Thuringian Rostbratwurst

A record from an Arnstadt convent in 1404 mentions a payment for Bratwurst, and a Weimar statute of 1432 sets quality rules for it, which makes the Thüringer Rostbratwurst one of the earliest documented sausages in Europe. It is fifteen to twenty centimetres long, seasoned with marjoram, caraway and garlic in proportions that vary by family and butcher, and carries a protected geographical indication requiring production in Thuringia. It is grilled over charcoal, traditionally with pine cones or wood added, and served in a small bread roll with mustard, usually Born, a local brand, and never with ketchup by local convention.

What to look for

• The 1404 record - one of the earliest documented sausages in Europe.
• The marjoram seasoning - the herb that defines the Thuringian version.
• The charcoal grill - open grills at markets, roadsides and festivals.
• The mustard convention - served with local mustard, not ketchup.

When to go

Year-round; grills operate at markets, festivals and roadside stands through the year, and Christmas markets sell them heavily in December.

Things to know

Supermarket versions outside Thuringia often are not the protected product. Recipes vary between butchers. Asking for ketchup will get a reaction.

Nearby

Erfurt, Weimar and Arnstadt all claim their own versions.