A soft smoked raw sausage, spread thickly on bread rather than sliced. It was created around 1874 in Rügenwalde in Pomerania — now Darłowo in Poland — and refugee butchers rebuilt production in West Germany after 1945.
It is a raw fermented sausage that is deliberately left moist, which removes the safety margin that drying provides; it depends entirely on hitting a pH target with a starter culture and measured nitrite.
What goes into it
- pork and beef
- pork back fat, at around a third
- salt and curing salt
- sugar
- beech smoke
How it is made
Meat and a high proportion of fat are minced very fine, cured with salt and nitrite, and stuffed into casings. The sausage then ferments for several days while bacteria drop the pH, is cold-smoked over beech, and matures a week or two more. It stays soft and spreadable because it is never dried hard and never cooked.
How long it takes: seven to ten days of fermentation and smoking
How it is eaten
Spread thick on rye or a roll, with raw onion or pickle.
History
Created around 1874 in Rügenwalde in Pomerania, now Darłowo in Poland; refugee butchers rebuilt production in West Germany after 1945.
Frequently asked questions
What is Teewurst?
Teewurst is a charcuterie & cured from Germany: soft smoked raw sausage spread thickly on bread. Created around 1874 in Rügenwalde in Pomerania, now Darłowo in Poland; refugee butchers rebuilt production in West Germany after 1945.
How is Teewurst made?
Meat and a high proportion of fat are minced very fine, cured with salt and nitrite, and stuffed into casings. The sausage then ferments for several days while bacteria drop the pH, is cold-smoked over beech, and matures a week or two more. It stays soft and spreadable because it is never dried hard and never cooked. It takes seven to ten days of fermentation and smoking.
Can I make Teewurst at home?
No, and the atlas gives no method for it. It is a raw fermented sausage that is deliberately left moist, which removes the safety margin that drying provides; it depends entirely on hitting a pH target with a starter culture and measured nitrite.
What goes into Teewurst?
Pork and beef, pork back fat, at around a third, salt and curing salt, sugar, beech smoke.
How is Teewurst eaten?
Spread thick on rye or a roll, with raw onion or pickle.
