Pomerania / Schleswig-Holstein

Germany

Teewurst was born in Pomerania, in the Baltic coastal town of Rügenwalde (now Darłowo, Poland). After 1945, Pomeranian expellees carried their sausage-making traditions westward to Schleswig-Holstein and Lower Saxony. Today the production heartland runs from Bad Zwischenahn to Lübeck and Kiel. The flat, windy coast and long winters shaped a food culture built on preservation: smoking, curing, and spreading on rye bread. The region takes its Abendbrot seriously, and Teewurst holds a permanent seat at the table.

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Sausages from Pomerania / Schleswig-Holstein

Teewurst

Pomerania / Schleswig-Holstein

Teewurst is a spreadable raw sausage from northern Germany. Finely ground pork and beef, cold-smoked over beechwood, soft enough to spread on bread with a knife. The name comes from 'Tee' (tea): Pomeranian ladies of the 19th century served it at afternoon tea gatherings. Two grades exist. Rügenwalder Teewurst uses a coarser grind and has PGI protection since 2007. Feine Teewurst is ground finer, almost paste-like, and spreads even more easily. Both are eaten raw, always on bread, never cooked.

spreadablerawsmoked