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    History: Thuringian Sausage, or Thüringer Bratwurst in

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    Alex Fvh
    Thuringian sausage is a unique sausage from the German state of Thuringia with protected status in the EU. It has a long history in the region dating back to at least 1404. It is produced using finely minced pork, beef, or veal along with spices like caraway, marjoram, and garlic. At least 51% of ingredients must come from Thuringia. Grilling is the preferred method of preparation, with sausages sometimes basted in beer. Thuringian sausage is an important part of the culture and identity of Thuringia.

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    History: Thuringian Sausage, or Thüringer Bratwurst in

    Uploaded by

    Alex Fvh
    39 views2 pages
    Thuringian sausage is a unique sausage from the German state of Thuringia with protected status in the EU. It has a long history in the region dating back to at least 1404. It is produced using finely minced pork, beef, or veal along with spices like caraway, marjoram, and garlic. At least 51% of ingredients must come from Thuringia. Grilling is the preferred method of preparation, with sausages sometimes basted in beer. Thuringian sausage is an important part of the culture and identity of Thuringia.

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    Thuringer

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    Thuringian sausage is a unique sausage from the German state of Thuringia with protected status in the EU. It has a long history in the region dating back to at least 1404. It is produced using finely minced pork, beef, or veal along with spices like caraway, marjoram, and garlic. At least 51% of ingredients must come from Thuringia. Grilling is the preferred method of preparation, with sausages sometimes basted in beer. Thuringian sausage is an important part of the culture and identity of Thuringia.

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    © All Rights Reserved
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    39 views2 pages

    History: Thuringian Sausage, or Thüringer Bratwurst in

    Uploaded by

    Alex Fvh
    Thuringian sausage is a unique sausage from the German state of Thuringia with protected status in the EU. It has a long history in the region dating back to at least 1404. It is produced using finely minced pork, beef, or veal along with spices like caraway, marjoram, and garlic. At least 51% of ingredients must come from Thuringia. Grilling is the preferred method of preparation, with sausages sometimes basted in beer. Thuringian sausage is an important part of the culture and identity of Thuringia.

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    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.

    Contents

     1History
     2Production
     3Preparation
     4Thuringian culture
     5North America
     6Luxembourg
     7See also
     8References

    History[edit]
    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[edit]
    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).
    [1]

    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.[citation needed]

    Preparation[edit]
    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. [citation needed]
    Usually, a Thuringian sausage is presented in a cut-open roll and served with mustard.[2]

    Thuringian culture[edit]
    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.[3]

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