Main Course

Thuringian Rostbratwurst

Name: Thuringian Rostbratwurst
Prep time: 1 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: german
Ingredients: 900 g pork shoulder cold, cut into 1-inch cubes; 225 g pork belly cold, cut into 1-inch cubes; 120 ml ice water; 18 g salt; 5 g black pepper freshly ground; 2 tsp marjoram dried; 1 tsp caraway seeds ground; 2 clove garlic minced; 150 g hog casing rinsed and soaked; 4 tbsp mustard for serving; 4 pcs crusty bread for serving

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

900 gpork shoulder, cold, cut into 1-inch cubes
225 gpork belly, cold, cut into 1-inch 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

10%Score

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

Storage

Store uncooked sausages in an airtight container in the refrigerator.

Reheating

Reheat cooked sausages on a grill or in a pan over medium heat until warmed through.