Name: Thuringia Sausage/Thüringer Rostbratwurst
Prep time: 30 min
Cook time: 9 min
Total time: 39 min
Yield: 20
Cuisine: German
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); 2 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

Jump to recipe

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

My Bavarian Sauerkraut would be a tasty side dish

Pork shoulder cut in cubes
Mince or grind the pork
Add the spices to the minced pork
Fill the casing with the meat mixture
Drying the bratwurst
Thuringia Sausage is best to be grilled on a charcoal grill

These are the casings that are suitable for Bratwurst

I did some research, and if you up to it and have the right equipment, go ahead and try

Recipe for 20 Sausages

Thuringia Sausage/Thüringer Rostbratwurst

Rate this recipe

36 ratings

December 4, 2018

by AngiesWeb.com

Cuisine German

Category Germany Main Course Northern Europe Recipes

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)
2 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

Persons

Serving Size

Prep Time

30 minutes

Cook Time

9 minutes

Total Time

39 minutes

A grill speciality we eat every time we travel to Leipzig or Dresden

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.

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.

European Cuisine, Culture & Travel©

I travel not to escape Life, but for Life not to escape me

Thuringia Sausage/Thüringer Rostbratwurst

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