Preparing Raw Thüringer Bratwurst

Want to prepare raw Thüringer Bratwurst and wondering how to cook it properly and what to watch out for? This guide shows you everything you need to know for the perfect bratwurst. Whether you grill it raw, pan-fry it, bake it in the oven, or air fry it – here you’ll find all the tips about the Original Thüringer Bratwurst.

Preparing Raw Thüringer Bratwurst – Dry It First

Yes, you read that correctly. Pat the bratwurst dry after thawing or taking it out of the refrigerator. Condensation or any remaining moisture can cause splattering in the pan or bursting in all other preparations. It’s better to remove water with a clean kitchen towel.

To Cut Raw Bratwursts or Not?

Opinions differ here. Those who want to prevent bursting will cut or prick the bratwurst. This can lead to an outcry from lovers of the Original Thüringer Rostbratwurst, as partially opening the casing lets the meat juice escape, causing the sausage to dry out.

Pricking results in less loss if you use a toothpick or roulade needle and don’t create too many holes.

With the right approach, the risk of burst sausages should be small and tearing should not be excessive.

Blanching Raw Bratwursts Before Frying?

Bratwursts are distinguished between raw and blanched variants. The base is the same for both, but the blanched sausage has been pre-cooked.

Some may wonder if raw rostbratwursts need to be blanched – given in boiling water – before frying or grilling. This is neither necessary nor particularly recommended. If you bought specifically raw bratwursts and haven’t yet tried them, you’re in for a taste sensation.

You can grill or fry them directly without additional steps.

Cooking Raw - Here’s How to Do It Right

If you want to prepare raw Thüringer Bratwurst, you have several options. Pan and grill are particularly popular. Cooking in an air fryer is also gaining recognition and has various advantages.

It’s important to initially sear or heat the fresh sausages at high temperatures to brown them. A dark color is desired for the Original Thüringer Bratwurst, but it should not turn black anywhere.

After the initial high heat, reduce the temperature. Patience is now required, as it should cook through and also be cooked inside.

An exception can be the preparation in the air fryer, where an even temperature suffices as well.

Grilling Raw Bratwurst

By the beginning of the grilling season in summer, the proper method for grilling bratwurst should be clear. This is simpler than many expect, as you’ll see.

1. Let the coals burn down until they are only glowing. There should be no more flames.
2. Place bratwursts at least one handbreadth above the coals and brown on both sides.
3. Once the sausages are browned outside, reduce the heat. On the grill, this can be achieved by increasing the distance to the coals. Move the grill grate up or place the sausages to the sides, further away from the embers.
   With this lower but continuing heat, the bratwurst can cook through inside and develop its full flavor.

It is perfectly grilled when it's just not pink in the core but still juicy. It may be worth cutting one of the sausages to test the doneness. If the inside is still noticeably pink, return the test piece to the grill.

Frying Raw Bratwurst Correctly

As with grilling, the approach to frying Thüringer Bratwurst is the same. Use a high temperature initially to achieve the desired browning. Then reduce the heat and let the sausages cook through.

In pans made of thin materials, lowering the stove setting can achieve this. The temperature drops quickly here. In cast iron models, the heat holds significantly longer, requiring more finesse but often allowing the pan to be removed from the stove after a short time.

Frying Bratwurst With a Lid

When letting the sausages cook through in the pan, it’s beneficial to not only reduce the temperature but also cover the pan with a lid. This evenly distributes the heat and prevents drying out.

However, the lid should not stay on too long, or the crispy fried casing will soften.

How Long Do Raw Bratwursts Last?

Raw bratwursts fresh from the butcher will last just one to three days in the refrigerator. Quick handling is therefore essential. Alternatively, you can freeze the sausages, extending the shelf life for several months.

Blanched and vacuum-packed products last significantly longer.

Freezing Raw Bratwurst – What to Note

If you do not plan to prepare raw bratwurst immediately, you can easily freeze it. A few points should be observed.

• As Fresh as Possible: If you cannot prepare the fresh bratwurst shortly after purchase, freeze it as soon as possible. The raw sausage spoils quickly due to its ground form.
• Airtight: An airtight packaging ensures that the bratwursts still taste good after thawing and remain preserved longer. Otherwise, freezer burn, flavor changes, and quicker spoilage occur.
• Best Vacuum-Sealed: If you have a vacuum sealer, this is the best way to package before freezing.

Raw and Blanched Bratwurst – What’s the Difference?

There’s hardly any difference in the preparation of raw and blanched bratwursts. For fresh sausages, ensure they are fully cooked. This may require more time for frying or grilling.

Regarding flavor, many bratwurst enthusiasts swear by the raw meat mix, as it is often more aromatic.

Whether from the pan, grill, pure, or marinated in beer – how you prepare your raw Original Thüringer Rostbratwurst is up to you. Made with high-quality ingredients and following traditional recipes, you can order the best bratwursts directly from Thuringia and have them delivered to your door.

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