Thüringer Rostbratwurst
According to specifications, the Thuringian sausage is at least 15 to 20 centimetres long, a medium sausage in a tight natural casing (pig’s intestine or sheep gut), raw or boiled, with a rich, spicy flavour and a unit weight of 100 to 150 grams. It is made from coarsely trimmed pig meat, pork cheek without rind, possibly also trimmed veal or beef for the filling. The spice mixes vary according to the passed down recipe or regional characteristics; caraway, marjoram and garlic are used in particular, besides salt and pepper. Even though Thuringia is not just about sausages, it’s also nothing without sausages.
As the most famous regional speciality in Germany (ahead of Black Forest Gateau and Frankfurters), their quality and delicious taste are undisputed. Thuringia is proud of its sausages.
As a result, events like the ROSTKULTUR every year in March on Erfurt’s Domplatz square or the Bratwurstiade every year on 3 October in Holzhausen are now permanent fixtures on Thuringia’s calendar. And last but not least, Thuringia’s national dish even had its own museum built for it, the 1st German sausage museum at the foot of the Wachsenburg.
www.bratwurstmuseum.de