This blog sometimes documents my efforts to re-create Philippine/American cuisine in a foreign country.
I also sometimes think about what if I were back in the Philippines? What German dishes would I try to re-create? My answers to that question are a) Rotkraut, or stewed red cabbage, b) Klose, or potato dumplings, c) Braten, or pot roast, and the only one I haven’t made from scratch is d) Thüringer Bratwurst.
Thüringer Bratwurst (although the literal translation is fried sausage, Bratwurst is actually grilled over hot coals) is a way of life in Thuringia. It is a geographically-protected product, so any bratwurst made outside of Thuringia would be Thuringian-style. It is normally eaten in a bun, smothered with tart mustard. Ketchup is fine, but purists will wrinkle their noses at the sight.
Thuringians literally eat that stuff up, especially in the summer, when everybody and their mom goes on a picnic outdoors. I estimate I eat one or two a week between May and September.
There is a museum dedicated to the Bratwurst, and today we braved the cold (-4°C in the sun!) to go to the annual Thuringian Bratwurst festival. It is a hokey, small-town festival not unlike the fairs in the US, with the “Bratwurst King and Queen” opening the ceremonies. My friend Tanya was there as a chef with the “Friends of the Thüringer Bratwurst Club,” and she committed sacrilege by not putting casing over the Bratwurst, and adding plums soaked in Thuringian Aromatique bitter and bacon. Only a foreigner would be adventurous enough to toy with tradition, and it was surprisingly good! The sweet plum contrasted nicely with the salty bacon and smoke-flavored Bratwurst.
If there is one thing that is a must-eat here in Thuringia, it would be the Bratwurst.