Thuringian red sausage

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Thuringian red sausage

Thuringian red sausage is a cooked and black sausage variant . It consists of: pork ( pork shoulder , pork cheek , rind , blood and liver ). Typical spices are nitrite curing salt , black pepper , marjoram , allspice , clove and onions .

During preparation , the shoulder and cheek meat is cured for about 12 hours and pre-cooked in water. Then it is cut into approx. 1 cm large cubes. The raw pork liver is minced together with the onion. For the production, the meat cubes are briefly heated and seasoned. Then, one after the other, slowly add the liver mass, the minced rinds and finally the blood. This is stuffed into intestines ( pork cap ) with a diameter of 60 to 65 mm. Finally you cook the sausages for about 2 hours. For the French red sausage , instead of pork cheeks, only pork shoulder is used, and the mass is filled into intestines with a diameter of more than 65 mm; for homemade meatblood sausage , no jaws are used either, but they are filled into intestines with a diameter of 60 to 65 mm.

With the EU Regulation No. 510/2006 of the Council for the protection of geographical indications and designations of origin for agricultural products and foodstuffs, the name Thuringian red sausage was protected as a geographical designation of origin (PGI). The regulation describes the properties of the sausage differently. So instead of the cap you can also use pork curd, or the sausage can be offered in a jar or other container. The regulation also writes about the sausage:

  • “Because of its excellent taste, the Thuringian red sausage in particular is widely known and popular. She is also called the 'Queen of the Blood Sausages'. "
  • "The reputation of the Thuringian red sausage is based on the art and experience of the Thuringian butcher's trade and the traditional recipes."

Individual evidence

  1. ↑ Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. 22nd expanded edition. Deutscher Fachverlag, Frankfurt am Main 2009, ISBN 978-3-86641-187-6 .
  2. ↑ EU regulation 510/2006 in the current version (PDF)