Thuringian sausage
From Wikipedia, the free encyclopedia
 |
|
- Thuringer redirects here. Thuringer can also refer to a breed of rabbit.
Thuringian sausage, or in German Thüringer Rostbratwurst, is a unique sausage from the German state of Thuringia which has PGI status under EU law.
Contents |
[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. 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 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. In some regions (e.g. Sonneberg) even mustard is a strict taboo.
In 2006, the Deutsche Bratwurstmuseum, opened in Holzhausen, part of the Wachsenburggemeinde near Arnstadt, the first museum devoted only to the Thuringian sausage.[2]
[edit] North America
In North America the term Thuringer refers to a type of smoked deli meat similar to hard salami or summer sausage. Hormel Foods Corporation as well as many regional butcher shops produce the sausage in this fashion.
[edit] See also
- Thüringer rotwurst (black pudding)
[edit] References
- ^ Whtilock, Craig. "Germans Take Pride in the Wurst", The Washington Post, December 2, 2007. Retrieved on 2007-12-02.
- ^ 1. Deutsches Bratwurstmuseum - Freunde der Thüringer Bratwurst e.V
