Rostbrätel
A Rostbrätel is a marinated cutlet of pig neck, that is grilled over charcoal. It is, like Thuringian sausage (Rostbratwurst), a Thuringian specialty.
The label "Rostbrätel" is common in West Thuringia and South Thuringia, while in and around Jena, the older term "Rostbrätchen" is used.
For preparation, about an inch cut of pork neck cutlet (with or without bone) is pressed (tenderized) and marinated in salt, pepper, Thuringian spicy mustard, onions, beer and oil for two to up to 24 hours. The beer should be a dark, strong, somewhat sweet kind, not a Pilsener, as this adds a bitter taste. In some recipes, garlic and Caraway Seed are added as further spices.
To cook, the charcoal grill is not heated too strongly, the grates are greased with bacon, oil, butter or cooking spray in order to prevent sticking, then the meat is put on. While the meat is gently cooked over light to medium heat, it is basted after every turn with the marinade or with gently shaken beer, sprayed directly from the bottle. This serves to improve the taste and prevents a drying of the meat on the cooking surface. Moreover the cooking temperature is regulated by gently spraying beer directly on the charcoal; the rising steam helps to cook and flavour the meat.