Thüringer Rotwurst is a blood sausage with a centuries old tradition. It is produced all over the Thuringia region of Germany. Owing to its excellent taste Thüringer Rotwurst is known and sought-after far and wide and is also called the ‘Queen of Blood Sausages’. Thüringer Rotwurst is characterized by its bright red color. The best color will be developed by curing lean meat with salt and sodium nitrite (cure #1) before cooking.
Thüringer Rotwurst carries PGI, 2003 classification.
|Lean pork: shoulder, leg, head meat, heart||400 g||0.88 lb|
|Pork belly, jowls||300 g||0.66 lb|
|Back fat||100 g||0.22 lb|
|Liver||50 g||0.11 lb|
|Skins||75 g||2.65 oz|
|Blood||75 g||2.5 fl oz|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Pepper||3.0 g||1-1/2 tsp|
|Marjoram||3.0 g||1-1/2 tsp|
|Allspice, ground||0.5 g||1/4 tsp|
|Cloves, ground||0.5 g||1/4 tsp|
|Onions||30 g||1/2 onion|
- Cook meat (except liver) in water until soft.
- Cook back fat (below the boiling point) in water for 10 minutes.
- Cook skins until semi soft. (A thumb should penetrate the skin).
- Cut meat into 1/2” (12 mm) cubes.
- Cut belly/jowls into 1/4” (6 mm) pieces.
- Cut back fat into 1/4” (6 mm) cubes.
- Mix meats with salt and cure #1, if not cured previously.
- Grind cooked skins, onions and liver through 1/8” (3 mm) plate.
- Warm up the blood slightly and mix with ground skins, liver ad spices.
- Add meats and fat and mix everything together.
- Stuff loosely into large natural or synthetic casings.
- Cook in hot water at 80° C (176° F) allowing 10 minutes cooking time for 10 mm (1 cm ) casing diameter - 40 mm sausage will be cooked 40 minutes.