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{{Short description|Sausage from Germany}}
:''Thüringer redirects here. '''Thüringer''' can also refer to a breed of [[rabbit]].''
{{Redirect|Thüringer|the rabbit breed|Thuringer (rabbit)}}
{{Infobox prepared food
{{Infobox food
| name = Thuringian sausage
| name = Thuringian sausage
| image =Thüringer Rostbratwurst.jpg
| image = Thüringer Rostbratwurst.jpg
| caption =
| caption =
| alternate_name =Thüringer [[Bratwurst|Rostbratwurst]]
| alternate_name = Thüringer [[Bratwurst|Rostbratwurst]]
| country = [[Thuringia]], [[Germany]]
| country = [[Thuringia]], [[Germany]]
| region =
| region =
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[[File:tannenwaelder001.jpg|thumb|Thuringian sausages in Berlin]]
[[File:tannenwaelder001.jpg|thumb|Thuringian sausages in Berlin]]


'''Thuringian sausage''', or in [[German language|German]] ''Thüringer [[Bratwurst|Rostbratwurst]]'' (short: ''Roster''), is a unique [[sausage]] from the German state of [[Thuringia]] which has '''[[Protected geographical indications in the European Union|PGI]]''' status under EU law.
'''Thuringian sausage''', or ''Thüringer Bratwurst'' in [[German language|German]], is a unique [[sausage]] from the German state of [[Thuringia]] which has [[Protected geographical indications in the European Union|protected geographical indication]] status under [[European Union]] law.<ref>{{cite web|url=https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:52011XC1022(05) |title="Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No&nbsp;510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs |publisher=[[European Union]] |accessdate=2024-03-11}}</ref>


==History==
==History==
Line 27: Line 28:


==Production==
==Production==
⚫
Only finely minced pork, beef, or sometimes veal, is used in production. Most of the meat comes from the upper part from around the shoulder. In addition to salt and pepper, [[caraway]], [[marjoram]], and [[garlic]] are used. The specific spice mixtures can vary according to traditional recipes or regional tastes. The ingredients are blended together and filled into a [[natural casing|pig or sheep intestine]]. Thuringian sausages are distinguished from the dozens of unique types of German wursts by the distinctive spices (which includes marjoram) and their low fat content (25% as compared to up to 60% in other sausages).<ref>{{cite news |first=Craig |last=Whtilock |title=Germans Take Pride in the Wurst |newspaper=The Washington Post |date= 2007-12-02|access-date=2007-12-02 |page= A27|url= https://www.washingtonpost.com/wp-dyn/content/article/2007/12/01/AR2007120101513.html}}</ref>


⚫
According to [[Germany|German]] minced meat law, the ''Hackfleischverordnung'', raw sausages must be sold on the day of their creation or until the closing of a late-night establishment. Previously grilled sausages have a shelf life of 15 days, and sausages immediately frozen after their creation may be stored for six months.{{Citation needed|date=August 2021}}
⚫
Only finely minced pork, beef, or sometimes veal, is used in production. Most of the meat comes from the upper part from around the shoulder. In addition to salt and pepper, [[caraway]], [[marjoram]], and [[garlic]] are used. The specific spice mixtures can vary according to traditional recipes or regional tastes. At least 51% of the ingredients must come from the state of Thuringia. These ingredients are blended together and filled into a [[natural casing|pig or sheep intestine]]. Thuringian sausages are distinguished from the dozens of unique types of German wursts by the distinctive spices (which includes marjoram) and their low fat content (25% as compared to up to 60% in other sausages).<ref>{{cite news |first=Craig |last=Whtilock |title=Germans Take Pride in the Wurst |publisher=The Washington Post |date= 2007-12-02|accessdate=2007-12-02 |page= A27|url= http://www.washingtonpost.com/wp-dyn/content/article/2007/12/01/AR2007120101513.html}}</ref>

⚫
According to [[Germany|German]] minced meat law, the ''Hackfleischverordnung'', raw sausages must be sold on the day of their creation or until the closing of a late-night establishment. Previously grilled sausages have a shelf-life of 15 days, and sausages immediately frozen after their creation may be stored for 6 months.


==Preparation==
==Preparation==
⚫
The preferred preparation method for Thuringian sausage is roasted over charcoal or on a grill rubbed with bacon. The fire should not be so hot that the skin breaks. However, some [[Maillard reaction|charring]] is desired. The sausages are sometimes sprinkled with beer during the grilling process.{{Citation needed|date=August 2021}}


⚫
Usually, a Thuringian sausage is presented in a cut-open [[Bread roll|roll]] and served with [[Mustard (condiment)|mustard]].<ref>Most often [[Born Feinkost|Born]]{{citation needed|date=February 2014}}</ref>
⚫
The preferred preparation method for Thuringian sausage is roasted over charcoal or on a grill rubbed with bacon. The fire shouldn't be so hot that the skin breaks. However, some [[Maillard reaction|charring]] is desired. The sausages are sometimes sprinkled with beer during the grilling process.


⚫
==Thuringian culture==
⚫
Usually, a Thuringian sausage is presented in a cut-open [[Bread roll|roll]] and served with [[Mustard (condiment)|mustard]].<ref>Most often [[Born Feinkost|Born]]{{cn|date=February 2014}}</ref>


⚫
For the people of Thuringia, grilled Thuringian sausage is not merely the local cuisine. The grill is at the very core of Thuringian culture. Mostly beer instead of water is used to cool the grill, and the type of grill is a matter of doctrine. Mustard, preferably local, is the traditional [[condiment]]. Most commonly used is "[[Born Feinkost|Born mustard]]" from a local food company in [[Erfurt]]. In some regions the usage of any relish - even mustard - is a strict [[taboo]]. In eastern of Thuringia most commonly used is "[[Bautz’ner]]" mustard.
⚫
==Thuringian culture==


⚫
In 2006, the ''Deutsches Bratwurstmuseum'', opened in Holzhausen, part of the [[Wachsenburggemeinde]] near [[Arnstadt]], the first museum devoted exclusively to the Thuringian sausage.<ref>{{cite web |url= http://www.bratwurstmuseum.net|title= 1. Deutsches Bratwurstmuseum|access-date= 2009-03-19|language= de|publisher= Freunde der Thüringer Bratwurst e.V}}</ref>
⚫
For the people of Thuringia, grilled Thuringian sausage is not merely the local cuisine. The grill is at the very core of Thuringian culture. Mostly beer instead of water is used to cool the grill, and the type of grill is a matter of doctrine. Mustard, preferably local, is the traditional [[condiment]]. Most commonly used is "[[Born Feinkost|Born mustard]]" from a local food company in [[Erfurt]]. In some regions (e.g. Sonneberg) the usage of any relish - even mustard - is a strict [[taboo]].


In 2016, a [[Kashrut|kosher]] version of Thuringian bratwurst made with veal and chicken packed into goat intestines was introduced at the annual Onion Festival in [[Weimar]], which took place between [[Rosh Hashanah]] and [[Yom Kippur]]. The introduction of the kosher bratwurst sparked some backlash on social media with comments posted that were "full of hate, anti-religious sentiment and National Socialist cliches", according to the Governor of Thuringia.<ref>{{cite web|url=https://www.timesofisrael.com/first-kosher-bratwurst-coming-to-thuringen/ |title=First kosher bratwurst coming to Thuringen |publisher=[[The Times of Israel]] |accessdate=2022-09-21}}</ref>
⚫
In 2006, the ''Deutsches Bratwurstmuseum'', opened in Holzhausen, part of the [[Wachsenburggemeinde]] near [[Arnstadt]], the first museum devoted exclusively to the Thuringian sausage.<ref>{{cite web |url= http://www.bratwurstmuseum.net|title= 1. Deutsches Bratwurstmuseum|accessdate= 2009-03-19|language= German|publisher= Freunde der Thüringer Bratwurst e.V}}</ref>


==North America==
==North America==
In North America, the term ''Thuringer'' refers to Thuringer cervelat, a type of [[Smoking (cooking)|smoked]] semi-dry sausage similar to [[summer sausage]]. It is made from a medium grind of beef, blended with salt, cure ingredients, spices (usually including dry mustard), and a lactic acid starter culture. After stuffing into a fibrous casing, it is smoked and dried, then cooked. [[Hormel Foods Corporation]], as well as many regional processors and some small butcher shops, produce the sausage in this fashion.
In North America, the term ''Thuringer'' refers to Thuringer [[cervelat]], a type of [[Smoking (cooking)|smoked]] semi-dry sausage similar to [[summer sausage]]. It is made from a medium grind of beef, blended with salt, cure ingredients, spices (usually including dry mustard), and a lactic acid starter culture. After stuffing into a fibrous casing, it is smoked and dried, then cooked. [[Hormel Foods Corporation]] and [[Usinger's]], as well as many regional processors and some small butcher shops, produce the sausage in this fashion.{{Citation needed|date=August 2021}}


==Luxembourg==
==Luxembourg==
{{See also|Culture of Luxembourg}}
{{See also|Culture of Luxembourg}}
Prior to Thüringian sausages acquiring '''[[Protected geographical indications in the European Union|PGI]]''' status in the EU, a type of Luxembourgish sausage was locally known as a Thüringer. It is now referred to as "Lëtzebuerger Grillwurscht" ({{lang-lb|grill sausage}}).
Prior to Thuringian sausages being given [[Protected geographical indications in the European Union|protected geographical region]] status in the EU, a type of Luxembourgish sausage was locally known as a Thüringer. It is now referred to as "Lëtzebuerger Grillwurscht" ({{langx|lb|grill sausage}}).{{Citation needed|date=August 2021}}


==See also==
==See also==
Line 59: Line 60:


==References==
==References==
{{reflist}}
{{Reflist}}


{{Sausage |state=autocollapse}}
{{Sausage |state=autocollapse}}
{{Authority control}}


[[Category:German sausages|Thuringer sausage]]
[[Category:German sausages|Thuringer sausage]]
[[Category:German products with protected designation of origin]]
[[Category:German products with protected designation of origin]]
[[Category:Thuringian cuisine|Sausage]]
[[Category:Thuringian cuisine|Sausage]]
[[Category:Fresh sausages]]


[[de:Bratwurst#Thüringer Rostbratwurst]]
[[de:Bratwurst#Thüringer Rostbratwurst]]

Latest revision as of 19:37, 9 November 2024

"Thüringer" redirects here. For the rabbit breed, see Thuringer (rabbit).
Thuringian sausage
Alternative namesThüringer Rostbratwurst
CourseSausage
Place of originThuringia, Germany
Main ingredientsminced meat, salt and pepper, caraway, marjoram, and garlic
Thüringer sausages
Bratwurst Imbiss (fast food stand) in Weimar
Thuringian sausages in Berlin

Thuringian sausage, or Thüringer Bratwurst in German, is a unique sausage from the German state of Thuringia which has protected geographical indication status under European Union law.[1]

History

[edit]

Thuringian sausage has been produced for hundreds of years. The oldest known reference to a Thuringian sausage is located in the Thuringian State Archive in Rudolstadt in a transcript of a bill from an Arnstadt convent from the year 1404. The oldest known recipe dates from 1613 and is kept in the State Archive in Weimar, another is listed in the "Thüringisch-Erfurtische Kochbuch" from 1797 which also mentions a smoked variety.

Production

[edit]

Only finely minced pork, beef, or sometimes veal, is used in production. Most of the meat comes from the upper part from around the shoulder. In addition to salt and pepper, caraway, marjoram, and garlic are used. The specific spice mixtures can vary according to traditional recipes or regional tastes. The ingredients are blended together and filled into a pig or sheep intestine. Thuringian sausages are distinguished from the dozens of unique types of German wursts by the distinctive spices (which includes marjoram) and their low fat content (25% as compared to up to 60% in other sausages).[2]

According to German minced meat law, the Hackfleischverordnung, raw sausages must be sold on the day of their creation or until the closing of a late-night establishment. Previously grilled sausages have a shelf life of 15 days, and sausages immediately frozen after their creation may be stored for six months.[citation needed]

Preparation

[edit]

The preferred preparation method for Thuringian sausage is roasted over charcoal or on a grill rubbed with bacon. The fire should not be so hot that the skin breaks. However, some charring is desired. The sausages are sometimes sprinkled with beer during the grilling process.[citation needed]

Usually, a Thuringian sausage is presented in a cut-open roll and served with mustard.[3]

Thuringian culture

[edit]

For the people of Thuringia, grilled Thuringian sausage is not merely the local cuisine. The grill is at the very core of Thuringian culture. Mostly beer instead of water is used to cool the grill, and the type of grill is a matter of doctrine. Mustard, preferably local, is the traditional condiment. Most commonly used is "Born mustard" from a local food company in Erfurt. In some regions the usage of any relish - even mustard - is a strict taboo. In eastern of Thuringia most commonly used is "Bautz’ner" mustard.

In 2006, the Deutsches Bratwurstmuseum, opened in Holzhausen, part of the Wachsenburggemeinde near Arnstadt, the first museum devoted exclusively to the Thuringian sausage.[4]

In 2016, a kosher version of Thuringian bratwurst made with veal and chicken packed into goat intestines was introduced at the annual Onion Festival in Weimar, which took place between Rosh Hashanah and Yom Kippur. The introduction of the kosher bratwurst sparked some backlash on social media with comments posted that were "full of hate, anti-religious sentiment and National Socialist cliches", according to the Governor of Thuringia.[5]

North America

[edit]

In North America, the term Thuringer refers to Thuringer cervelat, a type of smoked semi-dry sausage similar to summer sausage. It is made from a medium grind of beef, blended with salt, cure ingredients, spices (usually including dry mustard), and a lactic acid starter culture. After stuffing into a fibrous casing, it is smoked and dried, then cooked. Hormel Foods Corporation and Usinger's, as well as many regional processors and some small butcher shops, produce the sausage in this fashion.[citation needed]

Luxembourg

[edit]
See also: Culture of Luxembourg

Prior to Thuringian sausages being given protected geographical region status in the EU, a type of Luxembourgish sausage was locally known as a Thüringer. It is now referred to as "Lëtzebuerger Grillwurscht" (Luxembourgish: grill sausage).[citation needed]

See also

[edit]

References

[edit]
  1. ^ ""Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs". European Union. Retrieved 2024-03-11.
  2. ^ Whtilock, Craig (2007-12-02). "Germans Take Pride in the Wurst". The Washington Post. p. A27. Retrieved 2007-12-02.
  3. ^ Most often Born[citation needed]
  4. ^ "1. Deutsches Bratwurstmuseum" (in German). Freunde der Thüringer Bratwurst e.V. Retrieved 2009-03-19.
  5. ^ "First kosher bratwurst coming to Thuringen". The Times of Israel. Retrieved 2022-09-21.
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