Teewurst is a German sausage made from two parts of raw pork and one part bacon, which are minced, seasoned and packed in 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.

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  • Teewurst ist eine streichfähige Rohwurst mit würzigem, feinsäuerlichem Geschmack. Sie kommt als grobe oder feine Teewurst in den Handel. Zur Herkunft des Namens und der Rezepte gibt es derzeit unterschiedliche Ansichten.
  • Teewurst is a German sausage made from two parts of raw pork and one part bacon, which are minced, seasoned and packed in 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 town of Rügenwalde (since the annexation by Poland, 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 or were expelled 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.
  • Archivo:Teewurstplate. jpg Exposición de una Rügenwalder Teewurst untada sobre una rodaja de pan. El Teewurst es una salchicha típica de la cocina alemana elaborada a partir de porciones de carne de cerdo magras (y a veces carne de vaca) y de tocino, que se embuten en una cubierta generalmente de plástico (sobre todo cubiertas artificiales con características porosas) antes de ser ahumadas con humo procedente de astillas de madera de haya durante siete a diez días con el objeto de desarrollar su gusto típico. El Teewurst contiene entre un 30 y un 40 por ciento de grasa. De sabor especiado y textura pastosa, se suele consumir untada en pan.
  • Theeworst is een smeerbare worst gemaakt van varkensvlees en spek. Deze worst heeft een kenmerkende rooksmaak, die tegenwoordig vaak via een rookaroma wordt toegevoegd. De oorsprong van theeworst ligt in Rügenwalde waar de worst sinds 1874 gefabriceerd wordt. De naam zou afkomstig zijn van de gewoonte deze worst op sandwiches bij de thee te serveren. Sinds 1945 wordt de originele theeworst in West-Duitsland gefabriceerd.
  • 德國下午茶香腸，叫下午茶香腸是因為人們吃下午茶時，愛將這香腸擠出塗抹在三明治上吃，由於內含百分之三十至百分之四十的脂肪，可以很輕鬆的將擠出的肉醬均勻的塗抹在麵包上。香腸是由兩份未加工的豬肉（有時是牛肉）並一份煙肉剁碎，用山毛櫸木熏製後，將肉塞進腸衣，然後放七到十天使香腸成熟。香腸大概在19世紀中的波美拉尼亞Rügenwalde被發明。（現波蘭的Darłowo）
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  • Teewurst ist eine streichfähige Rohwurst mit würzigem, feinsäuerlichem Geschmack. Sie kommt als grobe oder feine Teewurst in den Handel. Zur Herkunft des Namens und der Rezepte gibt es derzeit unterschiedliche Ansichten.
  • Theeworst is een smeerbare worst gemaakt van varkensvlees en spek. Deze worst heeft een kenmerkende rooksmaak, die tegenwoordig vaak via een rookaroma wordt toegevoegd. De oorsprong van theeworst ligt in Rügenwalde waar de worst sinds 1874 gefabriceerd wordt. De naam zou afkomstig zijn van de gewoonte deze worst op sandwiches bij de thee te serveren. Sinds 1945 wordt de originele theeworst in West-Duitsland gefabriceerd.
  • 德國下午茶香腸，叫下午茶香腸是因為人們吃下午茶時，愛將這香腸擠出塗抹在三明治上吃，由於內含百分之三十至百分之四十的脂肪，可以很輕鬆的將擠出的肉醬均勻的塗抹在麵包上。香腸是由兩份未加工的豬肉（有時是牛肉）並一份煙肉剁碎，用山毛櫸木熏製後，將肉塞進腸衣，然後放七到十天使香腸成熟。香腸大概在19世紀中的波美拉尼亞Rügenwalde被發明。（現波蘭的Darłowo）
  • Teewurst is a German sausage made from two parts of raw pork and one part bacon, which are minced, seasoned and packed in 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.
  • Archivo:Teewurstplate. jpg Exposición de una Rügenwalder Teewurst untada sobre una rodaja de pan.
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  • Teewurst
  • Teewurst
  • Teewurst
  • Theeworst
  • 德國下午茶香腸
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