📝 About This Recipe
Originating from the Baltic town of Rügenwalde in the mid-19th century, Teewurst is a luxurious, spreadable raw fermented sausage known for its velvety texture and mild, smoky finish. Traditionally served during afternoon tea (hence the name), this delicacy balances the richness of high-quality pork and bacon with a sophisticated blend of white pepper, mace, and cardamom. It is a true masterpiece of German charcuterie that transforms a simple slice of sourdough into a gourmet experience.
🥗 Ingredients
The Meat Base
- 600 grams Pork Shoulder (lean, chilled to 0°C/32°F and cubed)
- 400 grams Pork Belly or Back Fat (skinless, chilled to 0°C/32°F and cubed)
Curing & Fermentation
- 25 grams Nitrite Curing Salt (Prague Powder #1) (essential for safety and pink color)
- 5 grams Dextrose (fuel for the starter culture)
- 1/4 teaspoon Bactoferm F-RM-52 (Starter Culture) (dissolved in 2 tbsp distilled water)
The Spice Blend
- 3 grams White Pepper (freshly ground)
- 1 gram Ground Mace (provides the classic floral aroma)
- 0.5 grams Ground Cardamom (a subtle, traditional note)
- 0.5 grams Ginger Powder
- 1 gram Paprika (Noble Sweet) (for a hint of color)
- 15 ml Rum or Cognac (for depth of flavor)
Casings
- 2 pieces Artificial Fibrous Casings (40-50mm diameter, soaked in warm water)
👨🍳 Instructions
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1
Ensure all meat and equipment are ice-cold. Place the grinder throat and blades in the freezer for 30 minutes before starting to prevent the fat from melting.
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2
Grind the chilled pork shoulder and pork belly separately through a fine 3mm (1/8 inch) plate. If you desire a smoother 'Fine Teewurst' texture, grind the mixture a second time.
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3
In a small sterile bowl, dissolve the starter culture in 2 tablespoons of distilled (un-chlorinated) water and let sit for 15 minutes to activate.
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4
Combine the ground meat in a large chilled bowl. Add the curing salt, dextrose, white pepper, mace, cardamom, ginger, paprika, and the rum.
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5
Pour the activated starter culture over the meat. Mix vigorously by hand or in a stand mixer for 3-5 minutes until the mixture becomes tacky and develops a 'primary bind'.
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6
Pack the meat mixture tightly into your sausage stuffer, ensuring there are no air pockets which can cause spoilage.
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7
Stuff the mixture into the prepared casings. Tie the ends tightly with butcher's twine, leaving enough room for the sausage to be hung.
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8
Prick any visible air bubbles with a sterile needle to ensure the meat is in full contact with the casing.
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9
Fermentation Phase: Hang the sausages in a warm, humid spot (approx. 20-22°C / 68-72°F) for 24 to 48 hours. The humidity should be high (85-90%) to prevent the casing from drying out too fast.
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10
Cold Smoking: Once the pH has dropped (the sausage will feel firmer and look redder), move them to a cold smoker. Smoke at temperatures below 25°C (77°F) for 12-24 hours using beechwood or oak sawdust.
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11
Drying/Maturing: Hang the sausages in a cool, dark place (12-15°C / 54-59°F) with 75% humidity for 3 to 5 days. This allows the flavors to mellow and the texture to become perfectly spreadable.
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12
Test the spreadability by gently squeezing the casing. It should feel like soft butter. Remove from the hanging area and store in the refrigerator.
💡 Chef's Tips
Temperature control is everything; if the fat smears during grinding, the texture will be grainy rather than creamy. Always use distilled water for starter cultures as chlorine in tap water can kill the beneficial bacteria. If you don't have a smoker, you can add 2g of liquid smoke to the mix, though the flavor won't be as authentic. Ensure your humidity is high during fermentation to avoid 'case hardening,' where the outside dries and traps moisture inside. For the best flavor, use freshly toasted and ground whole spices rather than pre-ground powders.
🍽️ Serving Suggestions
Spread thickly on a slice of dark German rye bread (Pumpernickel) or a crusty sourdough. Top with finely chopped chives or thin rings of red onion for a fresh bite. Serve alongside a pot of strong black tea or a crisp German Pilsner. Accompany with cornichons or pickled pearl onions to cut through the richness of the fat. Excellent as part of an 'Abendbrot' (evening bread) platter with mountain cheeses and radishes.