Thuringer sausage, also known as Thuringian sausage, dates all the way back to the year 1404, a delicious tradition from the German state of Thuringia that is over six hundred years old! The thuringer is a type of bratwurst, a sausage in a natural casing that is made from pork and usually fried or grilled in a pan. Germany, especially, favors the bratwurst; each region housing its own bratwurst that differs in texture, size, and seasonings.
The German thuringer sausage dates so far back that the oldest reference is found on a bill transcript from a 1400s Arnstadlt convent in the Thuringian State Archive in Rudolstadt. There is even a smoked thuringian sausage recipe preserved in the Weimar State Archive that dates back to 1613. Traditionally, the spicy sausage is sold raw, so it is important to check with your butcher or deli. Some butchers add coriander, lemon zest, and nutmeg to the sausage as additional flavors, though the sausage is generally seasoned with pepper, salt, caraway seeds, garlic, and marjoram.
There are more than a few ways to prepare thuringer sausage, though typically it is thrown alongside bacon on the grill or cooked over charcoal. The grill method should be over a wood fire and bacon fat should be used to grease. Charring the meat slightly during the process is desired, however, allowing the skin to break from the heat of the fire is viewed as a rookie mistake. While grilling, it is also customary to sprinkle the sausages with beer. Once cooked the sausage is delivered on a plate in a cut-open roll and accompanied with mustard. Potato salad is another common accompaniment.
Thuringian culture is so strict with thuringian sausage that in certain regions of Germany, like Sonneberg, it is considered taboo to eat it with relish! The culture takes its sausage so seriously that in 2006 the Holzhausen was opened, a museum devoted to the Thuringian sausage.
We have a thuringer salami called the Naughty Constable by the way. Just sayin. So what did you think of this post? What is your favorite?