Thuringer Style German Sausage | Gourmet Woodsman

Originating in the German state of Thuringia, Thuringer sausage has protected geographical indication status under European Union law. It can be found as a fresh sausage similar to a bratwurst or as a semi-dried, semi-cooked and smoked sausage similar to a summer sausage. I'll be making a semi dried, semi-cooked version inspired by a Thuringer recipe in the book "The Art Of Making Fermented Sausages" by Stanley and Adam Marianski.

[redoorn]

great trussing demo and your comment on the recipe is spot on

[danburke]

Germans know about sausages. Thanks for the upload

[rwyatt]

I have a plastic storage tub and use an electric seedling mat, works really well to create an about 80-85F micro environment in my house, which is in Maine and always cool. It's great for fermenting bread dough as well.

[lars]

I am from eastern SD. Thuringer was and is still widely available in grocery stores there. It is not presented in a special way either. It is a run of the mill meat product. Good stuff Maynard. I don't care what is in it, beef heart, whatever, Thuringer is excellent. Years ago there was a sausage that was made in eastern SD exclusively It was called Dakota Sausage. It came in a roll just like Thuringer, but was a little wetter and it tasted just like pickled polish sausage. Not exactly like pickled polish sausage, but close. That processor went out of business years ago and no one stepped in and made their popular products. Blood sausage is still all over the place there. Some claim it is a Norsk product, but don't know for sure. Many Scandinavian, German, and Slavic nations' peoples there. There are Irish, English and Scots as well. A real melting pot. When I was a kid there, the Norsk were predominate in my town. I stayed there all summer in 2022 and was surprised at all the different foods available at the grocery store that you hardly ever see in other parts of the nation. I was stationed in Germany in the mid 1970s. Not a lot of bratwursts there where I am from, some, but not a lot.

[annem.parent]

Interesting. I used to sell Thuringer in the deli section of my fathers Meat Market in Bristol CT. I now live in Tampa and the majority of the people never heard of Thuringer. They don't know what they are missing.

[jeffrule]

Hey Greg. Im just getting started. Can you possibly do a video on your equipment and overall set up? Im interested in your cabinet/drying chamber Did you make it? Thanks!

[kennethgardzinski]

For the smoker door maybe try smash rolling up some heavy gague aluminum foil to make a gasket to hang on the edge of the door then close the door on it. Thanks for the videos Sir.

[crobertsson]

Thüringer - Tur - ing - er. There's no "the" sound in german ;) Great vid as always!!!

[jimbop]

That looks kinda like a salami than a sausage i would have thought.

[v]

Looking good. Just to let you know that a TH is pronounced like a T. And the G should be pronounced like a G not a j So like this: Tu-ring-er