📝 About This Recipe
Originating in the mid-19th century in Rügenwalde, Teewurst is a luxurious, spreadable raw fermented sausage known for its buttery texture and delicate smoky finish. Traditionally served during afternoon tea (hence the name), this German delicacy balances the richness of high-quality pork belly with a sophisticated blend of white pepper, mace, and cardamom. Its signature pink hue and melt-in-the-mouth consistency make it the ultimate centerpiece for a classic German 'Abendbrot'.
🥗 Ingredients
The Meat Base
- 600 grams Pork Belly (very cold, skin removed, high fat content)
- 400 grams Lean Pork Shoulder (well-chilled and trimmed of sinew)
- 200 grams Bacon Fat (Backfat) (unsalted, frozen for 30 minutes before grinding)
Curing and Seasoning
- 25 grams Prague Powder #1 (Curing Salt) (essential for safety and pink color)
- 3 grams White Pepper (freshly ground)
- 1 gram Mace (ground)
- 0.5 grams Cardamom (ground)
- 2 grams Paprika (Noble Sweet) (for color and subtle sweetness)
- 0.5 grams Ginger Powder
- 20 ml Rum or Brandy (adds depth and aids fermentation)
- 0.5 grams Starter Culture (Bactoferm) (dissolved in 10ml distilled water)
Casings
- 2-3 meters Cellulose or Small Bovine Casings (approx 40-45mm diameter, soaked in lukewarm water)
👨🍳 Instructions
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1
Begin by dicing all the pork belly, shoulder, and backfat into 1-inch cubes. Place them on a baking sheet in a single layer and freeze for 30-45 minutes until the edges are firm but not frozen solid.
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2
Thoroughly clean and sanitize your meat grinder and bowl. Keeping everything cold is the secret to the spreadable 'emulsion' texture of Teewurst.
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3
Grind the chilled meat and fat through a fine 3mm (1/8 inch) plate. For an even smoother consistency, pass the mixture through the grinder a second time.
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4
In a small chilled bowl, mix the curing salt, white pepper, mace, cardamom, paprika, and ginger. Dissolve the starter culture in a tablespoon of distilled water.
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5
Transfer the ground meat to a stand mixer fitted with the paddle attachment. Add the spice mix, the dissolved starter culture, and the rum.
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6
Mix on medium speed for 3-5 minutes. You are looking for 'primary bind'—the meat should become tacky and paste-like, almost like a thick pâté.
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7
Prepare your sausage stuffer. Flush the soaked casings with water to ensure they are slippery and easy to slide onto the stuffing horn.
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8
Stuff the meat mixture into the casings firmly, ensuring there are no air pockets. Twist into 15-20cm links and tie the ends securely with butcher's twine.
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9
Prick any visible air bubbles with a sterile sausage pricker or needle to prevent spoilage in air gaps.
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10
Hang the sausages in a draft-free area at room temperature (around 20-22°C / 70°F) with high humidity for 24 hours to allow the starter cultures to ferment and set the color.
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11
After fermentation, move the sausages to a cold smoker. Smoke with beechwood or oak sawdust at a temperature below 25°C (77°F) for 12-24 hours until a light golden-pink hue is achieved.
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12
Allow the finished Teewurst to 'ripen' in the refrigerator for another 24 hours before consuming. This allows the smoke flavor to mellow and the spices to harmonize.
💡 Chef's Tips
Always keep the meat temperature below 4°C (40°F) during the grinding and mixing process to prevent the fat from melting, which ruins the spreadable texture. If you don't have a smoker, you can add 2ml of high-quality liquid smoke to the mix, though the flavor won't be as authentic. Ensure your spices are fresh; Teewurst relies on the volatile oils in mace and cardamom for its characteristic aroma. Use a 'fine' grinding plate; if your grinder has a 2mm plate, use that for the most professional, velvet-like results. Don't skip the rum—the alcohol helps inhibit unwanted bacterial growth while contributing to the traditional Pomeranian flavor profile.
🍽️ Serving Suggestions
Spread thickly on a slice of crusty German sourdough (Graubrot) or a fresh rye roll. Top with thin slices of cornichons or a sprinkle of fresh chives to cut through the richness. Pair with a glass of robust black tea (East Frisian style) to honor its namesake tradition. Serve alongside a sharp German mustard and a cold Pilsner for a classic rustic snack. Enjoy as part of a 'Brotzeit' platter with pickled onions and radishes.