Meals with thuringer sausage?

Question

So, I enjoy cooking, though I am no chef. My dad mentioned thuringer sausage the other day, so I wanted to make him a meal with this. I got some at the grocery store, and I realized that I don't know what to do with it.

Anyone make meals with this sausage? Looking for tips on how to make it and with what. I assume either fry or boil and I would guess that maybe it is often served with potatoes or k***t?? Any suggestions are welcome. Thanks.

Answer 1

To heat,drop sausage into boiling water, cover, and turn off heat. Let stand until heated through. You can serve anything you want with it. Any kind of potato, noodles, salad or vegetable. Or just some good bread and mustard.

Did you mean german type thueringer sausage,here is a picture:http://www.germandeli.com/stthsmbr.html , or did you mean summer sausage,picture:http://www.countrybrewer.com/images/summ...

Answer 2

Oh my god. you are so lucky. Did you really get real Thuringer Sausages? I love them. My husband would do anything to get some. Usually they are even difficult to get in Germany. When we lived there my in laws sometimes would drive for the weekend and get some and then we would have a feast.

The traditional way is to grill them on charcoal, or if you don't have charcoal rub your gas grill with bacon and grill them. They need to be slowly cooked, but a little charred (although it is not healthy).

They are usually served with mustard in a open white breadroll (Kaiser rolls will be good). If you are nearby a german deli you should be able to get a real german mustard (they are a little more spicy than american ones).

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

Can I come over?

Answer 3

Thuringer Sausage is also known as Summer Sausage.  It is seasoned along the lines of salami.  

BAKED EGGS and THURINGER SAUSAGE  

Ingredients:

    * 1/4 Cup butter or margarine

    * 4 Slices rye bread, cubed

    * 2 Cups chopped Thuringer summer sausage

    * 2 Cups cubed cheese spread

    * 4 Eggs

    * Salt and pepper to taste

Directions:

In a 350 degree oven, melt 1 Tbsp. butter in each of 4 ramekins. Stir 1/4 of the bread cubes into each ramekin. Bake 5 minutes. Stir in thuringer and cheese. Make a depression in the center of each ramekin. Break an egg into a cup. Slip egg into depression. Sprinkle with salt and pepper. Bake 15-18 minutes.

Makes 4 servings.

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QUICK SAUSAGE SKILLET

1/2 lb. chub-style salami or thuringer

4 fully cooked smoked frankfurters

2 green peppers

3 med. tomatoes

1 lg. onion, sliced

1 tsp. paprika

Remove casing from salami or thuringer. Cut meats into julienne sticks, about 2 inches long and 1/4 inch thick.

Cut frankfurters into 1-inch chunks on the diagonal. Halve the green peppers. Remove seeds and slice lengthwise. Remove core from tomatoes. Slice from top to bottom into 1/2 inch slices.

Heat salami and frankfurters in wide skillet. Add onion. Saute for 2 minutes until onions are limp. Add the green peppers, tomatoes and paprika. Toss over high heat until vegetables are tender. Lower heat to low. Cover and steam for 10 minutes. Serve immediately over hot fluffy rice, if desired.

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SAUSAGE SKILLET WITH SMOKED THURINGER  (4 servings)

1 tray whole domestic mushrooms

1 red bell pepper, cut in 1" squares

1 green bell pepper, cut in 1" squares

1 red onion, cut in 1" squares

1 tray whole cherry tomatoes

3-4 links Brat Hans Smoked Thuringer, cut in 1" pieces

(or any other Brat Hans sausage)

1/2 cup olive oil

4-5 cloves fresh chopped garlic

2 tbs fresh chopped oregano

1 lemon, juiced

Salt and pepper

Soak bamboo skewers in water for 30 minutes prior to using.

In large mixing bowl combine olive oil, lemon juice, garlic, oregano, salt and pepper.

Add all other ingredients and mix well. Assemble all items alternating on bamboo skewer, put on hot grill, brush with left over marinate and grill until vegetable caramelizes on both sides.

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GRANDMA'S PEA SOUP (Makes a LOT of soup!)

Ingredients:

    * 1/2 pound dried whole peas

    * 1/2 pound dried green split peas

    * 1 meaty ham bone

    * 3 quarts water

    * 1 large onion, chopped

    * 1 medium carrot, chopped

    * 2 celery ribs, chopped

    * 1/2 cup chopped celery leaves

    * 1 teaspoon bouquet garni (mixed herbs)

    * 1 tablespoon minced fresh parsley

    * 1 bay leaf

    * 1 teaspoon salt

    * 1/4 teaspoon pepper

    * 1/2 pound smoked Thuringer sausage, chopped, optional

SPAETZLE DUMPLINGS:

    * 1 cup all-purpose flour

    * 1 egg, beaten

    * 1/3 cup water

Directions:

Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven or soup kettle.

Add ham bone, water and remaining soup ingredients except Thuringer and dumplings. Bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours.

Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and Thuringer if desired to kettle.

For dumplings, place flour in a small bowl; make a depression in the center of the flour; add egg and water and stir until smooth. Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, for 10-15 minutes. Discard bay leaf.

Yield: 4 quarts.

IF COOKING FOR TWO: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.

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SAUERKRAUT SOUP

Ingredients:

10 oz Sauerkraut

9 oz bacon, chopped

1 onion, chopped

1 large garlic clove, crushed

4 1/4 cups cold water

1/2 teaspoon paprika

2 teaspoons chopped fresh dill

5 oz smoked sausage of your choice, sliced or chopped

5 oz sour cream

sea salt and freshly ground black pepper

Preparation:

Rinse the Sauerkraut in cold water and leave to drain.

Place Sauerkraut, onion, garlic and cold water in a large saucepan with seasoning. Bring to the boil, then simmer for 15 minutes.

Meanwhile, fry the chopped bacon in a deep frying pan until the fat starts to run. Stir in the paprika and mix into the Sauerkraut mixture. Return to a gentle simmer for another 15 minutes then add the dill and sausage of your choice. Stir in the cream, check the seasoning and reheat until just on the point of boiling. Serve with rye bread.

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Hope these work!  : )

Answer 4

It is lightly seasoned with several spices, especially coriander, and is ready-to-eat as a snack, an appetizer, with bread, or as meat to be added with other ingredients in various main dishes. Thuringer is also known as summer sausage.

Summer Sausage Stuffed Squash

6 yellow squash

1/4 c. onion, chopped fine

1/4 tsp. salt

2 1/2 tbsp. Parmesan cheese

1/2 lb. summer sausage

1/2 c. herb-seasoned stuffing

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

Summer Sausage Cheddar Omelette

1/4 cup of diced summer sausage

1/4 cup of shredded cheddar cheese

3 eggs - well beaten

salt and pepper to taste

optional 1 Tablespoon of dried onions flakes

In a pre-heated 10 non-stick skillet, pour eggs into skillet, swirl egg mixture to cover bottom of skillet. Add salt and pepper to taste. Add optional onions flakes now if you want a little more flavor. Add diced summer sausage and shredded cheese to one half of eggs and let egg continue to cook until they are almost not runny. Using a spatula carefully cover filling with the other half of eggs. Now flip omelette to slightly brown the top side.

Also, take a look here:

http://www.cdkitchen.com/recipes/cat/633...

Answer 5

Like the last person it is a nice sauasage if it is a true Thueringer type, I use it in place of bacon in German Potato salad, in a diced/julienned meat salad with a mustard and mayo dressing, chopped up and added to Beef Rouladen stuffing, cut into cubes and sauted with potatos, onions and then made into an omelette like dish.

Even just cut into slices and cooked like a ham steak and served with mashed potatos and sauerkraut, or the gruenkohl she said or a sweet and sour braised red cabbage, I make a killer one in the fall with apples and caraway seed and a splash of red wine vinegar, sweetened with dark brown sugar and candied sticky.