Thuringian Bratwurst in International Cuisine

The original Thuringian Bratwurst being well-known far beyond the borders of the Free State is anything but new. However, the extent to which this sausage is international is likely to surprise even the Thuringians. In the USA, it has its own nickname, it can be quite spicy when prepared Asian-style, and for those looking for a light and fresh summer variant, the bratwurst should be prepared in a Mediterranean style. Regardless of the recipe used, variety is certainly guaranteed on the grill and the table.

Thuringian Bratwurst in America

In the USA, the bratwurst is a success story. Along with German immigrants, it has found its way not only into German restaurants in America. It is also a common addition to barbecues in many places. Fresh off the grill or from the pan, it is enjoyed in various forms. Typically American as a Hot Dog Bratwurst, it comes in a soft bun with mustard, ketchup, sauerkraut, pickles, and fried onions, and is a not-so-secret tip shared even at the Bratwurst Museum. It's also widely enjoyed with barbecue sauce or classic mustard.

Ordering a bratwurst the American way requires little linguistic adjustment. It has earned the nickname "Brat". If you want sauerkraut with it, just say "Kraut". Things are abbreviated in the USA. In the case of food, this is not only for convenience but also quite endearing.

Thuringian Bratwurst – Summery, Fresh, Mediterranean

Whether you prefer Italian or Greek cuisine, the bratwurst, although not widespread, has some fans in the Mediterranean region. It's no surprise, then, that there are also recipes for it. In Italy, the inspiration comes from the Italian sausage Salsiccia, which is used in various pan dishes among other things.

Want to bring southern flair to your table without skipping the traditional specialty? No problem! With gnocchi, tomatoes, tomato paste, white wine, and herbs sautéed, you have a quick and easy dish that offers a first glimpse into the possibilities.

Looking for something lighter? A mediterranean bratwurst pan could suit your taste better. Sauté eggplant, mushrooms, zucchini, and bell peppers with plenty of garlic and herbs in a bit of olive oil, add the Thuringian bratwurst and stir in some sour cream at the end – and you have a summery creamy culinary delight.

Speaking of summer, a bratwurst pasta salad is also Mediterranean and quick to make. With fresh and juicy tomatoes, grilled vegetables, and a light herb oil or some pesto, the bratwurst gets an Italian makeover and is a perfect addition to a barbecue evening.

 

Thuringian Bratwurst in the Far East

Known as an east German classic, the bratwurst has earned its place. Why shouldn't it appear further east as well? Prepared Asian-style, expect exotic spiciness in the dishes. Sautéed in a wok with vegetables and Sriracha or teriyaki and served over rice, glass noodles, or fried noodles, eastern specialties come together in surprisingly complementary ways.

With sweet chili sauce as a variation of currywurst, the Thuringian bratwurst also impresses.

But is the bratwurst actually eaten in Asian countries? German immigrants and Asian tourists who developed a taste for it while on vacation have ensured that bratwurst is not unknown. Just like American burgers, bratwurst is adjusted to the Asian palate. Spicy, sweet-sour, or savory with an intense umami note, it's definitely worth trying.

Diced and sautéed in a wok with vegetables and sauce, the grilled bratwurst quickly becomes Asian and invites further variations to be explored.

Thuringian Bratwurst in Polish?

In Poland, sausage in numerous variations is popular, including bratwurst. Served with fries, rolls, sauerkraut or sauce, and mashed potatoes, the variations found among European neighbors aren't particularly unusual for the German palate.

 

The Bratwurst in France

The French cuisine is famous for crepes, crème brûlée, and duck à l'orange. Between red wine and Camembert, the original Thuringian bratwurst might seem out of place. Nevertheless, there are enthusiasts of the specialty. With Dijon mustard or a Dijon-onion dip and baguette, it gets the proper flair here.

Easy to prepare and as a slightly modified variation of traditional sides, the French recipe also appeals to those who are not particularly adventurous in their culinary tastes.

Thuringian Bratwurst in Great Britain

Every year, Christmas markets in German cities are as much a part of the festive season as stollen and the Christmas tree. In 2000, the tradition was transplanted to England thanks to the city partnership between Birmingham and Frankfurt am Main. Eleven years later, the German Christmas Market in Birmingham had over three million visitors, making it the third-largest in the world. Among the stollen, mulled wine, and Erzgebirge figurines, the Thuringian Bratwurst is always present. The markets have become so popular that they have even expanded to Scotland.

At least during the festive season of love, Brits and Scots do not have to forego the delicacy from Thuringia. Bratwursts are fairly common on English menus anyway. In smaller sizes, they are known as "sausages" and are a staple in hearty breakfasts, served with scrambled or fried eggs, toast, baked beans, tomatoes, mushrooms, bacon, or blood pudding.

The Bratwurst in Africa

A bratwurst from Thuringia right in the land of safaris? It was introduced and spread by a man from Thuringia who went to Kenya to build a hotel. The project fell through, but Rainer Kotwan stayed and brought a piece of his homeland with him. The delicacy has spread from Kenya to Nairobi.

Why Look Far? Thuringian Bratwurst in Many Variations

For new inspirations, it's worth looking at other countries. Varying the sides also brings diversity. Try potato wedges and oven vegetables, use bratwurst as a pizza topping, or bake it in beer batter – a bit of creativity ensures there's no boredom.

Whether grilled pure or marinated beforehand, you always have the freedom of choice and an unexpected variety of possibilities.

The Thuringian Bratwurst is more internationally known than expected. Some prefer the classic version with a roll and mustard as typical German cuisine, while elsewhere the sides and preparation are adapted to local cuisine. The latter offers plenty of inspiration for your own preparation – but it's impressive in any case how far the specialty from Thuringia has traveled.

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