Thuringer or Thuringia Bratwurst Recipe

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Thuringer or Thuringia Bratwurst Recipe

Postby mystress2 » Sat Jul 01, 2006 1:54 am

I need a recipe for Thuringer Bratwurst, (German) light coloured. I have lots of the american type but our favourite has always been the Thuringer Bratwurst, buying them here is horrendously expensive and our neighbours Ranch has range fed pork.
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Re: Thuringer or Thuringia Bratwurst Recipe

Postby pokerpete » Sat Jul 01, 2006 5:08 pm

mystress2 wrote:I need a recipe for Thuringer Bratwurst, (German) light coloured. I have lots of the american type but our favourite has always been the Thuringer Bratwurst, buying them here is horrendously expensive and our neighbours Ranch has range fed pork.


Here goes.
For every 2lb of fat pork, and veal mixture.
3 tsp salt
1 tsp white pepper
1/2 cup of milk
1 tsp nutmeg
1 tsp caraway

Perhaps you could use ginger and marjoram as well, but just experiment until you get the balance you like.
Fill into sheep casings, prick with a fork and poach in beer. Allow to dry, then either grill or fry.
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Postby tristar » Sun Jul 02, 2006 2:17 am

You make them anyway you like Pokerpete, but they are officially registered with the EU to protect their designation of origin:


December 20, 2003
Thuringian sausages recognized
IPKAT reports that three Thuringian sausages have been registered to protect their designation of origin.


Name: Th�ringer Rostbratwurst
4.2. Description: At least 15 to 20 cm long, medium-fine grilled sausage in narrow natural casing(pig�s gut or sheep�s casing), raw or stewed, with highly spiced taste; �
Composition: coarsely trimmed pigmeat, pork cheek without rind, possibly also trimmed veal or beef for the filling, not cured; the spice mixtures vary with the handed-down recipes and regional characteristics; along with salt and pepper, caraway, marjoram and garlic are also used.
The meat is coarsely trimmed, derinded and ground medium-fine. The spices are then added and everything is mixed to a cohesive mass which is filled into natural pig orsheep casings. The sausages are twisted off at a length of some 20 cm and then cooked at 75 �C for one minute per millimetre diameter. The sausage is sold fresh.


Original at http://www.margaret-marks.com/Transblawg/archives/000553.html

Regards,
Richard
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Food for The Body and The Soul
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Postby Meat » Tue Mar 23, 2010 3:12 pm

Question about the poaching -- Should the sausage be poached soon after making, and then refrigerated, or poached only before cooking/eating?
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Postby wheels » Tue Mar 23, 2010 4:12 pm

Generally it's soon after making.

From wikipedia:

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.


HTH

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