Brats
The German information service ("The Week in Germany," Germany.info) has recently provided an up-date on the study of Bratwurst. Here is a portion of the most recent newsletter:
A Favorite of Martin Luther and Goethe
The Thüringer Bratwurst is served hot off the grill in a bread roll with mustard.
The Thüringer Rostbratwurst, or Thuringian grilled sausage, hails from the Free State of Thuringia. Although mentioned in records as early as 1404, the first known recipe dates back to the early 17th century. Made from finely ground lean pork and sometimes also veal or beef, the Thüringer Rostbratwurst is distinguished by its unique spice mixture, which varies from region to region and may include marjoram, caraway, garlic, and sometimes a bit of lemon peel or another spice such as nutmeg, allspice or cardamom. Its fat content may not exceed 25 percent, which is lower than other sausages, and it is usually 6 to 7 inches long.
The Thurigian Bratwurst Purity Law, which may be Germany’s oldest food regulation, dates from 1432. This Middle Age consumer protection law stated that only the purest, unspoiled meat may be used for making bratwurst. It was enforced with a fine equivalent to a day’s wages.
This sausage was designed to be grilled over a wood fire, where it may be basted with beer to help it cook and brown evenly. It is traditionally served with mustard on a small crusty roll.
Modern-day fans of the Thuringian bratwurst are in good company, as both Martin Luther and Goethe have sung this sausage’s praises. A fest is dedicated to the Thurigian sausage in Erfurt every spring, and there is a museum devoted to the bratwurst with a special focus on the Thuringian version in the city of Holzhausen, which was opened in 2006 by the Friends of the Thüringer Bratwurst.
A Favorite of Martin Luther and Goethe
The Thüringer Bratwurst is served hot off the grill in a bread roll with mustard.
The Thüringer Rostbratwurst, or Thuringian grilled sausage, hails from the Free State of Thuringia. Although mentioned in records as early as 1404, the first known recipe dates back to the early 17th century. Made from finely ground lean pork and sometimes also veal or beef, the Thüringer Rostbratwurst is distinguished by its unique spice mixture, which varies from region to region and may include marjoram, caraway, garlic, and sometimes a bit of lemon peel or another spice such as nutmeg, allspice or cardamom. Its fat content may not exceed 25 percent, which is lower than other sausages, and it is usually 6 to 7 inches long.
The Thurigian Bratwurst Purity Law, which may be Germany’s oldest food regulation, dates from 1432. This Middle Age consumer protection law stated that only the purest, unspoiled meat may be used for making bratwurst. It was enforced with a fine equivalent to a day’s wages.
This sausage was designed to be grilled over a wood fire, where it may be basted with beer to help it cook and brown evenly. It is traditionally served with mustard on a small crusty roll.
Modern-day fans of the Thuringian bratwurst are in good company, as both Martin Luther and Goethe have sung this sausage’s praises. A fest is dedicated to the Thurigian sausage in Erfurt every spring, and there is a museum devoted to the bratwurst with a special focus on the Thuringian version in the city of Holzhausen, which was opened in 2006 by the Friends of the Thüringer Bratwurst.
posted by Papa, aka Don at 7:54 PM
2 Comments:
Ah, the grilling of brats, a summer time favorite. DC has its own "unique" sausage. The half-smoke, which is a somewhat spicy half beer/half pork mixture. It is made famous by Ben's Chili Bowl.
Sounds delicious, definitely something to try!
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