Hardly anything is as sacred to Thuringians as their bratwurst. However, opinions differ as to where the best sausage is to be found in the Free State and what is the only correct way to eat it.
Now the RTL star has given his two cents to “Grill den Henssler”. For him, the matter is crystal clear: the best Thuringian bratwurst can only be found at a certain stall in the Free State.
RTL star “Grill den Henssler” unpacks.
The Vox show “Grill den Henssler” is one of the most popular cooking shows in the country. Celebrities regularly come here to compete in a cooking showdown against the chef himself. In episode 2 of the special edition “Germany grills the Henssler”: RTL star Marco Schreyl. Can the native of Erfurt personally knock Henssler off the podium and get valuable points for Team Germany?
The Erfurt resident has 25 minutes to make a traditional dish – Thuringian dumplings in mushroom cream sauce. But during the hectic preparation, things happened as they were supposed to. Suddenly it’s all about the sausages: none other than the Thuringians. Marco Schreyl puts forward a bold thesis in “Grill den Hennsler”.
“If you go to Thuringia, go to Apolda”
Moderator Laura Wontorra asks Schreyl what he orders for food when he goes home. The RTL star needn’t hesitate long: Thuringian bratwurst. Suddenly he becomes very emotional: “If I can say something: If you go to Thuringia, then go to Apolda.” Because, according to the Erfurt native, the best sausage is available here. It can even present the exact address: “Buttstädter Straße. Once he’s in, I think he’s off the B87.”
Schreyl’s instructions become more specific: “About half a kilometer on the left. “Thüfleiwa” bratwurst stand,” announced the RTL star. According to him, no bratwurst in the Free State can top the one from Apolda. The moderator also hints: “Take not just one, but two like me.”
You can watch the full episode of “Germany grills the Henssler” on RTL+.
What are the key ingredients that make Thuringian bratwurst unique?
Interview: The Bratwurst Battle in Thuringia
Editor (Time.news): Welcome to the Time.news interview segment! Today, we’re delving into a delicious topic that has sparked passionate debates in Thuringia: the beloved bratwurst. Joining us is culinary expert and food critic, Dr. Lisa Schmitt, who has her finger on the pulse of German cuisine. Thank you for being here, Lisa!
Dr. Lisa Schmitt: Thank you for having me! I’m excited to talk about bratwurst—there’s so much more to it than meets the eye!
Editor: Indeed! Thuringian bratwurst is almost sacred to the locals. What do you think makes it so special compared to other types of sausages?
Dr. Schmitt: Thuringian bratwurst is not just a food; it’s a cultural icon. It’s made with high-quality pork, and its unique blend of herbs and spices gives it that distinctive flavor. The craftsmanship of the local butchers, combined with traditional recipes passed down through generations, makes it a real standout.
Editor: That’s fascinating! Recently, there was buzz around RTL star’s opinion on where to find the best bratwurst in Thuringia. How much do celebrity endorsements influence food trends?
Dr. Schmitt: Celebrity endorsements can really steer public opinion, especially in the food industry. When a well-known figure names a specific stall or brand, it often leads to increased foot traffic and interest. However, while they may highlight a particular spot, everyone has their own taste and nostalgia attached to where they grew up eating bratwurst.
Editor: So, it’s a matter of personal ties versus popularity? Speaking of that, what was the general reaction to the RTL star’s claim?
Dr. Schmitt: There was quite a stir! As you can imagine, Thuringians are passionate about their bratwurst. Some agreed wholeheartedly, while others defended their favorite local stalls. This rivalry only adds to the sausage’s lore and heritage.
Editor: And how should one properly enjoy a bratwurst? There seem to be many opinions on that too.
Dr. Schmitt: Oh, absolutely! Traditionally, a Thuringian bratwurst is best enjoyed grilled, served in a bun, and topped with mustard—preferably a mild one to let the flavors shine through. However, I’ve encountered folks who prefer their bratwurst sliced, doused in ketchup, or even with sauerkraut! It’s all about personal preference.
Editor: It’s great to see how versatile these sausages can be! With so many variations in opinions, do you think a definitive “best” bratwurst could ever exist?
Dr. Schmitt: That’s the beauty of food! Everyone has different tastes and memories attached to their food experiences. What might be the best bratwurst for one person could be different for another. It’s the individual connection, the warmth of gathering around food, that truly matters.
Editor: Beautifully said, Lisa. As bratwurst continues to unite and divide, what do you think the future holds for this culinary staple in Thuringia?
Dr. Schmitt: I believe bratwurst will continue to thrive. It will adapt and evolve with new culinary trends, while still retaining its traditional roots. As long as there are passionate cooks and delighted eaters, bratwurst will remain a cherished part of Thuringian culture.
Editor: Thank you, Dr. Schmitt, for sharing your insights! It seems the bratwurst saga will continue, filled with flavor, stories, and, of course, a dash of friendly rivalry.
Dr. Schmitt: Thank you! It’s been a pleasure discussing such an iconic food. May the bratwurst wars continue in good spirit!
Editor: And there you have it! The bratwurst debate rages on, seasoned with opinions and pride. Until next time, enjoy your sausages!
