I came about this tasty Grill Bratwurst strolling through the town of Eisenach in Thuringia.
Born in Würzburg and growing up on Bratwurst from that region, I was intrigued about the this regional Bratwurst and the spices they use
Sometimes the best culinary discoveries happen when you’re simply wandering. That’s exactly how I stumbled upon the unmistakable aroma of Thüringer Bratwurst while strolling through the historic streets of Eisenach.
The scent drifted from a small grill stand near the market square, smoky and spiced, so different from the Würzburger and Fränkische Bratwürste I grew up with.
Being born in Würzburg, Bratwurst has always been part of my culinary DNA — the coarse texture, the Marjoram, the comforting familiarity of home. But in Eisenach, I found something new: a regional sausage with its own character, shaped by centuries of Thuringian tradition. The spices were brighter, the texture finer, and the flavor unmistakably its own. I was intrigued enough to try recreating it in my own kitchen.
Pork shoulder cut in cubes 
Mince or grind the pork 
Add the spices to the minced pork 
Fill the casing with the meat mixture 
Thuringia Sausage is best to be grilled on a charcoal grill
Crafting Thüringer Bratwurst at Home
To make this Bratwurst, I start with a combination of pork shoulder and pork belly, which gives the sausage its perfect balance of lean and fat. The meat is minced twice — a step that creates the smooth, tender texture typical of Thüringer sausages.
Into the mixture go cold eggs, a splash of milk, finely chopped onion, and a clove of garlic. Then comes the heart of the recipe: marjoram, white pepper, nutmeg, coriander, caraway, and a touch of lemon zest. These spices define the regional flavor and give the sausage its warm, aromatic profile.
These are the sheep casings that are suitable for Bratwurst and can be bought on Amazon
Once everything is mixed thoroughly and the spices are evenly distributed, the sheep casings are soaked until soft and pliable. I fit a sausage nozzle onto my mixer, slide the casing over it, and begin filling. The rhythm becomes almost meditative — fill, twist, fill, twist — forming links about twenty centimeters long, just as I saw them in Eisenach. The sausages are pale and soft at this stage, but they already carry the promise of something delicious.
If the sausages are wet after the filling, pat them gently with a paper towel before they go on the grill (or hang them in a cool room for a couple hours).
From Grill to Plate
Thüringer Bratwurst is meant for the grill, and preferably a charcoal one. The sausages sizzle and brown beautifully, taking on a smoky flavor that complements the spices perfectly. They need only five to eight minutes per side, just enough to cook through without drying out. While pan‑frying works in a pinch, grilling brings out the true character of this regional specialty.
Once cooked, the Bratwurst can be enjoyed immediately — ideally with mustard and a crusty roll, just as I had it in Eisenach. Any extras freeze well for up to three weeks, though in my house they rarely last that long.
My Bavarian Sauerkraut would be a tasty side dish
Thuringia Sausage/Thüringer Rostbratwurst
Ingredients
- 3 lb pork shoulder
- 1 lb pork belly
- 2 eggs (cold)
- 1/2 cup milk
- 1 large onion
- 1 clove garlic
- 1 tbsp Majoran (rubbed, dried)
- 1.5 tbsp salt
- 2 tbsp white pepper
- 1/2 tsp ground nutmeg
- 1/2 tsp ground coriander
- 1/2 tsp ground caraway
- Zest of 1/2 lemon
- Sheep’s casing 25 meters (Kaliber 22/24). Might need to be soaked for at least an hour. Try Amazon
Instructions
- Mince the meat twice (a Ninja Mixer works best)
- Add all the spices, the eggs and lemon zest.
- Mix all ingredients together, making sure to spread the spices as evenly as possible.
- Soak sheeps casing for at least an hour.
- Put a sausage filling nozzle on the mixer and pull the skin over it and fill.
- After 20 cm (7 3/4 “) tie each wurst by turning, than keep filling.
- Pat dry with paper towel after filling and putting them on the grill.
Notes
Best to chargrill fresh until done, at least 5 to 8 minutes each side. Also can be pan fried, but grilling is preferred.
Can be frozen up to 3 weeks, even longer when vaccum sealed.
