German Food Guide
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Thüringer Bratwurst

Also Known As:  Thüringer, Thüringer Rostbratwurst

The Thüringer Rostbratwurst (or just Thüringer Bratwurst) is a bratwurst from the Thüringen region. It is made from finely ground pork and veal or beef and seasoned with salt, pepper, caraway seeds, marjoram, and garlic. Some butchers also add nutmeg, coriander, and/or lemon zest as additional flavorings. It is a spicy sausage and it is long (6-8 inches) and thin in shape. Traditionally, the Thüringer Bratwurst is sold raw - check with your deli or butcher.

Wurst Category:  Bratwurst

Good for Grilling?  Yes

Specialty of:  Thüringen 

Good as coldcuts (sliceable)?  No

Spreadable?  No

Eat this wurst warm?  Yes

Specialty of :  Thüringen 

Serving & Cooking Suggestions
In Thüringen, the bratwurst gets much of its taste from the way it is cooked. It is grilled over a wood fire on a grill that is greased with bacon fat. However, any grill will do fine. Make sure that the fire isn't too hot so that the bratwurst doesn't split open, yet it should be strong enough to give the Bratwurst a dark (not burned) crust. To give the brawurst even more flavor, it can also be brushed with beer during grilling. This cools the skin, but allows the inside to continue cooking. The bratwurst can also be browned in a pan with a little oil or butter. Serve on a cut open roll (Brötchen) and top with mustard. It goes well with a potato salad.

More Information & Cooking Tips

Information on Grilling

The Thüringer Rostbratwurst is a 600 year tradition in Thüringen. The first record of the bratwurst is from the year 1404 and is kept in the city archives in Rolstadt. The oldest recipe on record dates back to July 1613. Another recipe is found in the Thüringer-Erfurt Cookbook from 1797 which describes a smoked variety of the bratwurst.


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