While some sausages are grilled or fried, Teewurst is simply spread with a knife. Creamy, smoky, and gently spiced, Teewurst is one of Germany’s most beloved spreadable sausages – traditionally served in the afternoon with bread and tea, hence the name.
Teewurst is raw but cured and smoked, making it safe to eat out of the package. It’s most popular in northern Germany but loved across the country for its convenience and bold flavor.
In this article, you’ll learn where Teewurst comes from, how it’s made, and the many delicious ways to enjoy it at home.
The Origins of Teewurst
Teewurst was first produced in the Pomeranian town of Rügenwalde (now Darłowo, Poland) in the 19th century. After World War II, sausage makers from the region relocated to western Germany and continued producing Teewurst under the protected name “Rügenwalder Teewurst.”
The name “Teewurst” means “tea sausage,” not because it contains tea, but because it was originally served during afternoon tea (Kaffeetafel) with bread and butter.
It’s now a common fridge staple across Germany, often enjoyed for breakfast, Abendbrot (evening bread), or packed into lunchboxes.
What Is Teewurst?
Teewurst is a soft, raw-cured and smoked sausage made from pork and bacon. It’s stored in a soft, natural casing or synthetic tube and sold in logs or slices.
Key Traits:
40–50% fat content
Finely ground to a smooth texture
Cold-smoked and aged for flavor
Ready to eat and spreadable at room temperature
It’s typically sold in two forms:
Fine Teewurst (smooth, fully emulsified)
Coarse Teewurst (with small visible fat pieces)
Ingredients and Flavor Profile
Standard Ingredients:
Pork
Bacon (pork belly or back fat)
Salt and curing salt
White pepper
Paprika
Nutmeg or mace
Optional: mustard powder, garlic, or coriander
The sausage is mildly seasoned and slightly smoky, with a rich, creamy mouthfeel and a pinkish-red color.
How Teewurst Is Made
Step-by-Step Production:
Grind pork and bacon finely, using a chilled grinder to prevent fat smearing.
Add curing salt and spices, and mix to a smooth paste.
Stuff into soft casings, typically synthetic or thin collagen.
Cold smoke at low temperatures (15-25°C) for 1-2 days using beechwood.
Ripen for 5-10 days in a cool, ventilated room to develop flavor and achieve safe pH levels.
After curing, Teewurst is vacuum-packed or placed in plastic tubes and stored refrigerated.
How to Eat Teewurst
Teewurst is always eaten cold and uncooked – like pâté or liverwurst. At room temperature, it softens into a creamy, spreadable consistency.
Paired with butter and radishes for a rustic touch
Added to scrambled eggs or savory crepes
It pairs beautifully with black tea, dark bread, or a light Lager.
Storage and Shelf Life
Keep refrigerated and consume within 5-7 days of opening
Can be frozen, but texture may become crumbly
Never cook or grill – it’s meant to be eaten as-is
Teewurst Fun Facts
Teewurst contains so much fat that it spreads best at room temperature.
“Rügenwalder Teewurst” is a protected term under German law.
It’s sometimes used as a base for savory spreads mixed with quark or cream cheese.
Smooth, smoky, and ready to spread, Teewurst is a uniquely German sausage that turns a slice of bread into something special. Whether enjoyed at a traditional tea hour or as part of a cold Brotzeit platter, it delivers rich flavor with little fuss.
Looking for more spreadable sausage options? Try Leberwurst or explore Mettwurst for a cured raw twist.
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