Thuringer Sausage

So, I like cooking, if I am not a leader. My father said to Thuringian sausage, the other day, so I wanted to make a meal of this. I had some at the grocery store, and I realized that I do not know what to do with it.

Anyone make this meal with sausage? Looking for advice on how to do it and with what. I guess either fried or boiled and I guess maybe it is often served with potatoes or sauerkraut?? All suggestions are welcome. Thank you.

As the last person is a sauasage beautiful if it is a true type Thueringer, I use instead of potato salad German baked in a dice / meat salad with a mustard and julienned mayonnaise dressing and add chopped beef Rouladen stuffing, diced and sauteded with potatoes, onions and then transformed into an omelet as flat.

Even just sliced and cooked like a steak with ham and potatoes served with mashed potatoes and sauerkraut, or gruenkohl she says or sweet and sour braised red cabbage, I make a killer in the fall with apples and caraway seeds and a touch of red wine vinegar, sweetened with sugar and candied dark brown sticky.

Oh my god. you are so lucky. Do you really real Thuringer sausages? I love them. My husband would do anything to get it. Usually, they are still difficult to obtain in Germany. When we lived there in the laws, sometimes my car would be for the weekend and look and we would have a feast.

The traditional way is to grill them on charcoal, or if you do not rub your gas grill and charcoal with bacon and toast. They need to be cooked slowly, but a bit charred (even if not healthy).

They are usually served with mustard in a white open breadroll (Kaiser rolls will be good). If you are near a German sausage, you should be able to get a real German mustard (they are a bit more pungent than Americans).

For Christmas, they are served with bratkartoflen and gruenkohl. (Kale sauteed with onions, garlic, then cooked with little water and mustard until well done. A bit like how Southerners cook cabbage).

Can I come?

To heat, place sausages in boiling water, cover and extinguish the fire. Let stand until warm. You can use what you want with it. Any type of potato, pasta, salad or vegetables. Or just good bread and mustard.


Did you mean German Thueringer sausage type, here's a photo: http://www.germandeli.com/stthsmbr.html , or did you mean summer sausage, image: http://www.countrybrewer .com / images / summ ...

It is lightly seasoned with spices to many, especially the cilantro, and ready-to-eat as a snack, an appetizer with bread or meat should be added to other ingredients in entrees. Thuringer is also known as summer sausage.

Sausage Stuffed Summer Squash

6 yellow squash
1 / 4 C. onion, finely chopped
1 / 4 c.. salt
2 1 / 2 tsp soup. Parmesan
1 / 2 lb. sausage summer
1 / 2 c. herb-flavored stuffing

Wash and cook in salted water 8-10 minutes, until tender but still firm. Trim stems. Cut length. Remove pulp, leaving shell. Cook sausage and onion in a skillet over medium heat until Brown, stirring to crumble. Drain. Stir the dough, stuffing, and salt. Place shells in a 9 x 13 x 2 inch dish. Spoon sausage mixture into shells. Sprinkle with cheese. Bake at 350 degrees for 30 minutes or until brown. Serves 6.


Omelet Cheddar Summer Sausage

1 / 4 cup of summer sausage, diced
1 / 4 cup shredded cheddar cheese
3 eggs - well beaten
salt and pepper to taste
Option 1 tablespoon dried onion flakes
In a preheated pan 10 non-stick, pour the eggs into the pan, the egg mixture swirl to cover bottom of pan. Add salt and p.