Thuringian sausage has been produced for more than 600 hundred years. The oldest known reference to a Thuringian sausage is located in the Thuringian State Archive in a transcript from the year 1404. The oldest known recipe dates from 1613 and is kept in the State Archive in Weimar, another is listed in the Thüringisch-Erfurtische Kochbuch from 1797.

True to the tradition, our flavorful Thüringen Rostbratwurst is made from the same secret spice recipe used since 1885. Now you too can reach back 125 years and enjoy our original bratwurst anywhere in the world from our family-run master butcher shop in Seattle, Washington. Only the finest and all natural minced pork is used in our secret recipe. In addition to salt and pepper, caraway, marjoram, and garlic are used. More than 70% of the ingredients come originally from the state of Thuringia in Germany. These ingredients are blended together to produce this sausage phenomenon.

Thuringian sausages are distinguished from the dozens of unique types of German sausages by the distinctive spices and their low fat content (less than 20% as opposed to up to 60% in other sausages). The preferred preparation method for our Thuringian sausage is roasted over charcoal or on a grill rubbed with bacon. A Thuringian sausage is presented in a cut-open roll, or in a sandwich and brushed with mustard.