Posted
In Germany, Bratwurst is all the rage on Christmas markets. This culinary specialty, the oldest recipe for which dates back to the 15th century, is very successful all over the world.
For Germans, it’s impossible to spend the winter without Bratwurst, a sausage grilled and served in a small piece of bread with mustard or ketchup. At 4 euros each, Terry Vybiralova is selling lots of them. “Between 3,000 and 4,000 per day”, she specifies. She has been working for four years on the same Christmas market and has mastered its cooking perfectly, on a giant barbecue. It takes ten minutes for a perfect grill. Ideally accompanied by mulled wine, Bratwurst is unanimous among consumers. “It’s the combination of everything. The meat is good, well spiced, with mustard, it’s a dream”, confides an amateur.
In a rural area in central Germany, Simone Hartmann manages the TZG Ernstroda farm. It makes the German favorite sausage, Turingian Bratwurst, made from pork and beef. “We have 2,000 oxen and most of our animals are in the fields. It’s better for the quality of the meat because they can move, the muscles are different.” A good Bratwurst should be made in a short circuit. Simone Hartmann thus employs a master butcher, Ingolf Eis. The meat is first minced, then you have to add a mixture of spices.