Teewurst-Brötchen

Teewurst-Brötchen

Recipes with Teewurst

The simplest and most common way to eat Teewurst: split a fresh Brötchen, spread a thick layer of Teewurst on both halves, top with sliced onion rings and cornichons. No butter needed. The fat in the Teewurst does that job. This is what northern Germans eat for breakfast, for Abendbrot, and for the mid-morning Zweites Frühstück. No recipe required, but there are rules.

Prep Time

3 min

Cook Time

0 min

Servings

2

Difficulty

Easy

Ingredients

  • 2 fresh Brötchen (German bread rolls)
  • 100g Teewurst
  • 1 small onion, sliced into thin rings
  • 6-8 cornichons
  • Fresh parsley (optional)

Steps

1

Split the Brötchen in half. Do not toast them. A fresh, soft roll is the point.

2

Peel the casing off the Teewurst. Spread a generous layer on each half using a butter knife. Go thick, at least 5mm.

3

Lay thin onion rings on top. Add cornichons on the side or sliced on top. Scatter parsley if you want color.

4

Eat open-faced. Do not close the Brötchen into a sandwich. This is not a burger.

Tips

The Brötchen must be fresh, bought that morning. Day-old rolls ruin the texture contrast. Use feine Teewurst for a smoother spread, Rügenwalder for more character. The onion is not optional in northern Germany.