Teewurst (German:[ˈteːˌvʊʁst]ⓘ) is a German sausage made from two parts raw pork (and sometimes beef)[1] and one part bacon; they 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.[2]
Teewurst was invented in Pomerania, probably in the small Baltic town of Rügenwalde (now Darłowo, Poland), in the middle of the 19th century. The name, which means tea sausage, is said to derive from the habit of serving it in 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.[3] Teewurst was also made in East Germany, but the brand Rügenwalder Teewurst was never used there. 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.[4]
Green, Aliza (2005), Field guide to meat: how to identify, select, and prepare virtually every meat, poultry, and game cut, Quirk Books, ISBN978-1-59474-017-6, retrieved 15 March 2011
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teewurst, german, ˈteːˌvʊʁst, german, sausage, made, from, parts, pork, sometimes, beef, part, bacon, they, minced, seasoned, packed, casings, mostly, porous, artificial, casings, before, being, smoked, over, beech, wood, sausage, then, mature, seven, days, or. Teewurst German ˈteːˌvʊʁst is a German sausage made from two parts raw pork and sometimes beef 1 and one part bacon they 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 2 TeewurstA pack of Rugenwalder TeewurstTypeSausagePlace of originGermany PolandRegion or stateRugenwaldeMain ingredientsPork and bacon Media Teewurst Fine Rugenwalder Teewurst and bread Teewurst was invented in Pomerania probably in the small Baltic town of Rugenwalde now Darlowo Poland in the middle of the 19th century The name which means tea sausage is said to derive from the habit of serving it in sandwiches at teatime Up to 1945 the sausage industry in Rugenwalde was well established and Teewurst was its best known product In 1927 the term Rugenwalder Teewurst was declared a protected designation of origin After World War II sausage makers from Rugenwalde 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 Rugenwald sausage makers which registered the trademark Rugenwalder Teewurst in 1957 3 Teewurst was also made in East Germany but the brand Rugenwalder Teewurst was never used there Today only companies that once had their headquarters in Rugenwalde are allowed to use the term Rugenwalder Teewurst All others use the terms Teewurst or Rugenwalde style Teewurst 4 See also editHam sausage List of smoked foods nbsp Food portalReferences edit Green 2005 p 276 calories BGH GRUR 1995 S 354 356 de HistoryBibliography editGreen Aliza 2005 Field guide to meat how to identify select and prepare virtually every meat poultry and game cut Quirk Books ISBN 978 1 59474 017 6 retrieved 15 March 2011 nbsp This German sausage related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Teewurst amp oldid 1214545624, wikipedia, wiki, book, books, library,
