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[[Image:Teewurstpack-2.jpg|thumb|100px|A pack of ''Rügenwalder Teewurst'']]
'''Teewurst''' is a [[Germany|German]] [[sausage]] made from two parts of raw [[pork]] (and sometimes [[beef]])<ref name=field>{{Harvnb|Green|2005|p=276}}</ref> and one part [[bacon]], which are minced, seasoned and packed in [[casing (sausage)|casing]]s (mostly porous artificial casings) before being [[Smoking (cooking)|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.
[[Image:Teewurstplate.jpg|thumb|185px|left|Fine ''Rügenwalder Teewurst'' & Bread]]
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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 [[West Germany|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. 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''.
==See
* [[List of smoked foods]]
* {{portal-inline|Food}}
== References ==
{{reflist|refs=
<ref name=field>{{Harvnb|Green|2005|p=276}}</ref>
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