Wie man eine Thüringer Rostbratwurst macht | SWR Handwerkskunst
SWR Handwerkskunst
82,399 views
Hardly any sausage in Germany is as well-known as this one: the Thuringian Rostbratwurst. It has achieved cult status far beyond the state’s borders and is even part of Thuringia’s intangible cultural heritage.
In the long term, the Thuringian bratwurst culture is also set to be added to the UNESCO list. But what makes a genuine Thuringian bratwurst, and how much craftsmanship goes into it?
In Weitisberga, master butcher Marian Michel demonstrates what really matters. He is the fifth generation to carry on his family’s tradition. The meat is carefully selected, prepared, ground, and seasoned. What matters most are not only the ingredients, but also the temperature, consistency, and the right feel for the sausage mixture.
The mixture is then stuffed into the casing, tied off, and portioned. Marian Michel combines time-honored knowledge and family recipes with modern butchery techniques.
20 Comments
1. Es heißt Rostbratwurst weil sie auf dem Rost gebraten wird und nicht gegrillt!
2. Wer am Rost verhungert, ist selbst Schuld. 😉
Eine wundervolle Doku, vielen Dank für den mutigen Herrn. Vor allem das Thema Kümmel hat er gut verpackt 😅
Recht hat er . Ne gute Wurst schmeckt auch ohne Senf.
Grüße aus Rheinhessen.
Wie man eine Thüringer Rostbratwurst macht | SWR Handwerkskunst
SWR Handwerkskunst
82,399 views
Hardly any sausage in Germany is as well-known as this one: the Thuringian Rostbratwurst. It has achieved cult status far beyond the state’s borders and is even part of Thuringia’s intangible cultural heritage.
In the long term, the Thuringian bratwurst culture is also set to be added to the UNESCO list. But what makes a genuine Thuringian bratwurst, and how much craftsmanship goes into it?
In Weitisberga, master butcher Marian Michel demonstrates what really matters. He is the fifth generation to carry on his family’s tradition. The meat is carefully selected, prepared, ground, and seasoned. What matters most are not only the ingredients, but also the temperature, consistency, and the right feel for the sausage mixture.
The mixture is then stuffed into the casing, tied off, and portioned. Marian Michel combines time-honored knowledge and family recipes with modern butchery techniques.