Grilling Thüringer Bratwurst Properly – Here's How

Thüringer Rostbratwurst is not only an original in every respect and a culinary highlight. With its trademark protection, it can claim to be produced only purely and in its own typical composition. Such a specialty deserves a preparation method that allows the sausage to unfold its full flavor. Traditionally, it is prepared on a charcoal grill. However, there are other alternatives if it is not grilling season.

Grilling Thüringer Bratwurst – The Preparations

Before you put your sausage on the grill, you can optimally prepare it.

If the bratwurst was previously frozen, it must first thaw completely. Although many grilling fans sometimes grill frozen food, it is generally not recommended.

You can achieve a good result by placing the sausage in warm water (maximum 80 degrees Celsius) for about half an hour before grilling. This is not a general prerequisite but ensures that the Rostbratwurst maintains its shape and does not burst open on the grill. The water should not be hotter; the sausage should not cook through but only be scalded. Carefully dry the sausage afterwards.

You can also prick the Thüringer Rostbratwurst in various places or draw small grooves with a sharp kitchen knife. This minimizes the pressure that forms during grilling from the heating of the liquid inside the sausage.

Preparation on the Charcoal Grill

Basically, grilling on a charcoal grill is not magic, but there are a few points to note to ensure your Thüringer Rostbratwurst develops the best possible flavor.

Whenever possible, use high-quality charcoal. The selection is vast, and the quality differences are significant. The taste of the sausage depends significantly on the quality of the charcoal. Preferably use a fine-pored variant that burns particularly long and does not produce too much smoke when grilling. High-quality charcoal can also be recognized by its color. Deep black and shiny indicate a good product. Avoid charcoal that is more grayish-black to brown.

The wood you use in your grill also plays a role. Beechwood is always a good choice and usually gives a good result. Oak is also a sensible option.

Prepare your charcoal grill as usual and wait until the charcoal is ready for grilling. Don't rush this; the charcoal needs to form a fine white layer of ash first. Speed up this process with a bellows. Once the fire is out and the charcoal is glowing strongly, place the Thüringer Rostbratwurst on the grill grate.

If you lightly grease the grill grate beforehand, ideally with bacon, you ensure that the sausage does not stick or burn later. In Thuringia, it is common to spray or drizzle the bratwurst with a bit of beer. This should be done before grilling and not as a later so-called quenching. The sausage needs about 10-15 minutes and should be turned in between. It also depends significantly on the type of charcoal grill you use.

Grilling Thüringer Bratwurst In The Oven

If you don't have a charcoal grill, the grill function in your oven is a possible alternative. Preheat the oven to about 200 degrees convection. The bratwurst is lightly scored and then placed in a suitable oven dish. Place the dish at the middle height in your oven and activate the grill function. The sausage needs about half an hour, depending on the oven. It must be turned once halfway through to become crispy and browned all around.

The Pan as an Alternative

If you want to fry your Thüringer Rostbratwurst in the pan, use a high-quality oil with a high smoke point. It should not smoke during cooking. The sausage should be absolutely dry before frying. Initially, a high temperature is recommended to brown the Rostbratwurst evenly from all sides. Then reduce the heat by at least half. The sausages should now cook slowly and should be turned regularly. The type of pan used is not critical. It is more about a low temperature for gentle frying.

A Few Tips At The End

Avoid using a gas grill when preparing your genuine Thüringer Rostbratwurst. In Thuringia, this is an absolute sacrilege, and probably no one would consider trying it. The taste would be entirely different and would not do justice to the sausage.

Enjoy your Thüringer Bratwurst preferably from the hand, served in a split fresh roll with some mustard. This has always been the traditional way to eat it and is still the most common consumption method today.

Thuringians appreciate good sauerkraut with their bratwurst. It is not a must but tastes delightful in combination. Try it out and be surprised. If you enjoy potato salad, that is also a good choice.

A Thüringer Rostbratwurst leaves you wanting more. According to manufacturing guidelines, the sausages must weigh between 100 and 150 grams each. Two bratwursts are also an option if you are hungry.

As a long-established Thuringian family business, we always produce our Thüringer Bratwurst fresh in our own sausage factory. We use only meat from breeders who are based in the region. The preparation is done according to the guidelines and traditional family recipes.

You can buy genuine Thüringer Rostbratwurst from our online shop and have it delivered to you. You can choose between the raw version for your preferred preparation method and a pre-grilled Rostbratwurst. It is always freshly prepared on a typical charcoal grill by our grill master.

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