Tea-Sausage

Tea-Sausage
  • with natural spices
  • traditionally, smoked over beech wood
  • prepared according to the authentic recipe of the old Gavrilović masters of trade

Tea sausage received its name in the small Baltic town of Rugenwalde around the middle of the 19th century. The name Teewurst or tea-sausage is said to derive directly from the habit of serving sandwiches made with this sausage during teatime.

Prijedlozi za serviranje

Dry sausages are cut into very thin slices, around 1 mm thick. Only then can you enjoy the complete combination of flavour and aroma. It is very important to peel off the casing before slicing.

Tea sausage is served with all kinds of semi-fat cheeses, mayonnaise and fresh vegetables, whereas those who prefer a stronger flavour will serve it with red pepper chutney or pickled cucumbers.

Red wine: Plavac mali
White wine: Graševina, Traminac, Portugizec

Keep at a max. temp. from  +4ºC to +8ºC

 

Read true stories from the history of Gavrilović written by the famous author and journalist Zvonimir Milčec.

A naše prijedloge toplih i hladnih jela s Gavrilović proizvodima pogledajte ovdje.