🌭 Thüringer Rostbratwurst

Thüringer Rostbratwurst (Thuringian bratwurst, Thüringer Bratwurst) is a pork grilling sausage with a PGI name, made only in the German federal state of Thuringia. It is long and slim: 15 to 20 cm and 100–150 g in a narrow natural casing. It is sold raw or scalded and always finishes on the grill.

In 2023 Germany's consumer advice centre looked at a sausage sold as “Rostbratwurst nach Thüringer Art” and objected: the protection covers wording such as “Art” (style) or “Typ” (type) too, so a sausage made outside Thuringia cannot borrow the name that way.

The base is pork from the pig, and the seasoning changes with the district. Salt and pepper are everywhere; then marjoram, caraway or garlic. Caraway, says the state's tourism agency, is typical north of the Rennsteig ridge. The texture is medium-fine.

Nothing is aged. The sausage is either left raw or pre-cooked by scalding, then grilled directly; as a fresh product it does not belong with dry-cured sausages.

The EU registered the name on 18 December 2003, together with Thuringian liver sausage and blood sausage; the specification was amended in 2012 and the name is still protected. On 30 May 2014, 122 companies were making it, and compliance is checked by the Thuringian state office for agriculture.

Unlike a smoked frankfurter that you just reheat, this is a fresh sausage that cooks on the grill. Nürnberger Rostbratwürste, its Bavarian neighbour, are roughly half its length or less, in sheep casing and always with marjoram.

Check the label for “Thüringer Rostbratwurst” next to the EU's PGI symbol (marked g.g.A. on German packs). Any “Thuringian-style” claim on a sausage made elsewhere is a warning sign.

Why this matters to you: each sausage carrying that logo was made in Thuringia under state checks, rather than merely given a famous name. For the wider family, see Cured meats & charcuterie.