Thuringian Bratwurst in Water: Why It Matters

The Thuringian rostbratwurst is a classic on grills in many German households. Often, sausages are placed directly onto the grill from their packaging. However, this can affect the texture and, as a result, the taste of the bratwurst. Here, we explain why you should soak Thuringian rostbratwurst in water and whether this applies to all types of bratwurst.

Soaking Thuringian Bratwurst Is Not About Hygiene

In many countries, washing meat before cooking is standard. Whether it’s poultry, pork, or beef, meat is often rinsed under water and then dried with a paper towel before cooking. This is particularly important when hygiene cannot be fully guaranteed. In Germany, however, both sausage and meat, whether from the butcher or pre-packaged, are thoroughly tested for bacteria and contaminants. Maintaining the cold chain ensures freshness.

So why soak Thuringian bratwurst in water? This method has nothing to do with hygiene. Instead, soaking raises the sausage's temperature from being refrigerated or stored in a cooler and prevents the sausages from bursting. This applies to both raw and pre-boiled sausages.

How to Soak Thuringian Bratwurst

As a traditional dish and genuine cultural treasure, the Original Thuringian rostbratwurst is famous for its hearty flavor, which comes from a specific blend and seasoning of the meat that intensifies when grilled or fried. The sausage is best when crispy on the outside and juicy on the inside. To achieve this consistency, you should soak the Thuringian rostbratwurst before grilling.

About half an hour before grilling or frying in a pan, prepare a pot of water heated to around 85°C. Ideally, keep the pot on the warm stovetop so the temperature stays steady for at least 20 minutes. If no stovetop is available, hot water from the tap, which typically reaches up to 80°C, will also work. Remove the raw or pre-boiled sausages from the packaging and, using tongs, gently place them in the unsalted water.

It's normal for some fat to leak out. However, if the water turns milky, one of the sausages may not be properly sealed or might have been cut. Remove the affected sausage to avoid diluting the flavor. After 20 to 25 minutes, remove the sausages and place them on a paper towel to dry. They are now ready to be grilled.

Which Sausages Should Not Be Soaked

One reason many grill enthusiasts are skeptical about soaking Thuringian bratwurst is the fear of losing flavor. However, the sausage filling inside the natural casing is protected from absorbing water. Both fresh and pre-boiled sausages retain their flavor and benefit from the even rise in temperature when soaked. Allowing sausages to reach room temperature several hours before grilling does not have the same effect, and breaking the cold chain could cause the sausages to sweat inside the packaging.

While you can soak a Thuringian rostbratwurst without losing flavor or making it watery, other sausages are more susceptible to this method. Sausages without casing, such as those used for Rossbratwurst, swell when exposed to too much moisture. Marinated sausages lose their marinade in water, which is essential for achieving a crispy texture when grilled. Sausage coils and other grill items with unclear ingredients should also not be soaked. A Thuringian bratwurst always offers the same high quality, which is only enhanced by soaking.

Tips for Frying After Soaking Thuringian Bratwurst

One hallmark of Thuringian rostbratwurst is its crispy casing after being grilled over charcoal. Many grill enthusiasts have their own methods for achieving this, such as reigniting the fire instead of using embers or spritzing the sausages with beer.

However, there is a more flavor-neutral option: water. While beer adds a unique taste to the bratwurst, it also creates unhealthy fumes when it evaporates on the glowing coals. Instead, use the water in which you previously soaked the Thuringian bratwurst. A few splashes after turning the sausage help the casing become crispy without the sausage bursting.

We advise against cutting or piercing the sausages. Doing so allows not only water but also valuable fat to escape when grilling over high heat. Thuringian rostbratwurst loses moisture and weight when pierced. Cut or pierced sausages are often noticeably drier and less flavorful than those that are turned more frequently and sprinkled with water.

Is Soaking Thuringian Rostbratwurst Really Necessary?

Like all regional culinary traditions, Thuringian cuisine is ever-evolving. The Thuringian rostbratwurst is now served as currywurst, in hotdogs, in bratwurst pans, or even with sweet and fruity flavors at restaurants and grill parties. The method of preparation depends on how classic you want the sausage to taste.

If you want to enjoy authentic Thuringian bratwurst with a crispy exterior and firm interior and grill or fry the sausage at high heat without cutting it, we recommend soaking the Thuringian bratwurst. Even among Thuringian families, there are many who skip this step or briefly dip the sausages in almost boiling water. In this tradition, anything goes, as long as it pleases you and your family.

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