Teewurst
Sausage, Pork, Bacon, Casing
Herausgegeben: Aloysius, Dewayne Rocky
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Teewurst is a German sausage made from two parts of raw pork (and sometimes beef) 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 R...
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Teewurst is a German sausage made from two parts of raw pork (and sometimes beef) 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 Dar owo 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.
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