Germany Teewurst
Teewurst is a traditional German spreadable sausage that is cherished for its rich, smoky flavor and smooth, creamy texture. Originating from the town of Rügenwalde (now in modern-day Poland), this delicacy is made from finely minced pork and bacon, seasoned with a blend of spices, and lightly smoked. The name teewurst, meaning "tea sausage," reflects its traditional pairing with tea, as it was often enjoyed on bread during afternoon tea in the 19th century. Teewurst is typically spread on crusty bread or rolls and may be topped with pickles or onions for added flavor. Its soft, pâté-like consistency makes it easy to spread, and its slightly tangy taste, developed during the fermentation process, sets it apart from other sausages. Teewurst is a beloved part of German culinary culture, offering a simple yet indulgent treat that pairs perfectly with a hearty slice of bread and hot cup of tea.
Recipe Servings: 12
+ 60 hours resting
Ingredients
- 0.44 lb (200g) beef, chilled
- 0.66 lb (300 g) lean pork, chilled
- 0.55 lb (250 g) pork belly side, chilled
- 0.55 lb (250 g) pork belly soft bottom part, chilled
- 4 tsp (23g) salt
- ⅓ tsp (2 g) InstaCure #1
- 4 tsp (1 g) dextrose
- ¼ tsp (1 g) sugar
- 1½ tsp (3 g) ground white pepper
- 1½ tsp (1 g) allspice
- ½ tsp (3 ml) dark rum
- Beef casings, as needed
Directions
- Grind beef and pork through a ⅛-inch (3 mm) plate.
- Puree meat in a food processor without adding water.
- Mix together meat puree, salt, insta cure #1, dextrose, sugar, white pepper, allspice, and dark rum using your hands until well combined.
- Stuff mixture firmly into 45-mm beef casings and form it into 16-inch-long (40-cm-long) links or shorter.
- Let sausages ferment at 64ºF (18ºC) and 75–80% humidity for 48 hours.
- Apply cold smoke for 12 hours at 64ºF (18ºC).
- Refrigerate sausages until ready to serve.
Notes
- After cold smoking the teewurst check its ph. The target ph is between 4.9 and 5.1.
- Those not using a food processor should re-chill the meat after grinding it and then grind it again.
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