Teewurst

Teewurst is a sausage made from two parts of raw  (and sometimes ) and one part, which are minced, seasoned and packed in casings (mostly porous artificial casings) before being smoked over  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, which makes it particularly easy to spread.

Teewurst was invented in, probably in the small town of  (since the annexation by Poland, now Darłowo in ), 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. After, sausage makers from Rügenwalde fled or were expelled to the , 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.