This is a speciality blood sausage made from selected quality raw materials, its high quality being evidenced by the regular appearance of the slices, its bright red colouration and spicy aroma. Particular features are the cubes of lean meat inserted into it (at least 35 %, some of which can be replaced by liver, heart or tongue) and thoroughly derinded cheek (up to 35 %). Apart from the blood/rind, the sausage also contains approx. 5 % liver. Thüringer Rotwurst is sold fresh in chitterling or bladder or as a conserve in glass jars or other containers, except artificial casing.

Composition:

100 kg sausage requires 55 kg of pre-cooked pigmeat without tendon with a maximum 5 % visible fat, 25 kg pre-cooked cheek without rind, 5 kg raw pig’s liver, 7,5 kg pickled pig’s blood, 7,5 kg cooked rind; nitrate pickling salt, spice mix (in particular ground black pepper, Thuringian marjoram and onions).

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The entire production process of the blood sausage takes place in the geographical area specified.

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Thüringer Rotwurst has a centuries-old tradition in Thuringia. It is a permanent feature of the butcher’s trade and has been made and eaten, often from time immemorial, at the much-loved farm slaughter festivals in Thuringia. These days it is produced all over the Thuringian region. There are also several major producers. The provenance of the name has been retained because at the time of the former GDR it was used only as a genuine indication of geographical origin.

Thuringian sausages, including Thüringer Rotwurst, from time immemorial, have had a good reputation in Germany and beyond for over 200 years. Owing to its excellent taste Thüringer Rotwurst is known and sought-after far and wide and is also called the ‘Queen of Blood Sausages’.

The reputation of Thüringer Rotwurst is founded on the skill and experience of Thuringian butchers and the recipes handed down.