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Thuringian sausage

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Wikipedia.png This page uses content from Wikipedia. The original article was at Thuringian sausage. The list of authors can be seen in the page history. As with Sausage Wiki, the text of Wikipedia is available under the Creative Commons Attribution-Share Alike License 3.0 (Unported) (CC-BY-SA).

Thuringian sausage, or in German Thüringer Rostbratwurst, is a unique sausage from the German state of Thuringia which has PGI status under EU law.

HistoryEdit

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.

ProductionEdit

Only finely minced pork, beef, or sometimes veal, is used in production. 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 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)[1].

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 6 months.

PreparationEdit

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 charring is desired.

Usually, a Thuringian sausage is presented in a cut-open roll and brushed with mustard[2].

Thuringian CultureEdit

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. Mostly used is "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. But usually the sausage can also be served with ketchup, too.

In 2006, the Deutsche Bratwurstmuseum, opened in Holzhausen, part of the Wachsenburggemeinde near Arnstadt, the first museum devoted exclusively to the Thuringian sausage.[3]

North AmericaEdit

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, as well as many regional processors and some small butcher shops, produce the sausage in this fashion.

See alsoEdit

ReferencesEdit

  1. Whtilock, Craig (2007-12-02). "Germans Take Pride in the Wurst". The Washington Post. p. A27. http://www.washingtonpost.com/wp-dyn/content/article/2007/12/01/AR2007120101513.html. Retrieved 2007-12-02. 
  2. "most often Born Mustard". http://en.wikipedia.org/wiki/Born_Feinkost. 
  3. "1. Deutsches Bratwurstmuseum" (in German). Freunde der Thüringer Bratwurst e.V. http://www.bratwurstmuseum.net. Retrieved 2009-03-19. 

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