What kind of sausage is Thuringer?

In North America, the term Thuringer refers to Thuringer cervelat, a type of smoked semi-dry sausage similar to summer sausage. It is made from a medium grind of beef, blended with salt, cure ingredients, spices (usually including dry mustard), and a lactic acid starter culture.

What is the difference between Thuringer and summer sausage?

I completely understand, as Thuringer sausage is basically summer sausage’s cousin and looks quite similar. The biggest difference between the two is that Thuringer should be cooked on a grill and enjoyed immediately, while summer sausage can be served either warm or cold.

What does Thuringer taste like?

THURINGER CERVELAT is a popular semi-dry sausage made of beef and ham or pork fat; distinctive tangy flavor; mildly spiced.

What is knockwurst sausage made of?

Knockwurst (Knackwurst) These fat smoked sausages are generally made of pork and veal and are distinguished by a strong garlic flavor.

What kind of meat is Thuringer?

Made with lean cuts of beef and pork, seasoned with old world spices and slow smoked for 12 hours over a hickory fire. A true European sausage that’s been produced for centuries in Germany. This is a classic North American version.

What is a knackwurst sausage?

Knockwurst, or knackwurst, is a thick sausage that originated in the Holstein (northern) region of Germany. Knockwurst contains ground pork, veal, occasionally beef, and garlic. When cooked, knockwurst becomes very crisp, plump, and juicy.

Why sausage is bad for you?

Sausages have never been known as the healthiest food. But what makes them so dangerous? The things that are causing all the fuss are chemicals called nitrites and nitrates, which once in the body can be converted into cancer-causing compounds.

What is the difference between breakfast sausage and regular sausage?

Sausage patties are made up of ground sausage formed into a patty shape, hence the name. The ground sausage is pressed into thin, rounded discs and has no external casing. Breakfast sausage is ground and usually heavily seasoned with a blend of spices that includes some mixture of sage, thyme, salt, and pepper.

How do you eat Thuringer?

Serve on a cut open roll (Brötchen) and top with mustard. It goes well with a potato salad. The Thüringer Rostbratwurst is a 600 year tradition in Thüringen.

What is in bratwurst?

BRATWURST is a German sausage. Brats are made from pork, veal and sometimes beef. They have a smooth texture, a pale color, a mild flavor and can be seasoned with any combination of salt, white pepper, nutmeg, lemon peel, marjoram, caraway, and garlic.

What does knacker sausage mean?

Knacker is a small diameter cooked in water sausage. The special, natural casing allow for that juicy “crack” when you bite into it. “Knack” is German for “crack”, the sound that is produced when something breaks.

What’s the difference between knockwurst and sausage?

Bratwurst is made out of both finely minced pork and beef and wrapped up in a sausage casing. Knockwurst sausage is made out of mainly pork, veal, and flavored with garlic, unlike bratwurst. The color of knockwurst also tends to be a more reddish or orange tint, rather than the pinkish color that bratwurst displays.

What kind of sausage is used in Thuringer sausage?

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 spice mixtures vary according to the handed-down recipe or regional characteristics; in addition to salt and pepper, caraway, marjoram and garlic are used in particular.

What’s the best way to make Thuringia sausage?

Try Amazon Grind in pepper, caraway coriander dried marjoram and nutmeg. Add lemon and eggs. Mix ingredients together, making sure to spread the spices as evenly as possible. Chargrill until done, at least 5 to 8 minutes each side. Also can be pan fried, but chargrilling taste the best

Where can I find Thuringer Rostbratwurst meat and sausages?

Today almost all Thuringian meat and sausage producers carry Thüringer Rostbratwurst in their range; it can be obtained anywhere in Thuringia Thüringer Rostbratwurst carries PGI 2003 classification. Grind veal with 1/8” plate. Grind again or emulsify in food processor adding a little milk or water.

How to make Thuringer sausage in a Bradley Smoker?

Dissolve Fermento in just enough water, 1/4 to 1/2 cup (60 to 125 ml) to make a thin paste. Add to meat, along with other ingredients, including fat, and mix thoroughly by hand.