Traditional Thüringer Rostbratwurst: A Taste of Germany

Ingredients

2 kg pork shoulder, coarsely ground
1 kg pork belly, coarsely ground
80 g kosher salt
20 g ground white pepper
2 g ground nutmeg
2 g ground caraway
1 g ground marjoram
0.5 g ground allspice
20 g crushed garlic
150 g crushed ice
10 natural hog casings, soaked in warm water

Steps and instructions

Combine the ground pork shoulder and pork belly in a large bowl.
Add the kosher salt, white pepper, nutmeg, caraway, marjoram, allspice, and crushed garlic to the meat and mix well.
Slowly add the crushed ice while mixing the meat mixture. This helps keep the meat cool and improves the texture of the sausage.
Prepare the hog casings by running warm water through them to remove any salt and to check for holes.
Feed the prepared casing onto a sausage stuffer, then start feeding the meat mixture into the casing. Make sure not to overstuff the casing, as this can cause it to burst.
Twist the sausages into links of your preferred length, usually about four inches long.
Let the sausages rest in the refrigerator for a couple of hours before cooking to allow the flavors to meld together.
Grill the sausages over medium heat until they are cooked through and browned on the outside. This should take about 15-20 minutes.
Serve the Thüringer Rostbratwurst hot off the grill with mustard and a roll or alongside sauerkraut.

Tools for making

Large bowl - for mixing the meat and seasonings together
Sausage stuffer - to fill the casings with the meat mixture
Grill - for cooking the sausages
Hog casings - natural casings to encase the sausage mixture
Knife - for trimming and cutting the sausages
Refrigerator - to allow the sausages to rest and chill before cooking
Mustard - for serving with the cooked sausages
Roll or bun - to serve the Thüringer Rostbratwurst in
Sauerkraut - optional side dish to serve with the sausages

Recipe variations

Add diced onions or finely chopped fresh herbs such as parsley or thyme to the meat mixture for added flavor.
Experiment with different spices to customize the flavor profile, such as adding smoked paprika or chili powder for a spicier version.
Try using different types of meat such as beef or veal in combination with, or as a replacement for, the pork.
For a healthier alternative, use chicken or turkey instead of pork and reduce the fat content.
Create a vegetarian or vegan version by replacing the meat with a mixture of cooked and seasoned grains, such as quinoa or bulgur, combined with mashed beans or lentils.
Instead of grilling, pan-fry the sausages in a little oil or bake them in the oven for a different texture.
Serve the Thüringer Rostbratwurst in a bun with various toppings like sautéed onions, pickles, or different types of mustard.
For a unique twist, stuff the sausages with cheese, such as cheddar or mozzarella, to create a cheesy center.
Experiment with different casings, such as collagen or synthetic casings, to suit personal preference or dietary restrictions.

Recipe overview

Welcome to the delicious world of Thüringer Rostbratwurst! This traditional German sausage hails from Thuringia, a region known for its rich culinary heritage. Made with coarsely ground pork and a distinct blend of spices, these sausages are a favorite at barbeques and family gatherings. In this recipe, you will learn how to make your own Thüringer Rostbratwurst from scratch. This involves combining ground pork with a flavorful mix of spices, feeding this mixture into natural hog casings, and finally grilling the sausages to perfection. Expect a savory, juicy sausage with hints of garlic, marjoram, caraway, and nutmeg. While the process might sound intricate, it's actually quite straightforward and rewarding. The result is a delicious homemade sausage that you can serve at your next cookout or family dinner. Enjoy the taste of traditional German cuisine right at home with Thüringer Rostbratwurst!

Common questions

How do I grind the pork shoulder and pork belly?
You can ask your local butcher to grind the meat for you, or you can use a meat grinder at home. Make sure to choose a coarse grind for the best texture.
Can I use pre-ground pork instead of grinding it myself?
While it is recommended to grind the pork yourself for the ideal texture, you can use pre-ground pork if needed. However, make sure it is coarse ground and not too lean.
Can I substitute the hog casings with another type?
Hog casings are traditional for Thüringer Rostbratwurst and provide the best results. However, you can use other natural casings like sheep or beef casings if hog casings are not available.
Do I have to soak the hog casings in warm water?
Yes, soaking the hog casings in warm water helps to soften them and makes them easier to work with. It also helps remove any excess salt.
Can I cook the sausages in the oven instead of grilling them?
While grilling is the traditional method, you can also bake the sausages in the oven. Preheat the oven to 180°C (350°F) and bake for about 25-30 minutes or until they are cooked through.

Serving dishes and utensils

Grill - A grill is essential for cooking the Thüringer Rostbratwurst to perfection.
Sausage stuffer - A sausage stuffer helps in filling the casings with the meat mixture.
Bowl - A large bowl is necessary for combining the ground pork shoulder and pork belly with the seasonings.
Knife - A knife is needed for coarsely grinding the pork shoulder and pork belly.
Measuring scale - A measuring scale ensures precise measurement of ingredients.
Mixing spoon - A mixing spoon is used to thoroughly mix the meat and seasonings.
Crushing tool - A crushing tool is required for crushing garlic cloves.
Sausage casings - Natural hog casings are soaked in warm water and used to encase the sausage mixture.
Refrigerator - The sausages need to rest in the refrigerator before cooking.

Origin stories

This delightful culinary creation, Thüringer Rostbratwurst, hails from the German state of Thuringia (Thüringen), which is renowned for its rich sausage-making heritage. The legacy of this sausage dates back to the early 15th century, making it one of Germany's oldest sausage recipes. The originals were made in lengths of up to a meter. This regional specialty is so cherished that there is an official PGI (Protected Geographical Indication) status conferred by the European Union, signifying that the sausage must be produced in Thuringia to carry the name. The secret of its unique flavor lies in the distinct mixture of herbs and spices, and the traditional method of grilling over a charcoal fire, imparting an irresistible smoky flavor.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.