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Teewurst is a fine quality sausage and does not spoil quickly if kept refrigerated. It is a type of sausage one must acquire a taste for.


2 1/2 lbs. lean beef
3 1/2 ozs. salt
3 lbs. fresh bacon
2 level tsp. prague powder #1
5 lbs. lean pork butts
1/2 oz. powdered dextrose
1 tbsp. ground white pepper
1 tsp. pimentos, chopped
1/2 tsp. cardamon
1/4 oz. good rum
1 level tsp. red cayenne pepper


Grind meat and pimentos through a 1/8” grinder plate.Add remaining ingredients and mix well until evenly distributed.Then regrind meat through a 1/8” grinder plate so you can achieve a finer texture for spreading. Stuff meat into a clear fibrous casing 3 1/2” in diameter.After stuffing, hang the sausage at 68 - 70 degrees F. for at least 3 hours. Place sausage in a cold smoker with heavy, dense smoke for 2-3 days. You may also smoke it for 8-10 hours at 90-100 degrees F. in dense smoke, but you get a better flavor if it is smoked for 2-3 days without heat.