Teewurst is a German sausage made from two parts raw pork (and sometimes beef) and one part bacon; they are minced, seasoned and packed in casings (mostly porous artificial casings) before being smoked over beech wood. Doing so will remove all the Bookmarks you have created for this recipe. Made from minced raw pork and bacon, seasoned, smoked and packed in moisture proof casing. Always check the publication for a full list of ingredients. It is reddish brown in color, has a smoky flavor, and is generally spread on bread or crackers when eaten. 15 June 1956 – 8 June 2018). A heavily smoked finely minced spreading sausage! Anyway, Mettwurst is a spread made of pork and pork fat, smoked and very very rich. Change ), You are commenting using your Facebook account. Teewurst was invented in Pomerania, probably in the small Baltic town of Rügenwalde (now Darłowo, Poland), in the middle of the 19th century. It is made from beef and pork, about 2 parts meat to 1 part fat. Teewurst is a sausage meant to be used as a meat spread on crackers or bread. Teewurst contains 30 to 40 percent fat, which makes it particularly easy to spread.[2]. Change ). And you have a search engine for ALL your recipes! min. Qty. Teewurst. Teewurst is a German sausage made from two parts raw pork (and sometimes beef)[1] and one part bacon; they are minced, seasoned and packed in casings (mostly porous artificial casings) before being smoked over beech wood. It is similar to spreadable mettwurst sausage. At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them. The sausage then has to mature for seven to ten days in order to develop its typical taste. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ( Log Out /  Teewurst contains 30 to 40 percent fat, which makes it particularly easy to spread. 100g each. Quick Links. The name, which means tea sausage, is said to derive from the habit of serving it in sandwiches at teatime. In most areas of Germany, Mettwurst is known as Teewurst, literally “Tea sausage” (obviously because it’s something people like to eat while having tea), while Mettwurst is a smoked sausage there. Mobile: 082 819 6285. Quick Links. Additional information Weight: 0.175 kg: Related products. 10 ways to eat a German sausage Bratwurst. Teewurst is a sausage meant to be used as a meat spread on crackers or bread. Up to 1945, the sausage industry in Rügenwalde was well established, and Teewurst was its best-known product. A delicately and textured flavoured smoked meat spread made from pork. A delicately and textured flavoured smoked meat spread made from pork. This recipe does not currently have any reviews. The mixture is then stuffed into casings, and let stand at 60 to 70 F (15 to 21 C) for around 24 hours. Create a free website or blog at WordPress.com. Add to Favourites Add to Compare Description . Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Teawurst has a relatively high fat content, 30-40 percent which makes it easy to spread. Teewurst contains 30 to 40 percent fat, which makes it particularly easy to spread.[2]. In stock. YOU'LL ALSO LOVE. Ham Salami Sausages Snack Range Spreads Cold Meat. Funding to enable continued research and updating on this web site comes via ads and some affiliate links. 125+ All-Time Best Thanksgiving Rec... 23 Thanksgiving Dinner Recipes for ... 28 Quick & Easy Chicken Dinners. In most areas of Germany, Mettwurst is known as Teewurst, literally “Tea sausage” (obviously because it’s something people like to eat while having tea), while Mettwurst is a smoked sausage there. It was Rügenwalde’s most well-known product up until 1945. It used to be a custom to eat the teawurst at tea time, hence the name tea sausage or teawurst. The meat is uncooked, but safe to eat as is. The sausage then has to mature for seven to ten days in order to develop its typical taste. The reddish-brown sausage meat inside the sausage casing is firm but spreadable. If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine. Teewurst is a German sausage made from two parts raw pork (and sometimes beef) and one part bacon; they are minced, seasoned and packed in casings (mostly porous artificial casings) before being smoked over beech wood. Category: Spreads. Teewurst is a German sausage made from two parts of raw pork (and sometimes beef) and one part bacon, which are minced, seasoned and packed in casings (mostly porous artificial casings) before being smoked over beech wood. It was usually served at tea time, thus its name “Tee” (meaning “tea” in German.). In 1927, the term Rügenwalder Teewurst was declared a Protected designation of origin. Today, only companies that once had their headquarters in Rügenwalde are allowed to use the term Rügenwalder Teewurst. ( Log Out /  Mettwurst. Online shopping for Teewurst - Cooked & Continental Meats from a great selection at Grocery Store. Be the first to review this product . The meat and fat are finely ground, spiced with white pepper, ginger, paprika, and cardamom, and flavoured with cream and a spirit such as rum, brandy or malaga. 3 Broadwalk Street Pinelands Western Cape SOUTH AFRICA. A heavily smoked finely minced spreading sausage! After World War II, sausage makers from Rügenwalde fled to the Federal Republic of Germany, where they established new companies and resumed the production of Teewurst. [3] Teewurst was also made in East Germany, but the brand Rügenwalder Teewurst was never used there. This recipe does not currently have any notes. Teewurst contains 30 to 40 percent fat, which makes it particularly easy to spread. Its name comes from the time of day that it was commonly served, "teatime." Teewurst is a German sausage made from two parts raw pork (and sometimes beef)[1] and one part bacon; they are minced, seasoned and packed in casings (mostly porous artificial casings) before being smoked over beech wood. Feine Teewurst. - unless called for in significant quantity. Only companies that were around back when production was actually in Rügenwalde can use the trademarked name of “Rügenwalder Teewurst.”, ‘I have long believed that good food, good eating is all about risk. Teewurst contains 30 to 40 percent fat, which makes it particularly easy to spread. After World War II, sausage makers from Rügenwalde fled or were expelled to the Federal Republic of Germany, where they established new companies and resumed the production of Teewurst. After 1945, the German makers moved to Germany to do production there, when Pomerania became Polish territory. Hartlief Cape Town Willow Park, 9 Willow … Mettwurst is one of the few things I have always liked, even when I was a kid – so I’d say it’s not necessarily an acquired taste. They established an association of former Rügenwald sausage makers, which registered the trademark Rügenwalder Teewurst in 1957. At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them. Cape Town. Products. They established an association of former Rügenwald sausage makers, which registered the trademark Rügenwalder Teewurst in 1957. A pack of Rügenwalder Teewurst Teewurst is a made from two parts raw and sometimes and one part ; they are minced, seasoned and packed in mostly porous artificial casings before being over wood. [4], Last edited on 4 September 2020, at 09:07, https://en.wikipedia.org/w/index.php?title=Teewurst&oldid=976672217, Creative Commons Attribution-ShareAlike License, This page was last edited on 4 September 2020, at 09:07. All others use the terms Teewurst or Rügenwalde-style Teewurst. Only 5 books can be added to your Bookshelf. #teewurst #sausage #bacon #beef #smoked #pork #preparedfoods, https://www.cookipedia.co.uk/wiki/index.php?title=Teewurst&oldid=157963, Creative Commons Attribution: NonCommercial-ShareAlike 3.0. A factory was established there in 1834 by a Carl Müller. The sausage then has to mature for seven to ten days in order to develop its typical taste. Teewurst was invented in Pomerania, probably in the small Baltic town of Rügenwalde (now Darłowo, Poland), in the middle of the 19th century. The sausage then has to mature for seven to ten days in order to develop its typical taste. This idea struck me while preparing a Mettwurstbrot, remembering that Mettwurst is mostly unknown outside german speaking countries. Farmstyle Liver Spread. The sausage then has to mature for seven to ten days in order to develop its typical taste. Teewurst was invented in Pomerania, probably in the small Baltic town of Rügenwalde (now Darłowo in Poland), in the middle of the 19th century. [4], https://en.wikipedia.org/w/index.php?title=Teewurst&oldid=976672217, Creative Commons Attribution-ShareAlike License, This page was last edited on 4 September 2020, at 09:07. The sausage is then let ripen for 7 to 10 days. Anyway, Mettwurst is a spread made of pork and pork fat, smoked and very very rich.