Homemade Teewurst: A Traditional German Delicacy

Ingredients

  • 1 kg pork belly
  • 500 g beef chuck
  • 500 g veal shoulder
  • 100 g curing salt
  • 20 g dextrose
  • 5 g cardamom
  • 5 g coriander
  • 5 g nutmeg
  • 5 g white pepper
  • 5 g mace
  • 1 g of pink curing salt
  • 100 g powdered milk
  • 50 g crushed ice

Steps and instructions

  1. Chill all the meat until it is almost frozen. This will make it easier to grind.
  2. Grind the pork belly, beef chuck, and veal shoulder using a meat grinder.
  3. In a large bowl, combine the ground meat with the curing salt, dextrose, cardamom, coriander, nutmeg, white pepper, mace, and pink curing salt. Mix thoroughly until the ingredients are evenly distributed through the meat.
  4. Add the powdered milk to the meat mixture and continue mixing. The powdered milk will help to bind the ingredients together and retain moisture during cooking.
  5. Add the crushed ice to the meat mixture and mix well. The ice will help to keep the meat cool during the grinding and mixing process.
  6. Once all the ingredients are thoroughly mixed, transfer the meat mixture to a sausage stuffer.
  7. Pack the meat mixture into sausage casings, making sure not to overfill them.
  8. Once the sausages are filled, twist them into links.
  9. Hang the sausages in a cool, dry place to cure for at least 24 hours.
  10. Once the sausages are cured, they can be smoked if desired for additional flavor.
  11. After smoking, the sausages should be refrigerated and allowed to rest for at least 12 hours before serving.

Tools for making

  • Meat Grinder - A meat grinder is needed to grind the chilled meat for the Teewurst.
  • Large Bowl - A large bowl is necessary to mix the ground meat and other ingredients together.
  • Sausage Stuffer - A sausage stuffer is required to fill the sausage casings with the meat mixture.
  • Sausage Casings - Sausage casings are used to encase the Teewurst mixture and form the sausages.
  • Smoker (Optional) - A smoker can be used to add a smoky flavor to the Teewurst during the cooking process.
  • Refrigerator - A refrigerator is needed to chill and cure the Teewurst before and after smoking.
  • Sausage Twisting Tool - A sausage twisting tool may be used to create the links in the sausages.
  • Hanging Hooks or Rack - Hanging hooks or a rack will be necessary to hang the sausages for curing.

Recipe variations

  • Experiment with different spices and seasonings to customize the flavor profile of the Teewurst.
  • Try using different types of meat like turkey, chicken, or lamb in place of the pork, beef, and veal.
  • For a spicier version, add chili flakes or hot paprika to the meat mixture.
  • Add finely chopped herbs such as parsley, thyme, or rosemary for a fresh herbal twist.
  • Include diced onions, garlic, or shallots to enhance the savory flavors.
  • For a smokier taste, use smoked paprika or liquid smoke during the mixing process.
  • Experiment with different casings like collagen or natural casings made from sheep or hog intestines.
  • Vary the thickness of the sausages by adjusting the amount of filling in each casing.
  • Consider adding cheese, such as cheddar or gouda, to the meat mixture for added richness and flavor.
  • For a vegetarian or vegan option, substitute the meat with textured vegetable protein (TVP) or plant-based ground meat alternatives.

Recipe overview

Teewurst is a delicious and traditional German sausage made from a mix of pork, beef, and veal. This recipe will guide you through the process of preparing Teewurst at home, from grinding and curing the meat, to stuffing and smoking the sausages. Teewurst is known for its smooth texture and rich, complex flavor profile, achieved through a blend of spices including cardamom, coriander, nutmeg, white pepper, and mace. Although the process may seem complex, this recipe simplifies it down to manageable steps. After curing and optionally smoking, the Teewurst needs to rest in the refrigerator before it's ready to enjoy. The end result is a flavorful, homemade Teewurst that is a joy to share with family and friends.

Common questions

  1. Can I use different types of meat?
    Yes, you can experiment with different types of meat, but the traditional teewurst recipe calls for pork belly, beef chuck, and veal shoulder.
  2. Can I adjust the spices?
    Certainly! Feel free to adjust the spices according to your taste preferences. However, keep in mind that the listed spices provide the authentic flavor of teewurst.
  3. Do I have to smoke the sausages?
    No, smoking the sausages is optional. It adds a smoky flavor, but the sausages will still be delicious without smoking.
  4. How long should I let the sausages cure?
    The sausages should be cured for at least 24 hours to allow the flavors to develop. However, you can leave them to cure for longer if desired.
  5. Can I refrigerate the sausages immediately after making?
    No, it is recommended to let the sausages rest at room temperature for about an hour before refrigerating them. This allows them to cool down gradually and helps in retaining moisture.
  6. How long can the teewurst be stored?
    The teewurst can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Make sure to properly wrap and seal the sausages before freezing.

Serving dishes and utensils

  • Sausage stuffer - A tool used to fill sausage casings with the meat mixture.
  • Meat grinder - An essential tool for grinding the pork belly, beef chuck, and veal shoulder.
  • Sausage casings - Thin, edible casings used to encase the meat mixture and form sausages.
  • Smoker - Optional, but can be used to give the Teewurst an additional smoky flavor.
  • Sausage pricker - A small tool used to pierce the sausages to prevent air pockets during cooking.
  • Refrigerator - Necessary for curing and storing the Teewurst properly.
  • Kitchen scale - To accurately measure the ingredients for the recipe.
  • Mixing bowl - To mix the ground meat and other ingredients together.
  • Twine - Used for tying off the ends of the sausage casings and for hanging the sausages to cure.

Origin stories

Teewurst, a German delicacy, has a unique origin story that dates back to the 19th century. It got its name, which translates to "tea sausage," not because it contains any tea, but because it was enjoyed during afternoon tea time. It was in the city of Rügenwalde, now a part of modern-day Poland but then a part of Germany, that the delightful recipe of Teewurst was perfected. The sausage quickly became a favorite among the locals, especially served on rye bread, and soon its fame spread far beyond the city. The making and selling of Rügenwalder Teewurst was regulated and protected by the German government until the end of World War II. Today, it remains a beloved spreadable sausage in Germany and wherever German culinary traditions have taken root.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.