Thuringian Bratwurst - Cooking in a Pan

Thuringian bratwurst is a true specialty when it comes to flavor, provided you have a high-quality product and cook it correctly in a pan. Simply tossing it into a pan and letting it cook will rob you of the unique taste experience. Achieving the perfect Thuringian bratwurst in a pan doesn't take much—it all comes down to technique and attention to detail.

High-Quality Thuringian Bratwurst

Wondering whether to choose Thuringian bratwurst from a supermarket or fresh and homemade from a butcher? Always opt for a specialist store that sources its products regionally and guarantees top quality. Ideally, the bratwurst is made in-house by the shop, ensuring unbeatable freshness.

This ensures that the flavors develop and spread optimally while cooking, making your mouth water at the mere sight and smell. High-quality, fresh Thuringian bratwurst also has the added benefit of staying juicy even after freezing.

Our Original Thuringian Bratwurst from our family-run business meets these criteria perfectly. Since 1955, we've been known across Germany as specialists in Thuringian bratwurst.

Preparing Thuringian Bratwurst for Pan Cooking

For true connoisseurs, cooking Thuringian bratwurst in a pan without any preparation is a no-go. To get that unique flavor and first-class results from high-quality bratwurst, a bit of preparation is necessary.

Properly Defrosting

When defrosting Thuringian bratwurst, always choose gentle methods. While it's quicker to thaw them in warm water, on a radiator, or in the sun, these methods drastically affect the quality. Heat dries out the meat, so bratwurst should be defrosted overnight in the fridge or at room temperature for a few hours. Make sure the sausage is fully thawed before further preparation.

Pre-cooking Can Be Worth It

Pre-cooking your Thuringian bratwurst isn’t mandatory, but it reduces the risk of the casing splitting. This not only looks unappealing but also causes the bratwurst to lose a lot of juice while cooking. Here’s how to pre-cook properly:

• Heat water to no more than 80°C; if bubbles form, it’s too hot
• Place fully thawed or fresh bratwurst in the pot so they’re completely submerged
• Turn off the heat and cover the pot
• Let the bratwurst sit for about seven minutes
• Remove them from the water, pat them dry, and let them cool down

To Score the Casing or Not?

Many amateur cooks do it, while many professional chefs advise against it: scoring the casing. Whether or not to do this depends on your personal preferences and the outcome you desire.

Scoring the casing prevents it from "uncontrollably" splitting, which can look less appealing. However, cutting the casing—like uncontrolled splitting—leads to a loss of juice and flavor, as essential fats and aromas escape.

If you choose not to score the casing, you can reduce the risk of splitting by pre-cooking.

Cooking Thuringian Bratwurst in a Pan

When cooking Thuringian bratwurst, oil, temperature, and cooking time are key. Here's what you should consider before frying them in the pan:

Tip for the Oil

While sunflower oil is a popular choice, cooking with olive oil is a true insider tip. It adds a subtle, extra flavor to the bratwurst. Just be sure not to use cold-pressed olive oil, as it has a relatively low smoke point, meaning it will start smoking early and may develop a bitter taste. Refined olive oil, on the other hand, has a smoke point over 200°C, which is perfect for frying Thuringian bratwurst.

Frying Temperature

The frying temperature for this special sausage should be between 150°C and 160°C. If the temperature is too low, it will take forever to cook, and the bratwurst will dry out. If it's too high, there's a higher risk of the casing bursting, and the bratwurst will char on the outside before it's cooked inside. Always stick to the recommended temperature.

Another tip: Add the oil when you turn on the stove and let it heat up before placing the bratwurst in the pan. This ensures consistent temperature throughout the sausage.

Cooking Time

The cooking time for a Thuringian bratwurst is about four minutes per side, assuming it has the typical thickness of around 15 millimeters, which all quality bratwurst should have—otherwise, it’s not an authentic Thuringian bratwurst. For a crispier texture, cook each side for an additional minute.

During Cooking

If the bratwurst sticks to the bottom of the pan, which can happen with metal pans without a non-stick coating, don’t just pull it up. This could tear the casing and cause the juices to escape. When the casing "caramelizes" and reaches the ideal browning, it will release naturally, allowing you to flip or remove it without issue.

Use tongs to flip the bratwurst, not a fork. Piercing the bratwurst creates perfect holes for juice and flavor to escape.

Your Thuringian specialty will gain an extra and unique aroma if you occasionally drizzle it with a splash of beer while cooking—a technique commonly used by true Thuringians. This not only enhances the flavor but also adds to the anticipation of the meal.

Tip: Grill Pan

Thuringian bratwurst cooks best in a grill pan. The ridged bottom mimics the grate of a gas or charcoal grill, giving the sausage a wonderful charred flavor that's hard to achieve in a regular pan. Lay the bratwurst across the ridges for the best results.

Another tip: instead of using oil, rub the ridges with bacon before frying. This further enhances the bratwurst's savory flavor during cooking.

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