Thüringer sausage
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Thuringian sausage, or in German Thüringer Rostbratwurst, is a unique sausage from the German state of Thuringia which has protected designation of origin status under EU law.
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[edit] 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.
[edit] Production
Only finely minced pork, beef, or sometimes veal, is used in production. 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.
According to German meat law, the Hackfleischverordnung, raw sausages must be used on the day of their creation or until the closing of a late-night establishment. Previously grilled sausages have 15 days, and sausages immediately frozen after their creation have up to six months to be stored.
[edit] Preparation
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.
Usually, a Thuringian sausage is presented in a cut-open roll and brushed with mustard.
[edit] 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, but never ketchup, is also the traditional condiment.
