Read the What's the difference between Braunschweiger and Liverwurst? It is spreadable. Teewurst is an air-dried or raw sausage (like salami and Landjägerwurst) made from pork, bacon, and beef. What is done with liverwurst, however, is that bacon is added to grant it a little bit off a smoky flavor. discussion from the Chowhound General Discussion, Braunschweiger food community. Teewurst got its name in 1874 from its inventor, Karoline Ulrike Rudolph, and was meant to be eaten at tea-time on open-faced sandwiches. After being smoked over beechwood, it then undergoes a fermentation much like yogurt to help preserve it. They established an association of former Rügenwald sausage makers, which registered the trademark Rügenwalder Teewurst in 1957. Braunschweiger also has a difference from its origin, and that’s why it has a different name. The sausage, which is large and usually grilled, is formed using casings from pig intestines. There’s a good chance that you’ve heard of liverwurst at some point in your life. Teewurst was invented in Pomerania, probably in the small Baltic town of Rügenwalde (now Darłowo, Poland), in the middle of the 19th century. In 1927, the term Rügenwalder Teewurst was declared a Protected designation of origin. Other ingredients are meat (notably veal), fat, and spices including ground black pepper, marjoram, allspice, thyme, ground mustard seed, or nutmeg. in Blog. Thüringer Rostbratwurst features spices like marjoram and caraway, sometimes garlic. Bregenwurst comes from Lower Saxony and is made of pork, pork belly, and pig or cattle brain. Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years. Braunschweiger–spreadable, smoked pork liver sausage. Blutwurst, or blood sausage, is made with congealed pig or cow blood and contains fillers like meat, fat, bread or oatmeal. There’s also a good chance that you’ve heard about it because someone was complaining about being forced to eat it as a child. By using The Spruce Eats, you accept our, A Quick Guide to Sausages From Around the World, How to Throw an Oktoberfest Celebration at Home. Short and stubby Knackwurst, or Knockwurst, sausages are often all-beef and flavored with garlic. Leberkäse (literally "liver cheese") from Bavaria is a type of sausage that does not contain cheese or liver. Nürnberger Rostbratwurst–smaller (pinkie finger-sized) bratwurst sausages, flavored with marjoram and a source of great national (for the state of Franconia) pride. It can be made from pork, bacon, beef or chicken. They're served three at a time in a bun as lunch or a snack, or six at a time, grilled, with sauerkraut and potatoes with a side of horseradish cream. It does not require refrigeration and can be eaten cold or boiled. Weiβwurst (white sausage) is a traditional sausage of Southern Germany made with veal and bacon and flavored with parsley, onion, lemon, and cardamom. Teewurst contains 30 to 40 percent fat, which makes it particularly easy to spread. German sausages are delicious and the source of much national pride. Many regions in Germany have distinct recipes for liverwurst. Known for its mild and slightly sour flavor, the recipe is kept secret. Teewurst is a German sausage made from two parts raw pork (and sometimes beef) and one part bacon; they are minced, seasoned and packed in casings (mostly porous artificial casings) before being smoked over beech wood. After World War II, sausage makers from Rügenwalde fled or were expelled to the Federal Republic of Germany, where they established new companies and resumed the production of Teewurst. The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving. Mineral Comparison. Teewurst contains 30 to 40 percent fat, which makes it particularly easy to spread.. , https://en.wikipedia.org/w/index.php?title=Teewurst&oldid=976672217, Creative Commons Attribution-ShareAlike License, This page was last edited on 4 September 2020, at 09:07. Because it traditionally contains no preservatives, weiβwurst is usually eaten before noon with sweet mustard, beer, and soft pretzels. Served freshly baked in 1/2 inch slices, many people also enjoy eating it cold. It is similar to a pink meatloaf with very finely minced corned beef, pork and onions. Join the discussion today. Teewurst is an air-dried or raw sausage (like salami and Landjägerwurst) made from pork, bacon, and beef. Liverwurst usually contains pigs' or calves' livers. This sausage is boiled and eaten without the skin. Some recipes even put in ground beef to get a distinct flavor. The sausage then has to mature for seven to ten days in order to develop its typical taste. Landjäger is a type of dried sausage made from beef, pork, lard, sugar and spices. Bratwurst and Rostbratwurst is a sausage made from finely minced pork and beef and usually grilled and served with sweet German mustard and a piece of bread or hard roll. Origin Of Liverwurst Liverwursts come from Germany, as the name suggests. It is about the size and color of Knackwurst. It can be sliced and made into Currywurst by slathering it in a catchup-curry sauce. All others use the terms Teewurst or Rügenwalde-style Teewurst. It looks like a curved hot dog. Which European country will inspire your culinary journey tonight?  Teewurst was also made in East Germany, but the brand Rügenwalder Teewurst was never used there. They are sometimes smoked and then served traditionally with sauerkraut and potato salad. Teewurst got its name in 1874 from its inventor, Karoline Ulrike Rudolph, and was meant to be eaten at tea-time on open-faced sandwiches. Liverwurst vs Braunschweiger. Many regions in Germany have distinct recipes for liverwurst. It is sliced and eaten cold on bread. According to reference.com, these liver sausages are mound up with salt, pepper, sage, marjoram and allspice. Gelbwurst is mildly spiced with lemon, mace, ginger, and cardamon. Leberwurst, or Liverwurst, is usually made from pork with some pork liver and flavored in various ways. Get our cookbook, free, when you sign up for our newsletter. Kalbsleberwurst–veal liverwurst is made from veal and pork liver. Nowadays, Bregenwurst does not contain brain as an ingredient.