The Thüringer Bratwurst (Thuringian Sausage) is roasted on the grill. There are many recipes, but everyone is held secret. She tastes very good, some Thuringian missing her if they are on travel. I not. ;-)
Tabarz had the probably most famous tester short time ago. The King of Sweden was on a visit at the Duke of Coburg-Gotha. The nobility goes here to the hunt, naturally. In Thuringia forests it gives this sausage nearly during all rests, also in pause between hunting. The Swedish king was very enthused of this sausage, that told a witness of the noble meeting.
What should I say about local customs of my home? That they split their potatoes with forks like all Germans do? (smile) I think it is the place to write a little about Thuringian people in principle.
My opinion changed during last six years. I lived in some different places of Thuringia. In the southeast region near wonderful Bleichloch water reservoir (the biggest of Germany) people are.... sorry, a bit "bordered and stupid". Unkindly, intolerantly. It's a rural region, sparsely populated. It's sad, because that landscape really is beautiful. Less tourism, of course.
Totally other people live belong the superhighway A4 from Eisenach till Weimar. Openly, tolerantly, direct and kindly, humorous. Here you find cosmopolitan people, economy and best tourism.
They like and understand to celebrate.
It´s a regional custom, the fires at Easter time. But like I got as information now some other German places know it, too.
Fire means a bit religious, but more I heared it would have the sense to drive out the bad spirits of winter. Nearly all villages or towns have their own regional big Easter fire. It is always fun, connected with a celebration.
I don't know how to translate, in german it is called Blechkuchen or Rahmblechkuchen. The lady in the bakery in Schmalkalden called it "Matschekuchen". You get it with fruits, with cheese, with nuts, just try it. It's fantastic!
Soljanka is originally a Ukranian recipe that became local fare in eastern Germany during the communist period. You will find Soljanka on just about all menus in restaurants in Land Thüringen.
Here is a recipe:
250-300 gr. Sausage or meat leftovers
150 gr finely cut onion
2 tablespoons oil
3-4 tablespoons tomato puree or ketchup
1 litre meat stock
1 small sour pickle
1 red pepper (from a jar)
optional: 50 gr. uncooked sauerkraut
2-3 teaspoon lemon juice
1 teaspoon paprika powder
1/2 teaspoon salt
freshly milled pepper
1 teaspoon sugar
4 slices of lemon
4 tablespoons sour cream
optional: some fresh dill
Cut the meat in slices and then in strips, and fry them with the onion in hot oil. Add tomato puree, then add the meat stock. Add pickle, strips of red pepper, and (optional) the uncooked sauerkraut. Boil gently for a short while. Finish off with lemon juice, paprika powder, salt, pepper and sugar. Pour hot into a plate or bowl, with 1 slice of lemon in each bowl or plate and add a tablespoon sour cream and (optional) some dill.
It's another special food of our region. To "create" them needs knowledge. Made out of potatoes. Grated poor potatoes and cooked mashed potatoes together in a special mix. Also important which time you can mix both. Then you can form the dumplings and do inside boiling water. Only light boiling!
Really special, but delicious.
In former times that meant lot of work for every cook. ;) Meanwhile you can buy the mix as ready one.
But a good cook still makes himself.
You eat together with meat dish and lot of sauce.
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I wondered so much. From my hometown Mannheim I'm used, that people eat Brezels. But in Thueringen, there are no Brezels, but everywhere Thueringer Bratwurst.
I liked a lot the Easter customs in the small villages. People create rabbits and other things. This one is in Allendorg near Schwarzburg, as far as I remember.
Theaterplatz 2, (formerly Mercure Grand), Erfurt, Thuringia, 99084, Germany
Good for: Couples
Some of Weimar's most famous guests have slept here since 1741. These famous guests include Jakob...more
Fritz-Koch-Strasse 12, Eisenach, Thuringia, 99817, Germany
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