Teewurst (German: [ˈteːˌvʊʁst] ⓘ) is a German sausage made from two parts raw pork (and sometimes beef)[1] and one part bacon; they are minced, seasoned and packed in casings (mostly porous artificial casings) before being smoked over beech wood.

The sausage then has to mature for seven to ten days in order to develop its typical taste.

[2] Teewurst was invented in Pomerania, probably in the small Baltic town of Rügenwalde (now Darłowo, Poland), in the middle of the 19th century.

The name, which means tea sausage, is said to derive from the habit of serving it in sandwiches at teatime.

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.