Smoked Teewurst (German Spreadable Sausage)
Smoked Teewurst is a finely ground, spreadable raw sausage with a delicate smoky aroma. Unlike commercially available versions, this variant gains a special depth of flavor through light cold smoking. It is traditionally spread on bread or rolls and pairs excellently with mustard and pickles.
Ingredients(for 1 kg)
Instructions
Cutting/Blending
20-30 minutesPartially freeze meat and fat (approx. -2 °C). First coarsely grind meat (3 mm), then further process in a food processor or meat grinder until a very fine, almost paste-like consistency is reached. Add all spices, curing salt, rum, and sugar and mix thoroughly.
Filling & Curing
12-24 hoursFill the mixture into pork casings (caliber 28-32 mm) or thin artificial casings. Ensure no air bubbles form. Store at 2-4 °C and approximately 85% humidity for 12-24 hours to cure.
Cold Smoking
2x 4-6 hoursLightly cold smoke sausages at a maximum of 20 °C using beech and alder wood. Only 2 smoking sessions of 4-6 hours each so the flavor remains subtle and not too dominant. Allow 8 hours rest between sessions.
Short Maturing
2-3 daysAllow sausages to mature for 2-3 days at 10-12 °C and 70-75% humidity. The Teewurst is ready when it still yields slightly when pressed. Store in the refrigerator and consume within 2 weeks.
Pro Tip
For perfect spreadability, the meat should be processed very cold (almost frozen). A high fat content of at least 40% is crucial for the typical, creamy texture of Teewurst.
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