Thuringian Rostbratwurst
This recipe guides you through making authentic Thuringian Rostbratwurst from scratch. These flavorful sausages are traditionally grilled and served with mustard and a crusty roll, perfect for a hearty meal.
An original recipe by Forkin
- Total time
- 3 hr 20 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 1,005 kcal
Allergen information: may contain gluten and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 gpork shoulder, cold, cut into 1-inch (2.5 cm) cubes
- 225 gpork belly, cold, cut into 1-inch (2.5 cm) cubes
- 120 mlice water
- 18 gsalt
- 5 gblack pepper, freshly ground
- 2 tspmarjoram, dried
- 1 tspcaraway seeds, ground
- 2 clovegarlic, minced
- 150 ghog casing, rinsed and soaked
accompaniment
- 4 tbspmustard, for serving
- 4 pcscrusty bread, for serving
Equipment
grill · meat grinder · sausage stuffer · tongs · large bowl
The method
Step by step
- 1
Chill the pork shoulder and pork belly cubes thoroughly in the freezer for about 30 minutes until very firm but not frozen solid.
About 30 min
Cook’s note: Keeping the meat very cold is crucial for a good grind and sausage texture.
- 2
Pass the chilled pork shoulder and pork belly through a meat grinder using a coarse plate.
About 5 min
Cook’s note: Ensure your grinder parts are also chilled to prevent smearing the fat.
- 3
In a large bowl, combine the ground meat with the ice water, salt, black pepper, marjoram, ground caraway seeds, and minced garlic.
About 2 min
- 4
Mix vigorously by hand for 5-7 minutes until the mixture becomes very sticky and cohesive.
About 7 min
Cook’s note: This develops the protein and helps bind the sausage.
- 5
Attach the rinsed hog casing to your sausage stuffer.
About 2 min
- 6
Carefully stuff the sausage mixture into the casing, ensuring no air pockets are trapped.
About 10 min
Cook’s note: Don't overstuff, as the sausages can burst during cooking.
- 7
Twist the stuffed casing at regular intervals (about 6-8 inches) to form individual sausages.
About 3 min
Cook’s note: You can tie off the ends with kitchen twine if needed.
- 8
Refrigerate the fresh sausages for at least 2 hours, or preferably overnight, to allow the flavors to meld.
About 2 hr
Cook’s note: This resting period significantly improves the texture and flavor.
- 9
Preheat your grill to medium heat.
About 10 min
- 10
Grill the sausages for 15-20 minutes, turning occasionally, until they are golden brown and cooked through.
About 20 min
Cook’s note: The internal temperature should reach 71°C (160°F).
- 11
Serve the grilled Thuringian Rostbratwurst hot with mustard and crusty bread.
Per serving
Nutrition
- Calories
- 1,005.2kcal
- Protein
- 54.3g
- Carbs
- 34.8g
- Fat
- 72.7g
- Fibre
- 3.2g
- Sugar
- 2.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store uncooked sausages in an airtight container in the refrigerator.
Reheat cooked sausages on a grill or in a pan over medium heat until warmed through.
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