 | |
| Alternative names | Thüringer Rostbratwurst |
|---|---|
| Course | Sausage |
| 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. [1]
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. The 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). [2]
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 six months.[ citation needed ]
The preferred preparation method for Thuringian sausage is roasted over charcoal or on a grill rubbed with bacon. The fire should not be so hot that the skin breaks. However, some charring is desired. The sausages are sometimes sprinkled with beer during the grilling process.[ citation needed ]
Usually, a Thuringian sausage is presented in a cut-open roll and served with mustard. [3]
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. [4]
In 2016, a kosher version of Thuringian bratwurst made with veal and chicken packed into goat intestines was introduced at the annual Onion Festival in Weimar, which took place between Rosh Hashanah and Yom Kippur. The introduction of the kosher bratwurst sparked some backlash on social media with comments posted that were "full of hate, anti-religious sentiment and National Socialist cliches", according to the Governor of Thuringia. [5]
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.[ citation needed ]
Prior to Thuringian sausages being given protected geographical region 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).[ citation needed ]
Foodportal 
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.
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.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
Bratwurst is a type of German sausage made from pork or, less commonly, 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. Beef and veal are usually incorporated amongst a blend often including pork. Beef or veal is usual in halal and kosher Bratwurst sausages, which never include pork for religious reasons.
Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. It is eaten throughout Europe, as well as North and South America, notably in Argentina and Chile.
Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France, Belgium, the Netherlands and parts of Germany. The recipe and preparation of the sausage vary regionally.
Bockwurst is a German sausage traditionally made from ground pork or veal. Bockwurst is flavored with salt, white pepper and paprika. Other herbs, such as marjoram, chives and parsley, are also often added and, in Germany, bockwurst is often smoked as well.
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 sui sausage types. They may be boiled, fresh or dried, and smoked, with different spices and flavors, "hot" or "mild". Many were influenced by their neighbors and brethren.
Born Feinkost GmbH is a food company from Erfurt, Germany. It is mainly known for its mustard, which is traditionally served accompanying Thüringer Bratwurst.
Kohlwurst, Lungenwurst or Lungwurst is a simple, fresh, strongly smoked sausage (Rohwurst) made of lights, pork and fat, which is mostly eaten cooked with kale (cabbage) dishes such as Knieperkohl.
Franconian cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Franconia. It is a subtype of German cuisine with many similarities to Bavarian cuisine and Swabian cuisine. It is often included in the Bavarian cuisine, since most parts of Franconia belong to Bavaria today. There are several Franconian food items that are also famous beyond the borders of Franconia, such as Nürnberger Lebkuchen, Bratwurst and the wines of Franconia. Franconia is also famous for its beer and harbours the highest density of breweries in the world.
Nürnberger Rostbratwurst, literally "Nuremberg grilled sausage", is a partially boiled German sausage, typical of the city of Nuremberg.
The St. Galler Bratwurst, also known as the Olma Bratwurst after OLMA is a sausage produced in Northeastern Switzerland. It is partly made with veal and has a white color. It is named after the city of St. Gallen.
This article provides information on animal production and consumption in Switzerland.
The 1st German Bratwurst Museum is a theme park and museum dedicated to the subject of bratwurst, especially the Thuringian Rostbratwurst, located in Mühlhausen/Thuringia. The amusement park and museum were opened in May 2006 in Holzhausen near Arnstadt, closed in April 2020, and reopened in September 2023 in Mühlhausen/Thuringia.
Sternen Grill is a restaurant in Zurich, Switzerland. Founded in 1962, it is located at the city's town square, Bellevueplatz. Sternen Grill is well known in the city for its sausages served with bread rolls, especially the St. Galler Bratwurst.
| Overview |  | ||||
|---|---|---|---|---|---|
| Fresh sausage | |||||
| Dry sausage |
| ||||
| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
| Authority control databases: National |
|---|
