Bratwurst

Thüringer Rostbratwurst

Thüringer Style Rostbratwurst

Thüringer Rostbratwurst is a bratwurst built on a 50% lean meat / 50% pork blend, using lean wild game or lean beef. Finish at an internal 160°F (71°C), stuff into 26-28 mm all natural sheep casings, grind at 3/8" then 1/4". Exact amounts scale to any batch weight in the DeepWoodz Smokehouse app for iPhone and Android.

The famous brat from Thuringia is grilled over charcoal, never boiled in beer, and served in a roll that is too short for it on purpose. Caraway and marjoram carry it, with a little garlic and lemon peel to keep it bright. Stuff it in thin sheep casing, twist long links, and give it a few hours in the fridge before it hits the grill so the marjoram settles in. Turn it often over medium coals; the casing should blister, not burst.

• Herby
• Savory
• Classic
• Caraway

Internal temp

160°F (71°C)

Casing size

26-28 mm

Casing

All Natural Sheep Casings

What goes in it

• Kosher Salt
• Marjoram
• Coarse Black Pepper
• White Pepper
• Ground Caraway
• Garlic Powder
• Mace
• Ground Allspice
• Dried Lemon Peel
• Ice Cold Water

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Lean Wild Game · Lean Beef · Pork Butt · Pork Shoulder

Bear or wild hog: take it to 165°F and hold 3 minutes. Freezing, smoking and curing do not reliably kill trichinella — only heat does.

How it's made

1. Grind the meat and pork through a 3/8" plate, then regrind through a 1/4" plate. Keep everything below 34°F.
2. Mix all the dry seasonings together, salt included.
3. Add the dry seasonings and the ice cold water to the meat. Mix until the meat is tacky.
4. Fry a small test patty and taste it. If it tastes flat it is under-salted, not under-spiced.
5. Stuff into 26-28 mm sheep casings and twist into long 7-8" links.
6. Refrigerate for a few hours or overnight to let the marjoram settle in.
7. Grill over medium charcoal, turning often, until the internal temperature reaches 160°F.
8. Serve in a small crusty roll with sharp mustard. The link should hang out both ends of the bun. Thüringer Rostbratwurst is usually made with pork, sometimes with a little beef or veal. Our recipe uses half lean wild game or beef and half pork butt.

Wood

Oak · Apple · Cherry

Before you start

• Venison to fat ratio and blends