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Meat from Germany
Teewurst is a spreadable raw sausage of finely cut pork, sometimes with beef, cured and stuffed into casing, then ripened only briefly; many are also cold-smoked. It is reddened by curing but barely dried, so it stays soft and is not meant for long keeping.
| Pork low in fat and sinew, coarsely defatted pork, lean beef | Rindswurst uses only lean beef and fat[leitsaetze] |
| Fatty tissue | Fat released from the cut fat coats the meat and makes it spreadable[leitsaetze] |
| Nitrite curing salt | [mueller2016] |
| Starter | In a 2019 lab study of teewurst, the control batches carried Lactobacillus sakei TMW 1.2037, and test batches carried exopolysaccharide-forming strains (L. plantarum TMW 1.1478, L. sakei TMW 1.411 or L. curvatus TMW 1.1928). |
Total time across the recorded steps: 2 days
What changes: Meat and fat are cut fine with nitrite curing salt
Fine teewurst is cut very fine; grobe Teewurst is coarse-grained. Output: fine or coarse sausage paste.
Microbes at work in this step
nitrite with the falling pH holds back Listeria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Teewurst is a spreadable raw sausage of finely cut pork, sometimes with beef, cured and stuffed into casing, then ripened only briefly; many are also cold-smoked. It is reddened by curing but barely dried, so it stays soft and is not meant for long keeping. Made in 4 steps over 2 days. The longest step, ripen briefly, takes 2 days (Hulánková R 2025). Lactobacillus curvatus does most of the fermenting.
| Main step | 2 daysReported[hulankova2025] | Ripen briefly |
|---|---|---|
| Acidity | pH 5.3–5.5Reported[austin2013] | Ripen briefly |
Teewurst is a spreadable raw sausage, so unlike salami it is only slightly dried. The German food code requires at least 10 % connective-tissue-free meat protein in fine teewurst and 11 % in coarse teewurst.
Teewurst is eaten raw with a pH around 5.3–5.5 and high water activity, so the main hurdles are nitrite and acidity. There is no cooking step. In a challenge test with added strains, STEC O26:H11 fell by only 0.5 log in 28 days in teewurst, against 2.2–2.6 log in salami, and the authors say it might pose a public health risk. In another challenge test, E. coli O157:H7, Salmonella Typhimurium and L. monocytogenes added at about 5 log CFU/g fell by 2.2–3.8 log over 30 days in the batter, and the authors say teewurst does not favour their survival. A third study found that nitrite inhibited the growth and survival of added L. monocytogenes in spreadable raw sausage, and that in lab cultures it could not multiply at pH 6.0 and below with 200 mg/l sodium nitrite. These results show counts falling, not the organisms gone. CDC advises anyone pregnant, aged 65 or older or with a weakened immune system to heat fermented sausage until steaming hot, and it says curing, drying or smoking alone does not reliably kill Trichinella worms in pork.
Hazards the sources name: Shiga toxin-producing Escherichia coli O26:H11 (fell only 0.5 log in 28 days in a challenge test); Listeria monocytogenes, Salmonella Typhimurium, E. coli O157:H7 (added in challenge tests; fell 2.2–3.8 log over 30 days in the batter); Yersinia pseudotuberculosis (survived 2-day ripening in a challenge test).
Every number is labelled with how it is known. How this atlas is made
The sausage is tied to Rügenwalde in Pomerania (now Darłowo, Poland). The German food code lists "Teewurst, Rügenwalder Art" among spreadable raw sausages.
