Cutting Thüringer Rostbratwurst

Do you know this: A wonderful summer evening, Thuringian sausages on the grill, friends and family eagerly waiting for the food. But then a moment of carelessness and the sausage bursts and in the worst case even falls apart completely. Since that neither looks appetizing nor aesthetic, many people try a simple trick. It is: Cutting Thüringer Rostbratwurst. But does it really help and what is behind it?

First Knowledge: What Gave The Sausage Its Name

To understand the problem, a misconception must first be clarified. Although it may sound like it, the word "Bratwurst" does not come from "braten" (to fry). The name of the Rostbratwurst comes from "Brät". This is the sausage mixture, i.e., the finely chopped meat inside the natural casing. In the case of the Thuringian Rostbratwurst, it is traditionally very finely processed and uniquely seasoned pork in a 26 to 28 millimeter thick pork casing. The diameter and thickness of the “casing” are perfect for holding the sausage mixture together.

The Brät in the famous Thuringians is also treated in two different ways, making it either a raw (uncooked) sausage or a cooked sausage. In the first case, the sausage mixture is still completely raw, and in the second case, it is already precooked. Both types tend to burst on the grill or in the pan, albeit to different extents.

A Rostbratwurst Also Wants to Breathe

This is due to the composition of the sausage mixture. Brät is far from a dry mass. On the contrary: besides the meat components and spices, it also contains fat and, of course, water. And this water is a part of a Rostbratwurst that can cause it to burst.

Water turns into steam at temperatures below 100 degrees Celsius, expanding uncontrollably and sometimes very strongly. This wouldn't be a problem if steam could escape through the closed casing, allowing the Rostbratwurst to breathe. But the natural casing around the sausage mixture is more like the membrane of a balloon. It hardly lets any air through and cannot expand infinitely. As the temperature rises, so does the pressure, and eventually, the casing bursts. To prevent this, you can cut Thüringer Rostbratwürste.

It is said that precooked sausages do not burst when grilled or fried. This is because, during the precooking process, the water in the sausage mixture has already been heated and thus has mostly escaped from the Rostbratwurst. If that were true, then precooked Thuringian Rostbratwürste would be dry. Anyone who knows and loves this specialty knows that is not the case. Of course, the pressure in a precooked sausage is not as high. However, as with everything related to physics, it cannot be completely excluded.

Simple Tip: Cutting Thüringer Rostbratwurst

To prevent bursting, you can cut a Thüringer Rostbratwurst before putting it on the hot grill or in the pan. True fans of the tasty Thuringian specialty see this as absolutely essential, while others strictly advise against it.

Basically, know this: openings in the casing not only allow water to escape, reducing the pressure. The fat, which gives the sausage its flavor, can also escape from the sausage.

The quickest way to cut a sausage is to use a very sharp knife to make fine slits in the casing. Be sure to only lightly cut the skin. If the cut goes deeper when cutting Thüringer Rostbratwurst, then the sausage opens further, and the sausage mixture cooks with it, instead of finely cooking inside the casing.

How Should You Cut The Thüringer Rostbratwurst?

If that seems too simple, you can get precise instructions from Thuringian Rostbratwurst experts and grill masters. They suggest the following tips:

Sharpness of the Knife:
Use a sharp knife to cut the sausages. A dull knife can squeeze the sausages and push out the juice, which can lead to flavor loss.
The Right Distance:
An expert suggests about 1.5 centimeters for the distance between the cuts.
Cut Size:
Do not cut the sausages too deeply to retain the juice inside the sausage.
Cutting Angle:
Cut the sausages diagonally to create a larger surface area that heats up faster and becomes crispier. The angle between the cut and an imaginary line on the sausage should be about 50 degrees.
A diagonal cutting angle also helps retain the juice inside the sausage, as it's less likely to run out and can make the sausages look more appealing. It's also important to note that a vertical cutting angle prevents the sausage from rolling up and may be preferred in some cases. Ultimately, the choice of cutting angle depends on the desired results and which technique works best for you.
The Ends:
There should be about 2.5 centimeters between the first or last cut and the respective end of the sausage.
Caution with Thin Sausages:
Be especially careful when cutting thin sausages, as they can dry out faster than thicker sausages.
Cutting Shapes:
Try different cutting shapes, such as diamonds, crosses, or parallel cuts, to see which shape suits you best.
Both Sides:
It is also recommended to treat the other side accordingly when cutting Thüringer Rostbratwurst.

If you are too unsure about cutting Thüringer Rostbratwurst and fear going too deep into the sausage, there is an alternative: use a fork to make several small holes in the sausage. These can even be slightly deeper.

Can You Cut a Raw Thüringer Bratwurst?

Of course, it is possible to cut a raw sausage before cooking. However, this requires some skill. This is because the raw sausage mixture is very loose and finds its way out of the already cut casing even at low temperatures. Then the sausage looks more like a burst pillow after cooking.

To avoid this, there are basically two options:

You carefully and thinly cut the casing to avoid the Brät from escaping.
You don't cut the Thuringian sausage in its raw state but dip it in hot water, then pat it dry and salt it a bit.

The slightly opened pores allow the exchange of water and fat from the sausage better. The salt layer protects the casing a bit better from bursting. Also, it’s better to fry the Rostbratwurst in the pan at a medium heat and turn it a bit more frequently. On the grill, indirect heat and constant turning are recommended.

Conclusion: Cutting Thüringer Bratwurst – Yes or No?

Whether a Thuringian sausage should burst or remain intact is also a matter of appearance, personal preferences, and the desired result. An intact casing naturally looks much nicer. In terms of taste, it usually makes little difference. Unless, of course, the sausage mixture is completely burnt.

A cut can help the sausage cook faster and more evenly, becoming crispier. However, cutting can also cause too much juice to escape, drying out the sausage or even making it fall apart. If this risk is too high, we recommend soaking the sausage in water before cooking. Soaking the sausage also helps it not burst on the grill or in the pan.

Cut Thuringian Rostbratwurst