|Alternative names||Thüringer Rostbratwurst|
|Place of origin||Thuringia, Germany|
|Main ingredients||minced meat, salt and pepper, caraway, marjoram, and garlic|
Thuringian sausage, or Thüringer Bratwurst in German is a unique sausage from the German state of Thuringia which has protected geographical indication status under European Union law.
Thuringian sausage has been produced for hundreds of years. The oldest known reference to a Thuringian sausage is located in the Thuringian State Archive in Rudolstadt in a transcript of a bill from an Arnstadt convent from the year 1404. The oldest known recipe dates from 1613 and is kept in the State Archive in Weimar, another is listed in the "Thüringisch-Erfurtische Kochbuch" from 1797 which also mentions a smoked variety.
Only finely minced pork, beef, or sometimes veal, is used in production. Most of the meat comes from the upper part from around the shoulder. In addition to salt and pepper, caraway, marjoram, and garlic are used. The specific spice mixtures can vary according to traditional recipes or regional tastes. At least 51% of the ingredients must come from the state of Thuringia. These ingredients are blended together and filled into a pig or sheep intestine. Thuringian sausages are distinguished from the dozens of unique types of German wursts by the distinctive spices (which includes marjoram) and their low fat content (25% as compared to up to 60% in other sausages).
According to German minced meat law, the Hackfleischverordnung, raw sausages must be sold on the day of their creation or until the closing of a late-night establishment. Previously grilled sausages have a shelf-life of 15 days, and sausages immediately frozen after their creation may be stored for 6 months.
The preferred preparation method for Thuringian sausage is roasted over charcoal or on a grill rubbed with bacon. The fire shouldn't be so hot that the skin breaks. However, some charring is desired. The sausages are sometimes sprinkled with beer during the grilling process.
Usually, a Thuringian sausage is presented in a cut-open roll and served with mustard.
For the people of Thuringia, grilled Thuringian sausage is not merely the local cuisine. The grill is at the very core of Thuringian culture. Mostly beer instead of water is used to cool the grill, and the type of grill is a matter of doctrine. Mustard, preferably local, is the traditional condiment. Most commonly used is "Born mustard" from a local food company in Erfurt. In some regions the usage of any relish - even mustard - is a strict taboo. In eastern of Thuringia most commonly used is "Bautz’ner" mustard.
In 2006, the Deutsches Bratwurstmuseum, opened in Holzhausen, part of the Wachsenburggemeinde near Arnstadt, the first museum devoted exclusively to the Thuringian sausage.
In North America, the term Thuringer refers to Thuringer cervelat, a type of smoked semi-dry sausage similar to summer sausage. It is made from a medium grind of beef, blended with salt, cure ingredients, spices (usually including dry mustard), and a lactic acid starter culture. After stuffing into a fibrous casing, it is smoked and dried, then cooked. Hormel Foods Corporation and Usinger's, as well as many regional processors and some small butcher shops, produce the sausage in this fashion
Prior to Thuringian sausages acquiring PGI status in the EU, a type of Luxembourgish sausage was locally known as a Thüringer. It is now referred to as "Lëtzebuerger Grillwurscht" (Luxembourgish : grill sausage).
The cuisine of Germany is made up of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of a larger cultural region, Central Europe, sharing many traditions with neighbouring countries such as Poland and the Czech Republic. Southern regions, like Bavaria and Swabia, share dishes with Austrian and parts of Swiss cuisine.
A sausage is a type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings. Other ingredients such as grains or breadcrumbs may be included as fillers or extenders. Some sausages include other ingredients for flavour.
Braunschweiger is a type of sausage. The type of sausage the term refers to varies by region. In the German language, Braunschweiger is the demonym for people from Brunswick, but under German food law refers to a variety of mettwurst. In Austria, Braunschweiger is known as a type of parboiled sausage (Brühwurst), while American Braunschweiger is often confused with liverwurst.
Bratwurst is a type of German sausage typically made from pork, and less commonly from beef or veal. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast. There are many varieties of bratwurst, with some more commonly consumed in certain regions of Germany. Bratwursts are popular in the midwestern United States, Austria, Switzerland, and elsewhere.
Scrapple, also known by the Pennsylvania Dutch name Pannhaas or "pan rabbit", is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as an American food of the Mid-Atlantic states.
Chorizo is a type of pork sausage.
Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. It is eaten in many parts of Europe, including Austria, Bulgaria, Croatia, the Czech Republic, Denmark, Finland, Germany, Hungary, Latvia, the Netherlands, Norway, Poland, Romania, Russia, Serbia, Slovakia, Slovenia, Sweden, Ukraine, United Kingdom; it is also found in North and South America, notably in Argentina and Chile.
Boerewors, a type of sausage which originated in South Africa. It is an important part of South African, Zimbabwean and Namibian cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words boer ("farmer") and wors ("sausage"). According to South African government regulation boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb, pork, or a mixture of lamb and pork. The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat. Boerewors may not contain offal or any "mechanically recovered" meat pulp.
Summer sausage is an American term for any sausage that can be kept without refrigeration until opened. Summer sausage is usually a mixture of pork and other meat such as beef or venison, unless the product has the word "beef" in its name, in which case it only contains beef. Summer sausage can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar.
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines in particular from the Balkans, or Hungarian cuisine as well as culinary elements stemming from the cuisines of Eastern and Central Europe.
Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France and parts of Germany. The recipe and preparation of the sausage vary regionally.
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.
Luxembourg's cuisine reflects the country's position between the Latin and Germanic countries, influenced by the cuisines of neighbouring France, Belgium and Germany. Recently, it has been influenced by the country's many Italian and Portuguese immigrants. As in Germany, most traditional, everyday Luxembourg dishes are of peasant origin, in contrast to the more sophisticated French fare.
Hungarian sausages are sausages found in the cuisine of Hungary. Hungary produces a vast number of sausage types. They may be boiled, fresh or dried, and smoked, with different spices and flavors, "hot" or "mild". Many were influenced by their neighbor and brethren.
A Rostbrätel is a marinated cutlet of pork neck, that's grilled over charcoal. It is, like Thuringian sausage (Rostbratwurst), a Thuringian specialty.
Salads that are internationally known as Thai salads, with a few exceptions, fall into four main methods of preparation. In Thai cuisine these are called yam, tam, lap and phla. A few additional dishes can also be regarded as being a salad.
Kielbasa is any type of meat sausage from Poland and a staple of Polish cuisine. In American English the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the Wiejskasausage in British English.