Thuringian sausage, or ''Thüringer Bratwurst'' in German, is a unique

sausage 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. ...

from the German state of

Thuringia Thuringia (; officially the Free State of Thuringia, ) is one of Germany, Germany's 16 States of Germany, states. With 2.1 million people, it is 12th-largest by population, and with 16,171 square kilometers, it is 11th-largest in area. Er ...

which has protected geographical indication status under

European Union The European Union (EU) is a supranational union, supranational political union, political and economic union of Member state of the European Union, member states that are Geography of the European Union, located primarily in Europe. The u ...

law.

History

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.

Production

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). 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.

Preparation

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. Usually, a Thuringian sausage is presented in a cut-open roll and served with mustard.

Thuringian culture

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 A condiment is a preparation that is added to food, typically after cooking, to enhance the Flavoring, flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant ...

. Most commonly used is " Born mustard" from a local food company in

Erfurt Erfurt () is the capital (political), capital and largest city of the Central Germany (cultural area), Central German state of Thuringia, with a population of around 216,000. It lies in the wide valley of the Gera (river), River Gera, in the so ...

. In some regions the usage of any relish - even mustard - is a strict

taboo A taboo is a social group's ban, prohibition or avoidance of something (usually an utterance or behavior) based on the group's sense that it is excessively repulsive, offensive, sacred or allowed only for certain people.''Encyclopædia Britannica ...

. 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 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 Rosh Hashanah (, , ) is the New Year in Judaism. The Hebrew Bible, biblical name for this holiday is Yom Teruah (, , ). It is the first of the High Holy Days (, , 'Days of Awe"), as specified by Leviticus 23:23–25, that occur in the late summe ...

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.

North America

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.

Luxembourg

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" ().

References

{{Authority control Thuringer sausage German products with protected designation of origin

Sausage 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. ...

Fresh sausages de:Bratwurst#Thüringer Rostbratwurst