The most important part is to understand that this kind of meat is very different from what you would normally think about when thinking about sausage or even bacon.
When it comes to the kinds of meats served in the USA, there are a lot of common forms that people see, and they can be properly called bologna, salami, pepperoni, summer sausage, hot dogs, etc.
Thuringer meat is not one of those meats.
It is a unique type of sausage and has many names it goes by and many recipes that involve its use.
This meat is normally made from pork, beef, veal, or poultry.
It’s also very common for people to add some bacon pieces into the mix, but this isn’t necessary for most recipes.
In this article, we will take a closer look at what Thuringer is, where it came from, and how you can incorporate it into your diet.
What Is Thuringer Meat?
The first question that may come to mind is: where does this meat come from? Simply put, the answer is Germany.
For those who know their geography, we can say that this meat comes from the central European country, Germany.
Thuringer sausage is a smoked German sausage with a deep, rich flavor and fresh.
This sausage is usually made with pork but might be made with pork and beef.
This sausage has a very high-fat content, but it is also very low in carbohydrates.
Thuringer meat is often used to prepare many dishes because of its unique taste but can also be consumed alone.
It’s considered an old-fashioned food that was common for people to eat before World War II.
Thuringer is traditionally served cold, not hot.
How Is Thuringer Made?
As the name implies, the meat comes from around a region called Thuringia, an area located in central Germany.
It was first created by people who lived there centuries ago.
Most versions are made with equal parts pork and beef, seasoned with salted and smoked bacon.
The sausage is then slowly dry-cured over a month or more, depending on the fat content desired by the producer.
Sometimes spices such as coriander seeds, caraway, marjoram, and pepper are added to enhance its flavor.
The meat is ground into a fine paste and stuffed into casings made from either natural or artificial materials.
The meat is then smoked and allowed to develop for a few days.
People who do this work will traditionally use local hardwoods such as beech and oak during the smoking process.
The smokehouse temperature must never rise above 140 degrees Fahrenheit so that all dangerous bacteria would die.
The finished product, if done correctly, should keep for a few weeks.
This is usually enough time to sell the Thuringer meat in local regions, especially since this type of sausage is made with easily available local ingredients.
How To Use Thuringer Meat
Germany and Austria tend to use this meat for many different recipes.
Most commonly, it’s served with cabbage dishes such as sauerkraut but might also be used in casseroles and other cooked meals.
People like Thuringers because they add a nice flavor that can’t be found in traditional beef or pork sausage products.
People also enjoy these sausages because they are usually made with few artificial ingredients.
This is different from most other meats, which are often filled with preservatives and chemicals to make them last for longer periods.
When it comes to cooking this meat, there’s not too much to do beyond adding it into recipes that call for it.
However, you can also eat this meat as a stand-alone dish by using it as a traditional breakfast or lunch meat.
It’s important to keep in mind that Thuringer sausage is not like other meats such as chicken and steak.
The fat content of this type of sausage is so high that it will go rancid very quickly.
It’s important to ensure that this meat is kept in an airtight container and used before the expiration date indicated on its packaging.
What Does Thuringer Meat Taste Like?
Many people who have tried this sausage say that it has a unique taste, especially compared to most other European sausages or summer sausages.
In many cases, Thuringer meat will have a very rich flavor that isn’t easily replicated by other types of meats.
The taste of this meat is also a bit salty, but not to the point where it becomes too overpowering.
It’s made with traditional spices that have been used for hundreds of years, so there’s nothing out of the ordinary about this product.
Many people compare Thuringer sausage to salami because they have a very similar texture and flavor profile and are both dry-cured meats.
However, people also compare it to other sausages such as bologna and liverwurst.
There is one thing that everyone agrees on when it comes to Thuringer meat: It’s quite delicious.
The spices used in this product make it taste better than most other dry-cured meats, and the fact that it’s usually made with a mixture of beef and pork means that you’re getting a meat product that is both flavorful and high in nutritional value.
Conclusion
So, now that you know everything you need to about Thuringer sausage, why not try? This type of meat is fairly easy to find in supermarkets or butcher shops, so you shouldn’t have any trouble tracking it down.
As with any dry-cured sausage, Thuringers are best when they’re fresh.
The longer the product sits in its packaging or shipping container, the more likely harmful bacteria may develop on this meat.
Because of this, it’s always a good idea to buy your Thuringer meats from a reputable vendor, which you can find by looking at customer reviews or asking for recommendations from friends.
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