📝 About This Recipe
Originating in 19th-century Pomerania, Teewurst is a velvety, spreadable raw fermented sausage traditionally enjoyed during afternoon tea. This delicacy features a luxurious ratio of high-quality pork and bacon, seasoned with a warming blend of white pepper, mace, and cardamom. Its signature pink hue and smoky depth make it an indispensable centerpiece for any authentic German 'Abendbrot' or charcuterie board.
🥗 Ingredients
The Meat Base
- 500 grams Pork Shoulder (very cold, cubed into 1-inch pieces)
- 300 grams Pork Belly (Skinless) (high fat content, cubed and chilled)
- 200 grams Back Fat (Speck) (firm pork fat, chilled)
Curing & Fermentation
- 22 grams Nitrite Curing Salt (Prague Powder #1) (essential for safety and pink color)
- 4 grams Dextrose (feeds the starter culture)
- 0.5 grams Starter Culture (Bactoferm T-SPX) (dissolved in 1 tbsp distilled water)
- 1 tablespoon Rum (traditional flavor enhancer)
The Spice Blend
- 3 grams White Pepper (finely ground)
- 0.5 grams Mace (ground)
- 0.5 grams Cardamom (ground)
- 0.25 grams Ginger Powder (optional but recommended)
- 3 pieces Juniper Berries (crushed into a fine paste)
Casing & Smoking
- 2-3 pieces Artificial Fibrous Casings (40-50mm diameter, soaked in warm water)
- 2 cups Beechwood Chips (for cold smoking)
👨🍳 Instructions
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1
Place all meat and fat cubes on a baking sheet in the freezer for about 30-45 minutes until the edges are crunchy but not frozen solid. Keeping the fat cold is crucial for a smooth emulsion.
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2
In a small chilled bowl, combine the curing salt, dextrose, white pepper, mace, cardamom, ginger, and crushed juniper berries.
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3
Grind the chilled meat and fat through a fine 2mm or 3mm plate of a meat grinder. If you don't have a fine plate, grind it twice through a medium plate.
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4
Transfer the ground meat to a high-powered food processor or a vertical cutter. Add the spice blend, the rum, and the dissolved starter culture.
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5
Process the mixture on high speed, pulsing occasionally, until it reaches a fine, paste-like consistency similar to a pâté. Ensure the temperature of the meat does not exceed 12°C (54°F) during this process.
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6
Stuff the meat paste into the prepared casings using a sausage stuffer, ensuring there are no air pockets. Tie the ends tightly with butcher's twine.
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7
Prick any visible air bubbles with a sterilized needle to prevent spoilage in air gaps.
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8
Hang the sausages in a draft-free area at room temperature (around 20-22°C / 68-72°F) for 24 hours. This allows the fermentation to begin and the color to set.
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9
Prepare your smoker for cold smoking. The temperature must remain below 25°C (77°F) to prevent the fat from melting.
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10
Cold smoke the Teewurst using beechwood for 6 to 12 hours, depending on how intense you want the smoky flavor to be.
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11
After smoking, let the Teewurst 'ripen' in the refrigerator for another 24 hours to allow the flavors to mellow and the texture to firm up slightly.
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12
To serve, simply slice the end of the casing and squeeze the spreadable sausage onto bread, or peel the casing back and slice.
💡 Chef's Tips
Temperature is everything; if the fat warms up during grinding, the spread will be grainy rather than smooth. If you cannot cold smoke, you can add 2 grams of smoked salt or a drop of high-quality liquid smoke to the mix, though it won't be traditional. Always use distilled water for the starter culture, as chlorine in tap water can kill the beneficial bacteria. For a 'Grobe' (coarse) Teewurst, reserve 20% of the ground meat and mix it in by hand after processing the rest into a smooth paste. Store in the refrigerator for up to 2 weeks, or freeze for longer storage.
🍽️ Serving Suggestions
Spread thickly on a slice of crusty German sourdough (Graubrot) or a fresh rye roll. Top with thinly sliced cornichons or pickled pearl onions for a hit of acidity. Serve alongside a pot of strong Darjeeling tea, as per the 19th-century tradition. Pair with a crisp Pilsner or a dry Riesling to cut through the richness of the pork fat. Add a light dusting of fresh chives or a tiny dollop of sweet mustard for a modern twist.