Theuringer Bratwurst

Okay - welcome to German word of the day - first of all it is Thüringer Bratwurst not "Theuringer" :cool:

Also - "Brat" means "roast", not ground meat, since ground meat would be Brät.

To make things a bit more complicated - technically it's a "Rostbratwurst", which means traditionally you do it on a charcoal grill, since "Rost" means grille/grate.

 
Do you all prefer natural or synthetic casings? Proper intestines, collagen, cellulose etc? Klaus mentioned and then demanded a specialty sausage that doesn't have a casing. It's called a Wollwurst - wool sausage. I could not find Wollwürste for Klaus. I tried passing off peeled Weisswürste as Wollwürste but that didn't go well.
 
Do you all prefer natural or synthetic casings? Proper intestines, collagen, cellulose etc? Klaus mentioned and then demanded a specialty sausage that doesn't have a casing. It's called a Wollwurst - wool sausage. I could not find Wollwürste for Klaus. I tried passing off peeled Weisswürste as Wollwürste but that didn't go well.
I'm in team natural intestines.
Wollwurst is a totally different beast than Weisswurst.
Wollwurst doesn't come with a casing, but gets boiled to hold the form.
Before you put them in a buttered pan, they get dipped in milk.
Wollwürste are served with gravy.


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And yeah - don't mess with Weisswurst. Especially here down south.
 
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