Cooking Thuringian Sausage

Coarse or fine, raw or boiled. Thuringian sausage comes in a few different variations. It is delicious in any case. Not without reason did the EU declare it a regional specialty in 2003. Since then, only sausages produced in the region using traditional recipes, with a spicy flavor profile in a tight natural casing, and at least 15 centimeters long are allowed to bear this name. Whether they are offered raw or boiled is up to the manufacturer. But what makes this difference? And can you also boil your own Thuringian sausage?

Important Distinction: Boiled Or Raw Thuringian Sausage

A boiled Thuringian sausage is heated in hot water to approximately 80 degrees right after production, a process known as blanching. This has its advantages. For one, the protein in the sausage mixture coagulates. This binds the sausage mass and makes it firmer. Simultaneously, the blanching process acts as a preservative. The boiled version of the Thuringian sausage thus lasts longer. It can be kept well refrigerated for up to about three weeks. That's why you usually find boiled Thuringian sausages in supermarkets. You can also immediately place a boiled Thuringian sausage in your freezer.

Raw Thuringian sausage does not undergo this treatment after production. You get raw sausage from the butcher. It is recommended to consume it on the day of purchase if possible. If you cannot or do not want to, you should boil or freeze the Thuringian sausage.

Tip: Distinguishing Raw And Boiled Thuringian Sausages

Generally, a butcher's sausage from Thuringia is a raw sausage. If you are unsure, you can of course ask. It is also often indicated at the point of sale: "Thuringian Sausage Raw" or "Thuringian Sausage Boiled".

Additionally, you can distinguish between raw and boiled sausages by their appearance:

• A boiled Thuringian sausage feels firmer, is whitish or slightly yellowish.
• A raw sausage is reddish and not firm at all, almost even limp. This changes immediately on the grill or in the pan. The sausage becomes stiffer.
• If the sausage mass of a raw Thuringian sausage is coarse, it resembles minced meat a bit.

Other Distinguishing Features:

• Raw Thuringian sausages usually have a fat content between 35 and 70 percent. The coarser the sausage mass, the more fat is in the sausage.
  The cooking time for a raw sausage, grilled or fried, is about 12 minutes.
• Boiled Thuringian sausages have a fat content between 20 and 35 percent. Their cooking time on the grill or in the pan is approximately 8 minutes.

Boiling Thuringian Sausage

If you want to boil a raw Thuringian sausage, you can use some tips. Many (hobby) cooks swear by putting the sausage in boiling milk for a short time before final preparation. The effect: It no longer bursts when frying and becomes nicely browned, especially in the pan. It does not take on any taste of the milk, of course.

Why a Thuringian sausage doesn't burst after boiling is quickly explained. Due to the boiling, but not boiling (!), water, the sausage mixture inside the casing gets its first binding. Air trapped in the sausage mass escapes and diffuses. During the frying process, it no longer expands abruptly and does not rush out in such a way that the casing tears.

Before the now boiled sausage goes on the charcoal grill or in the pan, it should cool and dry thoroughly.

Things To Watch Out For When Boiling Your Thuringian Sausage

Let the sausage slide carefully into the pot only when the water has reached a temperature of about 80 degrees.

It's best to let the water come to a boil. Then turn off the heat and wait for about two to three minutes at most. Keep the stove on the lowest setting. This prevents the water from boiling again and causing the sausage to burst.

By osmosis, flavor can be lost when liquid escapes from the sausage mass through the casing during boiling. Counteract this by salting the boiling water slightly.

Do not leave the Thuringian sausage in the boiling (but not boiling!) water for more than 20 minutes.

Under no circumstances should the sausage cool together with the water. It would lose valuable flavor and a large part of its consistency.

You should also boil your Thuringian sausage if you do not intend to grill or fry it immediately. You can also carry out this treatment if you want to vacuum-seal or freeze the sausage.

After boiling, carefully remove the sausages from the water. To cool them down, simply place them on a plate. Before that, pat the sausage dry with some kitchen paper.

If the sausage is to be prepared in a pan, it is advisable to start with low heat. This keeps the sausage juicier overall. Increase the heat only at the end of the process. Then the sausage becomes crispy and unfolds its roasted flavors.

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