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Teewurst
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'''Teewurst''' is a
Germany German sausage made from two parts of raw
pork (and sometimes
beef) and one part
bacon, which are minced, seasoned and packed in
casing (sausage) casings (mostly porous artificial casings) before being smoked over
beech wood. The sausage then has to mature for seven to ten days in order to develop its typical taste. Teewurst contains 30 to 40 percent
fat, which makes it particularly easy to spread.
Teewurst was invented in
Pomerania, probably in the small
Baltic Sea Baltic town of
Darłowo Rügenwalde (now Darłowo in
Poland), in the middle of the
19th century. The name, which means ''tea sausage'', is said to derive from the habit of serving sandwiches at teatime.
Up to
1945, the sausage industry in Rügenwalde was well established, and Teewurst was its best-known product. In
1927, the term ''Rügenwalder Teewurst'' was declared a
Protected designation of origin. 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. They established an association of former Rügenwald sausage makers, which registered the trademark ''Rügenwalder Teewurst'' in
1957. Today, only companies that once had their headquarters in Rügenwalde are allowed to use the term ''Rügenwalder Teewurst''. All others use the terms ''Teewurst'' or ''Rügenwalde-style Teewurst''.
Category:German cuisine
Category:Sausages
de:Teewurst
