Make your contribution to the project, add an article. Find out how

Lëtzebuerger Grillwurscht

Jump to: navigation, search

Thuringer 01.jpg

Lëtzebuerger Grillwurscht, also known as Luxembourgian barbecue sausage or Thuringian sausage (in German Thüringer), are inexpensive, small sausages that taste like a spicy version of the German bratwurst. They are often sold by street vendors and at roadside stands.


Thuringian sausage has been produced for hundreds of years. The oldest known reference to a Thuringian sausage is located in the Thuringian State Archive in Rudolstadt in a transcript of a bill from an Arnstadt convent 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 which also mentions a smoked variety.


Only finely minced pork, beef, or sometimes veal, is used in production. In addition to salt and pepper, caraway, marjoram, and garlic are used. The specific spice mixtures can vary according to traditional recipes or regional tastes. At least 51% of the ingredients must come from the state of Thuringia. These ingredients are blended together and filled into a pig or sheep intestine. Thuringian sausages are distinguished from the dozens of unique types of German wursts by the distinctive spices (which includes marjoram) and their low fat content (25% as compared to up to 60% in other sausages). According to German minced meat law, the Hackfleischverordnung, raw sausages must be sold on the day of their creation or until the closing of a late-night establishment. Previously grilled sausages have a shelf-life of 15 days, and sausages immediately frozen after their creation may be stored for 6 months.


The preferred preparation method for Thuringian sausage is roasted over charcoal or on a grill rubbed with bacon. The fire shouldn't be so hot that the skin breaks. However, some charring is desired.

Usually, a Thuringian sausage is presented in a cut-open roll and brushed with mustard.

New regulations prohibit the use of the word "Thüringer" as it is now regionally protected and reserved to sausages produced in the German free state of Thuringia. Instead, they are now officially referred to as Lëtzebuerger Grillwurscht, translating as Luxembourgian barbecue sausage.

Photo Gallery

To add a photo, please follow this submit form.


Thuringian sausage,

Luxembourg cuisine,

thuringer sausage,