Thuringian sausage

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

History
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 in a transcript of a bill from an  convent from the year 1404. The oldest known recipe dates from 1613 and is kept in the State Archive in, another is listed in the "Thüringisch-Erfurtische Kochbuch" from 1797 which also mentions a smoked variety.

Production
Only finely minced, , or sometimes , is used in production. In addition to and, , , and  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. Thuringian sausages are distinguished from the dozens of unique types of German wursts by the distinctive spices (which includes ) and their low fat content (25% as compared to up to 60% in other sausages).

According to 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
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 is desired.

Usually, a Thuringian sausage is presented in a cut-open and brushed with.

Thuringian Culture
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. Mostly used is "" from a local food company in. 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, too.

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

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