[USA] Teewurst

ursula · Post by **ursula** » Sat May 25, 2013 09:13

Oh that teewurst!
It is sensational!
Just had some on a crusty baguette slice, and I'm in heaven.
This will be a regular.
Thank you Rudy.
Ursula

IdaKraut · Post by **IdaKraut** » Sat May 25, 2013 15:33

Ursula,
You're welcome and glad you liked it.

crustyo44 · Post by **crustyo44** » Sat May 25, 2013 20:48

Hi Rudy,
Higher accolades for your Teewurst recipe are not available. Especially if they come from our very own Kraut specialist URSULA.
It is certainly on my TO-DO list.
Congratulations Mate,
Jan.

Chuckwagon · Post by **Chuckwagon** » Sun May 26, 2013 00:47

Congrats Ursula! How 'bout a photo?

ursula · Post by **ursula** » Mon May 27, 2013 01:53

Working on that one, Chuckwagon.
My sausages are better than my computer skills.
Ursula

ursula · Post by **ursula** » Mon May 27, 2013 11:50

Here's a couple of photos of my teewurst. The first is of my "fermenting chamber" - a hothouse frame with black plastic and a bowl of water in the dining room.
The second is a tasting plate I served to my guests at a bonfire - teewurst, polish sausage, smoked pork etc.
The cheese was not mine. I am having a vacation from making cheese for a while.
Ursula

crustyo44 · Post by **crustyo44** » Mon May 27, 2013 22:43

Ursula,
That plate of goodies looks great, I bet it never lasted long with your guests.
I am assembling everything to make Teewurst as well. On the look out for some proper pork fat.
Cheers,
Jan.

Post by **redzed** » Mon May 27, 2013 23:22

I will second Jan on that. Teewurst looks fantastic. You are twisting my arm to make some as well.

Chuckwagon · Post by **Chuckwagon** » Tue May 28, 2013 02:24

Ursula, that is outstanding. Nice going kid! What a girl. What a girl!