📝 About This Recipe
Dating back to 1404, the Thüringer Rostbratwurst is a protected culinary treasure known for its distinctive length and unique spice profile of caraway, marjoram, and garlic. This recipe captures the essence of the German grill tradition, producing a juicy, coarse-textured sausage with a snappy natural casing. Perfectly charred over charcoal, it offers a smoky, herbal flavor that is truly the gold standard of German street food.
🥗 Ingredients
The Meat Base
- 700 grams Pork shoulder (well-chilled and cubed)
- 300 grams Pork belly (skinless, high fat content for juiciness)
- 200 grams Veal or lean beef (optional, for a traditional fine-grind addition)
The Signature Spice Blend
- 20 grams Kosher salt (approx. 1.5 tablespoons)
- 3 grams White pepper (freshly ground)
- 2 grams Caraway seeds (toasted and finely ground)
- 4 grams Dried Marjoram (rubbed between palms to release oils)
- 2 pieces Garlic cloves (minced into a fine paste)
- 1/2 teaspoon Ground Mace (provides the classic floral aroma)
- 1 teaspoon Lemon zest (finely grated for a bright finish)
Liquids and Casings
- 100 ml Whole milk (ice cold)
- 2-3 meters Hog casings (size 28/30, rinsed and soaked)
👨🍳 Instructions
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1
Begin by soaking your hog casings in lukewarm water for at least 30 minutes to remove excess salt and improve elasticity.
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2
Place all metal grinder parts (auger, blade, and plate) and a large mixing bowl in the freezer for 20 minutes; cold equipment prevents the fat from smearing.
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3
Cut the pork shoulder, pork belly, and veal into 1-inch cubes. Spread them on a tray and chill in the freezer until the edges are firm but not frozen solid (about 15-20 minutes).
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4
In a small bowl, combine the salt, white pepper, ground caraway, marjoram, mace, and lemon zest. Mix thoroughly.
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5
Grind the chilled meat through a medium-coarse plate (approx. 4.5mm to 6mm). This creates the signature 'coarse' texture of a Thüringer.
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6
Add the spice blend and the minced garlic paste to the ground meat. Begin mixing by hand or with a stand mixer on low speed.
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7
Slowly pour in the ice-cold milk while mixing. Continue to knead the mass for 3-5 minutes until it becomes tacky and develops a 'primary bind'—this ensures the sausage isn't crumbly.
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8
Slide the soaked casing onto the stuffer nozzle, leaving a small overhang. Pump the stuffer until the meat reaches the end of the nozzle before tying a knot.
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9
Stuff the casings steadily, ensuring they are plump but not overfilled to prevent bursting. Thuringian sausages are traditionally quite long (15-20 cm).
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10
Twist the long rope into individual links by rotating them in alternating directions. Prick any visible air bubbles with a sterilized needle.
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11
Prepare a charcoal grill. Traditionally, Thüringer are grilled over a medium-hot fire. Lightly brush the sausages with oil or beer.
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12
Grill the sausages for 12-15 minutes, turning frequently, until they reach an internal temperature of 71°C (160°F) and exhibit a deep golden-brown char.
💡 Chef's Tips
Temperature is everything: Keep the meat below 4°C (40°F) during the entire process to ensure a juicy emulsion. Don't skip the caraway: It is the defining flavor of Thuringia; if you dislike whole seeds, use a spice grinder to turn them into powder. Test the seasoning: Fry a small patty of the sausage meat in a pan before stuffing to check if the salt and spice levels are to your liking. Avoid high heat: If the grill is too hot, the casings will snap and the juices will escape; keep a spray bottle of water or beer handy to tame flare-ups.
🍽️ Serving Suggestions
Serve traditionally in a crusty 'Brötchen' (hard roll) that is slightly too small for the sausage. Accompany with a generous dollop of authentic Bautz'ner mustard (medium-hot German mustard). Pair with a cold Thuringian Pilsner or a crisp Schwarzbier to cut through the richness. Serve alongside a warm German potato salad (Kartoffelsalat) with vinegar and bacon for a full meal.