Thüringer Rostbratwurst

Thüringer Rostbratwurst is German pork and veal sausage from Thuringia with rich tradition. The first documented reference dates back to 1404. The oldest known recipe can be found in the Weimar State Archives. It comes from the Ordnung für das Fleischerhandwerk zu Weimar, Jena und Buttstädt, July 2, 1613. There is another recipe in the Thüringisch-Erfurtische Kochbuch, dating from 1797. Today almost all Thuringian meat and sausage producers carry Thüringer Rostbratwurst in their range; it can be obtained anywhere in Thuringia Thüringer Rostbratwurst carries PGI 2003 classification.

Pork shoulder, jowls750 g1.65 lb
Veal250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper2.0 g1 tsp
Caraway, whole seed2.0 g1 tsp
Mace0.5 g1/4 tsp
Marjoram, rubbed2.0 g1 tsp
Caraway, ground0.5 g1/4 tsp
Cardamom0.5 g1/4 tsp
Garlic, smashed3.0 g1 clove
  1. Grind veal with 1/8” plate. Grind again or emulsify in food processor adding a little milk or water.
  2. Grind pork adding salt through 10 mm (3/8”) plate.
  3. Mix/knead pork with spices until sticky. Add emulsified veal and mix again
  4. Stuff loosely into 28 mm hog or sheep casings twisting into 20 cm (8”) links.
  5. Refrigerate.
Fry or grill before serving.
Thüringer Rostbratwurst sausage is 15-20 cm (6-8") long, unit weight: 100 -150 g (3.3-5.0 oz).

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages