Best Thuringian Sausage/Salami Types
In the world of salami connoisseurs, Greußener salami has been a well-known name for almost 100 years. The Greußener Salami Company was founded in 1864 by master butcher Carl Auene from the town of Greußen in Thuringia, and word of this excellent salami soon spread throughout the region.
The salami has a coarse grain dotted with coarse black pepper, and its hearty flavor is accentuated with garlic. In addition to Greußener salami, which is made from pork, the same company also produces salamis made with wild boar, venison, and poultry.
At least 51% of the ingredients for this liver sausage must come from Thuringia. Added spices and seasonings such as salt, braised onions, ground pepper, and Thuringian marjoram give this sausage its special flavor. After preparation, the sausages are cooled and cold-smoked over beech wood until they reach a golden-yellow color.
This delicacy enjoys a reputation as one of the most beloved sausages of the region. The tradition of preparing these sausages is as long as the Thuringian butcher's trade itself. Nowadays, Thüringer Leberwurst is still made at farm slaughter festivals and eaten fresh from the sausage pan.
This is a specialty blood sausage made from pork, a small amount of pork liver, and spices and seasonings such as salt, black pepper, marjoram, allspice, cloves, and onions. It can often be found in butcher shops throughout Thuringia, and it has been prepared and consumed for centuries at farm slaughter festivals.
Today, it is produced all over Thuringia by several major producers. Thüringer Rotwurst is known in the region as the "queen of black pudding".
This traditional sausage from the historic Eichsfeld region located between Thuringia and Lower Saxony is known far beyond the borders of its home region. The sausage consists of diced and seasoned pork that is stuffed into hand-stitched, bubble-like casings of pork skin or intestines. Feldgieker is air-dried and cold-smoked for up to one year until it develops the desired flavor.
It acquires its unique flavor from the hot processed pork and a special blend of spices including garlic and coriander. The sausage is manufactured manually according to tradition, which has remained unchanged over the past 300 years. Feldgieker is a popular snack on hikes through Eichsfeld and it's usually eaten with a slice of bread.
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