Thüringer

Ingredients

Sausages

• 6long coarse pork sausages, Thüringer style, about 20 cm each

Bread

• 6crusty white rolls, or baguette pieces

To serve

• strong mustard, Luxembourgish or German
• ketchup, if you must

Optional

• sauerkraut
• fried onions
• a cold beer

Equipment

• a charcoal grill
• tongs

Directions

1. Grill over charcoal rather than gas or a pan. Cook over embers, never over flames.
2. Grill them slowly over moderate heat, well above the coals. A raw pork sausage this thick needs 15 to 20 minutes to cook through, and fierce heat blackens the skin in five while the centre is still cold.
3. Set up a hot side and a cooler side of the grill so you can move them. Now the question of pricking, which people argue about. Turn them regularly, every couple of minutes, with tongs.
4. Use tongs rather than a fork, for the same reason as above. They are done when they are deep golden brown all over and firm to the touch.
5. Cut one open to check rather than guessing, and give them longer if in doubt. Split a crusty roll and warm it briefly at the edge of the grill.
6. Spread mustard generously inside the roll rather than on top of the sausage. Use a strong mustard, since a mild one disappears entirely against a heavily seasoned sausage.
7. Add fried onions or sauerkraut if the stand offers them, though the plain version is the standard. Serve it immediately, in a paper napkin, and eat it standing. A cold beer is the fixed accompaniment.

Technique

• The Schueberfouer has run in Luxembourg since 1340.
• The German Thüringer Rostbratwurst holds protected geographical status.
• The sausage is sold raw and must be cooked through.

Substitutions

• Any coarse raw pork bratwurst.
• A griddle pan if you have no charcoal, accepting less smoke.

Variations

• With sauerkraut in the roll.
• With fried onions.
• Served on a plate with potato salad.

History

A Luxembourgish market and Schueberfouer staple despite the German name, grilled over charcoal at street stands.

Frequently asked questions

What is Thüringer?

Thüringer is a street food from Luxembourg: long grilled pork sausage in a bun with mustard at fairs. A Luxembourgish market and Schueberfouer staple despite the German name, grilled over charcoal at street stands.

How long does Thüringer take to make?

Thüringer takes 10 min of preparation and 20 min of cooking. The recipe makes 6 sausages. It is rated easy to make.

What can I substitute in Thüringer?

Yes, within limits. Any coarse raw pork bratwurst. A griddle pan if you have no charcoal, accepting less smoke.

What is the most important thing to get right in Thüringer?

Grill over charcoal rather than gas or a pan. Cook over embers, never over flames.