additional flavor.
- Use different types of casings, such as natural casings or collagen casings.
Tips and tricks:
- Keep all the ingredients and equipment as cold as possible to prevent the meat from becoming too warm and sticky.
- Use a meat thermometer to ensure that the curing chamber stays at the correct temperature and humidity.
- Use a sausage pricker to remove any air bubbles from the sausages before hanging them in the curing chamber.
Storage instructions:
Regensburger Teewurst can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Reheating instructions:
Regensburger Teewurst can be eaten cold or at room temperature. If you prefer it warm, heat it in a pan over low heat until warmed through.
Presentation ideas:
Serve the Regensburger Teewurst sliced on a platter with crackers, cheese, and pickles.
Garnishes:
Garnish with fresh herbs, such as parsley or chives.
Pairings:
Pair with a German beer or a dry white wine.
Suggested side dishes:
Serve with German potato salad or sauerkraut.
Troubleshooting advice:
- If the meat mixture is too dry, add more ice water.
- If the meat mixture is too wet, add more dry ingredients, such as non-fat dry milk powder or soy protein concentrate.
Food safety advice:
- Use a meat thermometer to ensure that the meat reaches a safe internal temperature of 160°F.
- Always wash your hands and equipment thoroughly before and after handling raw meat.
Food history:
Regensburger Teewurst is a type of German sausage that originated in the city of Regensburg in Bavaria. It is traditionally made with pork and beef and flavored with spices such as coriander, allspice, and nutmeg.
Flavor profiles:
Regensburger Teewurst has a mild and slightly sweet flavor with hints of spice.
Serving suggestions:
Serve Regensburger Teewurst as an appetizer or snack with crackers, cheese, and pickles.
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Region: German