{"id":485,"date":"2020-10-29T14:56:22","date_gmt":"2020-10-29T13:56:22","guid":{"rendered":"http:\/\/wurstcircle.com\/?p=485"},"modified":"2020-12-09T19:31:28","modified_gmt":"2020-12-09T18:31:28","slug":"thuringer-sausage","status":"publish","type":"post","link":"https:\/\/wurstcircle.com\/recipes\/thuringer-sausage\/","title":{"rendered":"Thuringer Sausage &#8211; A Delicious Regional German Classic"},"content":{"rendered":"\n<p>You want a regional specialty from Thuringia? Then I have just the right thing for you today!<\/p>\n\n\n\n<p>I&#8217;ll show you how you can make a \u201cTh\u00fcringer Bratwurst\u201d -&gt; German for \u201cThuringer Sausage\u201d&nbsp; yourself. Delicious!<\/p>\n\n\n\n<p>You will find a complete list of ingredients, materials and a simple recipe that you can copy immediately.<\/p>\n\n\n\n<p>Th\u00fcringer Bratwurst is easy and quick to make. So perfect for beginners. The preparation takes about 45 minutes.&nbsp;<\/p>\n\n\n\n<p>But enough talking now. You can watch the complete instructions either via video or read them here. I wish you a lot of fun and good luck!<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\"  id=\"_ytid_36836\"  width=\"800\" height=\"450\"  data-origwidth=\"800\" data-origheight=\"450\" src=\"https:\/\/www.youtube.com\/embed\/fSO_CGbnC9s?enablejsapi=1&#038;autoplay=0&#038;cc_load_policy=0&#038;cc_lang_pref=&#038;iv_load_policy=1&#038;loop=0&#038;modestbranding=0&#038;rel=1&#038;fs=1&#038;playsinline=0&#038;autohide=2&#038;theme=dark&#038;color=red&#038;controls=1&#038;\" class=\"__youtube_prefs__  epyt-is-override  no-lazyload\" title=\"YouTube player\"  allow=\"fullscreen; accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe>\n<\/div><\/figure>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_63 counter-hierarchy ez-toc-counter ez-toc-white ez-toc-container-direction\">\n<p class=\"ez-toc-title\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-66309debf0448\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-66309debf0448\"  aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/wurstcircle.com\/recipes\/thuringer-sausage\/#Thuringer_Sausage_%E2%80%93_What_do_you_need_to_make_it\" title=\"Thuringer Sausage \u2013 What do you need to make it?\">Thuringer Sausage \u2013 What do you need to make it?<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/wurstcircle.com\/recipes\/thuringer-sausage\/#Ingredients_for_your_thuringian_sausage\" title=\" Ingredients for your thuringian sausage\"> Ingredients for your thuringian sausage<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/wurstcircle.com\/recipes\/thuringer-sausage\/#The_equipment_to_make_Thuringer_sausage\" title=\" The equipment to make Thuringer sausage\"> The equipment to make Thuringer sausage<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/wurstcircle.com\/recipes\/thuringer-sausage\/#Make_Thuringer_Sausage_%E2%80%93_Step-By-Step_Instructions\" title=\" Make Thuringer Sausage &#8211; Step-By-Step Instructions\"> Make Thuringer Sausage &#8211; Step-By-Step Instructions<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/wurstcircle.com\/recipes\/thuringer-sausage\/#How_long_is_the_shelf_life_of_the_thuringer_sausage\" title=\" How long is the shelf life of the thuringer sausage?\"> How long is the shelf life of the thuringer sausage?<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/wurstcircle.com\/recipes\/thuringer-sausage\/#Making_thuringer_sausage_without_a_meat_grinder_%E2%80%93_Is_this_possible\" title=\" Making thuringer sausage without a meat grinder &#8211; Is this possible?\"> Making thuringer sausage without a meat grinder &#8211; Is this possible?<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/wurstcircle.com\/recipes\/thuringer-sausage\/#3_additional_Thuringer_Sausage_recipes\" title=\" 3 additional Thuringer Sausage recipes\"> 3 additional Thuringer Sausage recipes<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/wurstcircle.com\/recipes\/thuringer-sausage\/#Thuringer_Bratwurst_%E2%80%93_Otto_Valten_Stadtilm\" title=\" Th\u00fcringer Bratwurst &#8211; Otto Valten (Stadtilm)\"> Th\u00fcringer Bratwurst &#8211; Otto Valten (Stadtilm)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/wurstcircle.com\/recipes\/thuringer-sausage\/#Thuringer_Bratwurst_%E2%80%93_Herbert_Tatzel_Arnstadt\" title=\" Th\u00fcringer Bratwurst &#8211; Herbert Tatzel (Arnstadt)\"> Th\u00fcringer Bratwurst &#8211; Herbert Tatzel (Arnstadt)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/wurstcircle.com\/recipes\/thuringer-sausage\/#Thuringer_Rostbratwurst_%E2%80%93_Opa_Jochen\" title=\" Th\u00fcringer Rostbratwurst &#8211; Opa Jochen\"> Th\u00fcringer Rostbratwurst &#8211; Opa Jochen<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Thuringer_Sausage_%E2%80%93_What_do_you_need_to_make_it\"><\/span><strong>Thuringer Sausage \u2013 What do you need to make it?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Important:<\/strong> Th\u00fcringer Rostbratwurst is a regional Thuringian specialty and protected by EU regulation.<\/p>\n\n\n\n<p><a href=\"https:\/\/eur-lex.europa.eu\/LexUriServ\/LexUriServ.do?uri=OJ:C:2002:114:0014:0015:EN:PDF\" rel=\"nofollow noopener\" target=\"_blank\">According to this regulation<\/a>, it is at least 15 cm long, medium-fine and in a narrow natural casing <em>(pork or sheep gut)<\/em>, raw (<em>for immediate consumption)<\/em> or scalded and has a hearty, savory taste.<\/p>\n\n\n\n<p>The ingredients are described as follows: coarsely defatted pork, pork cheeks without rind, possibly stretched veal or beef for the sausage meat, not reddened; the<strong> spice mixtures vary according to the handed-down recipe or regional characteristics<\/strong>; in addition to <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"salt\" href=\"https:\/\/wurstcircle.com\/recommends\/salt\/\" data-shortcode=\"true\">salt<\/a> and pepper, <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"caraway\" href=\"https:\/\/wurstcircle.com\/recommends\/caraway\/\" data-shortcode=\"true\">caraway<\/a>, <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"marjoram\" href=\"https:\/\/wurstcircle.com\/recommends\/marjoram\/\" data-shortcode=\"true\">marjoram<\/a> and garlic are used in particular.<\/p>\n\n\n\n<p>Because<strong> there are so many different recipes<\/strong>, I have added 3 more recipes at the end of the article.<\/p>\n\n\n\n<p>But now to my recipe&#8230;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ingredients_for_your_thuringian_sausage\"><\/span><br><strong>Ingredients for your thuringian sausage<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-all-ingredients-1024x576.jpg\" alt=\"thuringian sausage -all ingredients\" class=\"wp-image-497\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-all-ingredients-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-all-ingredients-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-all-ingredients-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-all-ingredients.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><strong>Meat<\/strong> <em>(1000 g)<\/em><strong>:<\/strong><\/p>\n\n\n\n<ul><li>50 % pork belly <em>(500 g)<\/em><\/li><li>30 % pork shoulder <em>(300 g)&nbsp;<\/em><\/li><li>20 % pork backfat <em>(200 g)&nbsp;<\/em><\/li><\/ul>\n\n\n\n<p>Also, an additional 15 -20 % crushed ice <em>(150 &#8211; 200 g)&nbsp;<\/em><\/p>\n\n\n\n<p><strong>Spices per 1000 g of meat:<\/strong><\/p>\n\n\n\n<ul><li>20 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"salt\" href=\"https:\/\/wurstcircle.com\/recommends\/salt\/\" data-shortcode=\"true\">salt<\/a><\/li><li>4 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"caraway\" href=\"https:\/\/wurstcircle.com\/recommends\/caraway\/\" data-shortcode=\"true\">caraway<\/a><\/li><li>3 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"marjoram\" href=\"https:\/\/wurstcircle.com\/recommends\/marjoram\/\" data-shortcode=\"true\">marjoram<\/a><\/li><li>3 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Cutter Phosphates\" href=\"https:\/\/wurstcircle.com\/recommends\/cutter-phosphates\/\" data-shortcode=\"true\">Cutter Phosphate<\/a> <em>(e.g. BRIFISOL 414, PhosThis!, Ames Phos)<\/em><\/li><li>3 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"black pepper\" href=\"https:\/\/wurstcircle.com\/recommends\/black-pepper\/\" data-shortcode=\"true\">black pepper<\/a><\/li><li>2 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"mace\" href=\"https:\/\/wurstcircle.com\/recommends\/mace\/\" data-shortcode=\"true\">mace<\/a><\/li><li>1 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"paprika\" href=\"https:\/\/wurstcircle.com\/recommends\/paprika\/\" data-shortcode=\"true\">paprika<\/a><\/li><li>1 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"allspice\" href=\"https:\/\/wurstcircle.com\/recommends\/allspice\/\" data-shortcode=\"true\">allspice<\/a><\/li><li>1 g lemon zest<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_equipment_to_make_Thuringer_sausage\"><\/span><br><strong>The equipment to make Thuringer sausage<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong><a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Meat Grinder\" href=\"https:\/\/wurstcircle.com\/recommends\/meat-grinder\/\" data-shortcode=\"true\">Meat Grinder<\/a><\/strong><\/p>\n\n\n\n<p>You need a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Meat Grinder\" href=\"https:\/\/wurstcircle.com\/recommends\/meat-grinder\/\" data-shortcode=\"true\">meat grinder<\/a> to &#8220;grind&#8221; the meat. The grinder chops the meat into small chunks which then can then be mixed.<\/p>\n\n\n\n<p><strong><a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Spice Grinder\" href=\"https:\/\/wurstcircle.com\/recommends\/spice-grinder\/\" data-shortcode=\"true\">Spice Grinder<\/a>:&nbsp;<\/strong><\/p>\n\n\n\n<p>If you want to grind your spices The spice mill grinds the spices while the mortar crushes or grinds the spices.&nbsp;<\/p>\n\n\n\n<p><strong><a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"food processor\" href=\"https:\/\/wurstcircle.com\/recommends\/food-processor\/\" data-shortcode=\"true\">Food Processor<\/a> \/ Thermomix \/ Sausage Cutter<\/strong><\/p>\n\n\n\n<p>The texture of this sausage is very fine. Therefore, you need a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"food processor\" href=\"https:\/\/wurstcircle.com\/recommends\/food-processor\/\" data-shortcode=\"true\">food processor<\/a> or dedicated machine to cut the meat mixture as fine as possible.<\/p>\n\n\n\n<p><strong><a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Sausage stuffer\" href=\"https:\/\/wurstcircle.com\/recommends\/sausage-stuffer\/\" data-shortcode=\"true\">Sausage stuffer<\/a><\/strong><\/p>\n\n\n\n<p>You need a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Sausage stuffer\" href=\"https:\/\/wurstcircle.com\/recommends\/sausage-stuffer\/\" data-shortcode=\"true\">sausage stuffer<\/a> to get your meat mass into the casing. If you are starting out you can also add an attachment to your grinder or use a modified plastic bottle or funnel.<\/p>\n\n\n\n<p><strong>Sausage casings<\/strong><\/p>\n\n\n\n<p>Thuringer Sausage is traditionally filled into natural casings.<\/p>\n\n\n\n<p>I recommend <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"pork casings caliber 28\/30\" href=\"https:\/\/wurstcircle.com\/recommends\/pork-casings-caliber-28-30\/\" data-shortcode=\"true\">hog casings caliber 28 \/ 30<\/a>. If you like to make thinner sausages, <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"sheep casings caliber 20\/22\" href=\"https:\/\/wurstcircle.com\/recommends\/sheep-casings-caliber-20-22\/\" data-shortcode=\"true\">sheep casings caliber 20\/22<\/a> are very good.<\/p>\n\n\n\n<p>If you would like to <strong>prepare the sausages without casing<\/strong>: You can just form the mass into patties and fry them out without a casing or preserve them in a jar.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Make_Thuringer_Sausage_%E2%80%93_Step-By-Step_Instructions\"><\/span><br><strong>Make Thuringer Sausage &#8211; Step-By-Step Instructions<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>1. <strong>Cut the pork shoulder, belly and backfat into strips<\/strong> which can fit into your grinder.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-cut-1024x576.jpg\" alt=\"thuringian sausage -cut\" class=\"wp-image-499\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-cut-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-cut-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-cut-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-cut.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>2. <strong>Grind the spices and <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"salt\" href=\"https:\/\/wurstcircle.com\/recommends\/salt\/\" data-shortcode=\"true\">salt<\/a><\/strong> with a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Spice Grinder\" href=\"https:\/\/wurstcircle.com\/recommends\/spice-grinder\/\" data-shortcode=\"true\">spice grinder<\/a>. This will yield a super fine mixture which will distribute evenly across the meat.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-spices-1-1024x576.jpg\" alt=\"thuringian sausage -spices 1\" class=\"wp-image-505\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-spices-1-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-spices-1-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-spices-1-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-spices-1.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>3. <strong>Add the spices to the meat and mix the ingredients. <\/strong>Put the meat and the movable parts of your grinder into the freezer for 1 &#8211; 2 hours. This will help with the grinding process and the meat temperature.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-spices-1024x576.jpg\" alt=\"thuringian sausage -spices\" class=\"wp-image-506\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-spices-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-spices-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-spices-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-spices.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>4. Now it\u2019s time to <strong>grind the meat<\/strong>. Grind the meat through the finest perforated disc <em>(2mm)<\/em>. You can grind it twice. The next step will be easier this way.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-grind-1024x576.jpg\" alt=\"thuringian sausage -grind\" class=\"wp-image-501\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-grind-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-grind-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-grind-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-grind.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>5. Now<strong> add the minced meat together with the salt and the curing aid to the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"food processor\" href=\"https:\/\/wurstcircle.com\/recommends\/food-processor\/\" data-shortcode=\"true\">food processor<\/a><\/strong>. Now mix the ingredients until they form a fine cohesive mass.&nbsp;<\/p>\n\n\n\n<p><strong>Gradually add the crushed ice<\/strong> as you process it. The temperature should be below 12 \u00b0C <em>(53,6 \u00b0F) <\/em>at all times.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-food-processor-1024x576.jpg\" alt=\"thuringian sausage -food processor\" class=\"wp-image-500\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-food-processor-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-food-processor-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-food-processor-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-food-processor.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>6. <strong>Put the casing onto the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Sausage stuffer\" href=\"https:\/\/wurstcircle.com\/recommends\/sausage-stuffer\/\" data-shortcode=\"true\">sausage stuffer<\/a>.<\/strong> Typically, you need to put the casings into a lukewarm water 30 min before you use them. This will ensure that they can be put onto the stuffer.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-casing-1024x576.jpg\" alt=\"thuringian sausage -casing\" class=\"wp-image-498\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-casing-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-casing-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-casing-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-casing.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>7. <strong>Fill the meat into the casing.<\/strong> Hold the casing tightly on the filling spout and let it slowly fill up more and more. This part needs some practice. Do not worry if it does not work 100%.&nbsp;<\/p>\n\n\n\n<p><strong>Important:<\/strong> Do not fill the casing too full, otherwise it will burst later when roasting.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-fill-1024x576.jpg\" alt=\"thuringian sausage - fill\" class=\"wp-image-496\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-fill-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-fill-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-fill-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-fill.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>8. Now it&#8217;s <strong>time to link the sausages<\/strong>. You can decide for yourself how big your Thuringer should be. Put the sausage between your thumb and forefinger. Rotate the sausage away from you then move to the next link and rotate it toward you.<\/p>\n\n\n\n<p>As with the filling process you will need some practice to get it perfect.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-link-the-sausages-1024x576.jpg\" alt=\"thuringian sausage -link the sausages\" class=\"wp-image-502\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-link-the-sausages-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-link-the-sausages-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-link-the-sausages-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-link-the-sausages.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>9. <strong>Your thuringer sausage is now ready<\/strong>. Fry it up and enjoy.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-ready-1024x576.jpg\" alt=\"thuringian sausage -ready\" class=\"wp-image-504\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-ready-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-ready-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-ready-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/10\/thuringian-sausage-ready.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_long_is_the_shelf_life_of_the_thuringer_sausage\"><\/span><br><strong>How long is the shelf life of the thuringer sausage?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Depending on how you handle it after production, the thuringer sausage has a different shelf life.<\/p>\n\n\n\n<p>Raw, it can be kept in the refrigerator for about 1-2 days.<\/p>\n\n\n\n<p>If you poach it directly after production at 75 \u00b0C <em>(167 \u00b0F)<\/em> for 25 minutes, it will keep for about a week in the refrigerator in an airtight package.<\/p>\n\n\n\n<p>Alternatively, you can also freeze it raw or poached and it will keep for up to 6 months without losing any of its taste.<\/p>\n\n\n\n<p>I usually eat the sausages directly or freeze them raw.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Making_thuringer_sausage_without_a_meat_grinder_%E2%80%93_Is_this_possible\"><\/span><br><strong>Making thuringer sausage without a meat grinder &#8211; Is this possible?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>You would like to make your own thuringer sausage, but don&#8217;t have a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Meat Grinder\" href=\"https:\/\/wurstcircle.com\/recommends\/meat-grinder\/\" data-shortcode=\"true\">meat grinder<\/a> at home and don&#8217;t want to buy one?<\/p>\n\n\n\n<p>The simplest way&#8230;&nbsp;<\/p>\n\n\n\n<p>Just ask your trusted butcher if he can grind the pieces of meat for you.<\/p>\n\n\n\n<p>Afterwards you have a finished basic mass and can add the spices and fill them in casings or preserve in jars.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"3_additional_Thuringer_Sausage_recipes\"><\/span><br>3 additional Thuringer Sausage recipes<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>There is not THE ONE Thuringia and therefore I have added some more recipes here.&nbsp;<\/p>\n\n\n\n<p>The respective origins are also linked but are in German.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Thuringer_Bratwurst_%E2%80%93_Otto_Valten_Stadtilm\"><\/span><br>Th\u00fcringer Bratwurst &#8211; <a href=\"https:\/\/www.bratwurstmuseum.de\/rezepte.html\" rel=\"nofollow noopener\" target=\"_blank\">Otto Valten <em>(Stadtilm)<\/em><\/a><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Meat per kg:<\/strong><\/p>\n\n\n\n<ul><li>30 % veal<\/li><li>20 % lean pork<\/li><li>10 % pork backfat<\/li><li>10 % pork cheek<\/li><li>10 % pork belly<\/li><\/ul>\n\n\n\n<p>In addition, 0.6 &#8211; 1 egg and 100 ml milk per kg<\/p>\n\n\n\n<p><strong>Spices per kg meat:<\/strong><\/p>\n\n\n\n<ul><li>20 g salt<\/li><li>3 g pepper<\/li><li>1 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"caraway\" href=\"https:\/\/wurstcircle.com\/recommends\/caraway\/\" data-shortcode=\"true\">caraway<\/a><\/li><li>0.8 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"nutmeg\" href=\"https:\/\/wurstcircle.com\/recommends\/nutmeg\/\" data-shortcode=\"true\">nutmeg<\/a><\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Thuringer_Bratwurst_%E2%80%93_Herbert_Tatzel_Arnstadt\"><\/span><br>Th\u00fcringer Bratwurst &#8211; <a href=\"https:\/\/www.bratwurstmuseum.de\/rezepte.html\" rel=\"nofollow noopener\" target=\"_blank\">Herbert Tatzel <em>(Arnstadt)<\/em><\/a><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Meat per kg:<\/strong><\/p>\n\n\n\n<ul><li>50 % pork belly<\/li><li>50 % pork shoulder<\/li><\/ul>\n\n\n\n<p>Additional 2 eggs per kg and 100 ml milk. Breadcrumbs as required<\/p>\n\n\n\n<p><strong>Spices per kg meat:<\/strong><\/p>\n\n\n\n<ul><li>18 g salt<\/li><li>2.5 g pepper<\/li><li>1 pinch of caraway<\/li><li>1 pinch <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"nutmeg\" href=\"https:\/\/wurstcircle.com\/recommends\/nutmeg\/\" data-shortcode=\"true\">nutmeg<\/a><\/li><li>1\/4 clove garlic<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Thuringer_Rostbratwurst_%E2%80%93_Opa_Jochen\"><\/span><br>Th\u00fcringer Rostbratwurst &#8211; <a href=\"https:\/\/www.youtube.com\/watch?v=jvwCqZadh94\" rel=\"nofollow noopener\" target=\"_blank\">Opa Jochen<\/a><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Meat per kg:<\/strong><\/p>\n\n\n\n<ul><li>35% pork shoulder<\/li><li>15% back fat<\/li><li>50% pork belly<\/li><\/ul>\n\n\n\n<p>Additional 14% crushed ice \/ ice water<\/p>\n\n\n\n<p><strong>Spices per kg meat:<\/strong><\/p>\n\n\n\n<ul><li>18g salt<\/li><li>4g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"white pepper\" href=\"https:\/\/wurstcircle.com\/recommends\/white-pepper\/\" data-shortcode=\"true\">white pepper<\/a><\/li><li>1g ground caraway<\/li><li>3g caraway seeds crushed<\/li><li>2g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"nutmeg\" href=\"https:\/\/wurstcircle.com\/recommends\/nutmeg\/\" data-shortcode=\"true\">nutmeg<\/a><\/li><li>4g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Cutter Phosphates\" href=\"https:\/\/wurstcircle.com\/recommends\/cutter-phosphates\/\" data-shortcode=\"true\">cutter phosphate<\/a><\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>You want a regional specialty from Thuringia? Then I have just the right thing for you today! I&#8217;ll show you how you can make a \u201cTh\u00fcringer Bratwurst\u201d -&gt; German for \u201cThuringer Sausage\u201d&nbsp; yourself. Delicious! You will find a complete list of ingredients, materials and a simple recipe that you can copy immediately. Th\u00fcringer Bratwurst is [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":504,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[10],"_links":{"self":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/485"}],"collection":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/comments?post=485"}],"version-history":[{"count":0,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/485\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/media\/504"}],"wp:attachment":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/media?parent=485"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/categories?post=485"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/tags?post=485"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}