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).

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