Dry sausage, cut into very thin slices, about 1 mm thick. Only then can you enjoy the complete combination of taste and aroma. It is very important to peel off the skin before cutting. Tea sausage is served with all kinds of semi-skimmed cheeses, mayonnaise and fresh vegetables. For those who prefer a stronger flavor, serve it with red pepper chutney or pickles.
Tea sausage got its name in the small Baltic town of Rugenwalde around the mid-19th century. The name Teewurst or tea sausage is said to be derived directly from the custom of serving sandwiches made with this sausage during tea time.
Ingredients: pork and beef, pork fat, table salt, sugar, spices, vegetable cellulose fibers, antioxidant (E301), start culture, preservative (E250, E251), smoke. (100 g of final product is obtained by drying 141 g of fresh pork and beef).