You might be wondering how Thüringer cervelat sausages differ from regular summer sausage if you’ve recently purchased a pack. I understand, as Thuringer sausage is essentially the cousin of summer sausage and has a similar appearance.
The main difference is that Thuringer should be grilled and eaten right away, but summer sausage is served warm or cold.
In this Thuringer vs. summer sausage comparison, I’ll answer any queries you might have. I’ll go over the many types of meat that go into each, how they’re created, and some popular serving ideas.
Differences and similarities between Thuringer and Summer Sausage
Thuringer sausage is also known as Thuringer cervelat, which is highly similar to summer sausage, as previously said. That may generate some doubts about the differences and similarities between the two.
To demonstrate my point, I’ve created a table that summarizes everything we’ve spoken about so far and highlights the differences and similarities between these two popular sausage varieties.
Summary of differences and similarities in table form
|Meat||taste||Preparation||Best paired with||How served|
|Thuringer sausage||Pork, beef, version||tangy||It is smoked||Wine or cheese||Either warm or cold|
|Summer sausage||Pork fat and beef||Tangy and spicy||it is grilled||Potato salad, mustard, and beer||Best served warm|
The fundamental difference between these two sausage types, as you can see, is the method of preparation. Thuringer cervelat is best cooked on the grill, while summer sausage needs to be smoked for a few hours.
In addition, Thüringer sausage goes well with beer but summer sausage goes well with wine. Thüringer should only be eaten hot off the grill, but summer sausage can be consumed both warm and cold.
What Is Summer Sausage, and How Do I Make It?
Summer sausage is a traditional European sausage that dates back to the days before refrigeration. It acquired its moniker because folks eventually figured out how to make a sausage that didn’t go bad during the hot summer months. They were able to do it by combining many preservation procedures at the same time.
There are many different kinds of summer sausages available. Some people equate it to other forms of sausage, such as salami and trail bologna.
Meat is used to make the summer sausage.
Typically, this sausage is made of beef, veal, or pork. There is also a beef-only summer sausage available. Mustard seeds, garlic, and black pepper are all familiar spices. Variations with coriander or ginger are also popular.
Summer sausage is one of America’s favorite meat specialties, and it’s easy to make at home. The beef-to-pork ratio is a personal preference. If you were making these sausages from scratch, you’d use 70 percent beef and 30 percent pork, or vice versa. Chuck is one of the most significant cuts of meat available. Pork butt or shoulder cuts are both options.
Cooking summer sausages
Summer sausage can be tossed into your casserole, smoked, or baked in the oven. To get the most out of the flavor, though, it’s best to smoke it. Use a smoker (or grill) to keep low temperatures, and electric sausage smokers are the most acceptable option.
The temperature at which the food is cooked is crucial. Set your smoker to 120 degrees Fahrenheit, then gradually increase to 160 degrees Fahrenheit, finally to 190 degrees Fahrenheit. If you’re cooking the summer sausage in the oven, start at 170°F and progressively rise to 190°F. Summer sausages are cooked to an internal temperature of 160°F.
What Foods Go Well With Summer Sausage?
Most American families eat this sausage as a snack or as part of their charcuterie board on Sundays. Summer sausage is delicious on sandwiches, in casseroles, and with cheese or crackers and a glass of wine.
What Is Thuringer and What Does It Mean?
Thuringer bratwurst, or Thüringer sausage, is a German sausage from the state of Thuringia. It dates back to the fifteenth century and is one of the oldest sausages. This sausage is a way of life in its home region.
Some Germans enjoy adding mustard to their food, while others consider mustard (or any other condiment) prohibited. This sausage is also known as Thüringer cervelat in the United States, as cervelat is a type of semi-dry sausage that is frequently seasoned or smoked and is quite similar to summer sausage.
Meat used to make the Thuringer sausage.
This sausage is made in Germany with pig and beef (or veal) seasoned with pepper, salt, marjoram, and caraway seeds. Nutmeg, coriander, and lemon zest are other options that provide even more flavor. This hot sausage is around seven inches long and is usually spicy. This sausage is generally sold raw.
In the United States, Thuringer sausage is traditionally produced with beef, salt, a few curing ingredients, spices, and a lactic acid starter culture. Dry mustard has to be the most ubiquitous spice. After being filled into a knotty casing, the beef sausage is smoked, dried, and cooked.
Thuringer is now made with a mixture of pork and beef in an increasing number of recipes and butcher shops. It is usually made up of lean meat sections with pork fat from the back of the pig.
Thuringer Sausage Cooking Instructions
Thuringer’s flavor is mainly determined by how it is prepared. Traditionally, Germans would do it over a wood fire on a bacon-fat-greased grill. If you don’t have access to a wood-burning grill, any other grill will suffice.
The heat should be hot enough to give the sausage a black crust, but not too hot. And in this case, dark does not imply burnt! To add flavor to the sausage, brush it with beer while it’s on the grill. The outside of the skin will cool slightly, but the inside will continue to cook.
What Foods Go Well With Thuringer Sausage
This sausage is typically served with potato salad in both Germany and the United States. Mustard is probably the essential garnish. That isn’t the kind of sausage you want to cut cold; it’s the kind you want to eat while it’s still warm. There’s no mistake about it: beer is the way to go when it comes to a drink of choice.
Frequently asked questions
How can I make a sausage?
There are many different types of sausages; thus, the formula for making them is mainly determined by the variation. The following are the basic processes for making most types of sausage:
Step 1: The sausage maker grinds or minces the meat and then combines it until the desired consistency. Pork is the most popular meat, though it is frequently combined with beef or veal.
Step 2: seasonings are added, and the sausage mixture is left to rest overnight — or for as long as the flavors have time to meld. Any sausage served fresh as ground beef is ready at this point, but encased sausage requires one more step.
Step 3: The mixture is placed in a machine and dispensed through a spout. The casings are bunched up above the faucet, whether natural or artificial. The sausage fills the case as it passes through.
Step 4: Once the casing is complete, the sausage maker can leave it in a rope or pinch it at equally spaced intervals and spin the sausage to produce closed-off areas. These seams can then be trimmed to generate individual connections by the maker.
Step 5: Cooking, smoking or both are the next steps for sure. Smoking sausage can enhance its flavor while also preserving it and preparing it for consumption. Other sausages are hung to dry-age, which affects the taste and helps to keep the meat.
Various sorts of sausages are prepared in a variety of styles or levels of preparation. It’s essential to know the distinctions between these classifications:
Fresh sausage: is an uncooked product. It is sold in ropes, links, or as a loose ground mixture at stores. This variety must be cooked before eating. The easiest way to cook link sausage is to boil it first, then sear or grill it to brown the outside.
Cooked sausage: This sausage is made from cooked fresh meat and is ready to consume right away. Hot dogs are a good example. To keep these meats fresh until you eat them, keep them refrigerated.
Sausage that has been smoked is either slow smoked or cooked and then smoked. Although this sausage is ready to eat, most types must be kept refrigerated.
Semi-dry sausage: Semi-dry sausages are partially dried, as the name implies. What happens when the sausages are being smoked, which also cooks them thoroughly. Semi-dry sausages can often be stored for a long time.
Dried sausage is a fully dry sausage that has been aged and cured and is ready to eat without refrigeration. Sausages are commonly consumed as a snack or as part of a meal. They’re available as a bit of stick or as slices from a whole sausage.
You’ll make no mistake if you switch from summer sausage to Thuringer for your next Sunday get-together. Thuringer is a tasty, tangy-flavored sausage that can be used as a summer sausage substitute. Just remember to throw it on the grill now and again and give it a good beer bath.
When it comes to Thüringer cervelat vs. summer sausage, I hope I’ve created a clear image. Because their tastes are so similar, if you like one, you’ll probably like the other.