📝 About This Recipe
Originating in mid-19th century Pomerania, Teewurst is a legendary German spreadable sausage known for its high fat content and delicate smoky finish. This velvet-textured delicacy balances the richness of pork belly with a sophisticated blend of white pepper, mace, and cardamom, fermented to achieve a signature tangy profile. It is traditionally enjoyed during 'Abendbrot' or afternoon tea, spread thickly over crusty rye bread for a truly indulgent experience.
🥗 Ingredients
The Meat Selection
- 600 grams Pork Shoulder (lean, chilled to 32°F/0°C)
- 400 grams Pork Belly (very fatty, skin removed, chilled)
- 200 grams Bacon Fat or Back Fat (partially frozen for clean cutting)
Curing & Fermentation
- 25 grams Nitrite Curing Salt (Prague Powder #1) (essential for safety and pink color)
- 5 grams Dextrose (fuel for the starter culture)
- 0.5 grams Bactoferm LHP Starter Culture (diluted in 2 tbsp distilled water)
The Spice Blend
- 3 grams White Pepper (finely ground)
- 0.5 grams Mace (ground)
- 0.3 grams Cardamom (ground)
- 1 gram Paprika (Noble Sweet) (for a hint of color)
- 20 ml Rum or Brandy (high quality)
Casings
- 40-45 mm Beef Middles or Fibrous Casings (soaked in warm water for 30 minutes)
👨🍳 Instructions
-
1
Begin by dicing all meat and fat into 1-inch cubes. Place them on a baking sheet in the freezer for 30-45 minutes until the edges are firm but not frozen solid; this ensures a clean cut rather than a smear.
-
2
Grind the chilled meat and fat through a fine 3mm (1/8 inch) plate. For the signature spreadable 'Teewurst' texture, you will need to grind the mixture a second time through the same plate.
-
3
Dissolve the starter culture in 2 tablespoons of distilled, chlorine-free water and let it sit for 15 minutes to activate.
-
4
In a large chilled bowl, combine the double-ground meat with the curing salt, dextrose, white pepper, mace, cardamom, paprika, and the rum.
-
5
Add the activated starter culture to the meat mixture. Mix by hand or in a stand mixer on low speed for 2-3 minutes until the primary bind is achieved and the mixture is tacky.
-
6
Using a sausage stuffer, pack the mixture tightly into the prepared casings, ensuring there are no air pockets. Tie off the ends firmly with butcher's twine to create links about 6-8 inches long.
-
7
Prick any visible air bubbles with a sterile needle to prevent spoilage in those pockets.
-
8
Fermentation Phase: Hang the sausages in a warm, humid spot (70-75°F with 85-90% humidity) for 24-48 hours. This allows the cultures to drop the pH, giving the sausage its tang and safety.
-
9
Cold Smoking: Once fermented, move the sausages to a cold smoker. Smoke at temperatures below 70°F (21°C) using beechwood or oak sawdust for 12-24 hours over 2 days.
-
10
Drying/Maturing: Hang the smoked sausages in a cool, dark place (55°F at 75% humidity) for another 2-3 days to let the flavors mellow and the smoke penetrate deeply.
-
11
The Teewurst is ready when it is slightly firm to the touch but still very yielding and spreadable like softened butter.
💡 Chef's Tips
Temperature control is everything; if the fat melts during grinding, the texture will be grainy rather than creamy. Always use distilled water for the starter culture, as chlorine in tap water can kill the beneficial bacteria. If you don't have a humidity-controlled chamber, hang the sausages in a turned-off oven with a pan of warm water at the bottom during fermentation. Beechwood is the traditional German choice for smoking, providing a mild, nutty aroma that doesn't overpower the pork. To test if fermentation is complete without a pH meter, look for a slight color change to a bright, stable pink and a pleasant, slightly acidic smell.
🍽️ Serving Suggestions
Spread generously on a thick slice of sourdough or dark pumpernickel bread. Top with thinly sliced cornichons or pickled pearl onions for a sharp contrast to the rich fat. Pair with a crisp German Pilsner or a lightly smoked Rauchbier to complement the flavors. Serve as part of a traditional 'Brotzeit' platter with sharp mustard and radishes. Accompany with a pot of strong Darjeeling tea, as per the namesake tradition.