The Thuringian

„Bratwurst“

Structure1. Idea2. History3. Records of the „Bratwurst“4. Interesting facts about the „Bratwurst“5. From raw material to the product6. The ingredients of the sausage Spices Pork as the basis for the production Fattened pig A chain of evaluation7. The productionof the fried sausages Recipe

Video for the production The comparison of different butcher‘s8. From barbecue to enjoying

Prescriptions Video how to grill a „Bratwurst“ 9. Regulate around the fried sausage10. The Thuringian „Bratwurst“ worldwide – dolivery for example the „Fleisch- und Wurstwaren GmbH Schmalkalden“11. Energy balance of the sausage Analysis of the questionairs Facts and figures poel‘s pig breeding GmbH Rippershausen Energy balance12. References

1. Term „Thüringer Bratwurst“

name is not derived from roast, but the worst of production: small sausage is minced meat

different sausages – including sausages cans; fried sausages is also better

distinguished “Rostbratwurst”, “Roster”, “Grillwurst” or “Griller” called

regional Bratwurst – specials “Thüringer Rostbratwurst”

at last 15-20 cm long

medium fine „Rostbratwurst“

close natural casing, raw or steamed, spicy flavour note

since the 6th January 2004 the protection of geographical of the “Thüringer Bratwurst”

2. The history of the Thuringian „Bratwurst“

centuries old tradition oldest written reference in the State Archives in Rudolfstadt in a copy of the

provost‘s account of the Virgin Monastery of Arnstadt in 1404 oldest known recipe is located in the State Archives in Weimar recipe „Thuringian – Erfurtsches Cookbook“ in 1797 many regional legends about the

- Jenaprießnitz – assertition: in 1404 on the weekly famers market invented - Invention in Erfurt - a butcher at the medival market at Gotha has invented it in the year 2010 - 606 years only consists of chopped pork with spices first name „Brati“ at the beginning you ate it with dumpling, later with rolls EU regulation: should only come from Thuringia

3. Records of the „Bratwurst“

1994regions of „Bratwürste“ also keep records. 3100 meters long, the long white, whichproduced a butcher from Jena in 1994.19983rd Thuringia Day in Ilmenau 02.- 04. October, 1998.3710 meters long intestine was filled with 1.7 tons of sausage mass.19993046 meters - The longest sausage in the world was produced in the formation region of “Bratwurst”, ThuringiaWorld record of the Thuringian butcher Zollner from Laasdorf with 5000 metres.World record of the butcher Ossner from Weihbüchl near Landshut with 5888 metres.(see to the longest sausage – sheet 9)2002Hans-Joachim Fuchs from Erfurt was barbecue world champion.2005a 333 metres long sausage was grilled on 25th June 2005 at 4 o’clock in one piece.2005 Fastest “Bratwurst” - Eater”Sonya Thomas, the 45 kg flywight devoured, ate on 8th August 2005 - 35 “Bratwürste” in ten minutes and had beaten the old record of 19,5 significantly.

“Everything has an end – only the sausage has two”.

4. Interesting facts about the „Bratwurst“

“Bratwurst” fixed:• 14. “bratwurst” fair Niederzwehren/Kassel 28.-31.08.2009)• 2. Bergisch grill

championsship 30.08.2009)• 4.”Bratwurstiade”,Holzha

usen Thüringen (03.10.2009)

Museum of the „Bratwurst“

The museum houses a permanent exhibition on the history, tradition and cultural significance of the sausage in the social life in general and the Thuringian “Bratwurst” in particular. Everything about the sausage has its place here. From pig to slaughter up to the equipment for “Bratwurst” production exhibits the rich.

- Wachsenburggemeinde /

OT Holzhausen

Queens of the „Bratwurst“

1. Thuringian Sausage- Queen 2000Barbara GöhringMengersgereuth-Hämmern

Butcher‘s company Blechschmidt

7. Thuringia Sausage - Queen 2009 - 2010Annett AppenrodtGothaButcher‘s company Schlenstedt

The longest „Bratwurst“

27/06/1999 Butcher Bernhart Oßner is a team of 16 butchers and volunteers in the picnic area at Landshut Weihbüchl with

5888 m the longest Bratwurst ago at a time. The production in a specially converted barn lasted nine hours and 13 minutes. To fill sheep casings are used, each approximately 30 m in length, which were pushed 10 cm at the end time of each other. There were 1700 kg cooked sausage meat that came from around 30 pigs. For good taste, wait about

50 kg spices necessary.

Fleisch -und Wurstwaren GmbH Schmalkalden

more information about the „Bratwurst“• average day production : 2,5 t ∙ 5 days = 12,5 t/a week

12, 5 t/week ∙ 50 weeks = 625 t /year• before Pentecost : 8-9 t• details pro batch: 1 batch purchase 150 kilogram fried sausage

(absorption volume of the machine)

ca. 17 batches every day• casing for 1 batch: 350 meter of pig casing or 450 meter of sheep

casing• the pig casing comes mostly from china, because of the low water- and

energy costs + own establishing• consumption 350 meter ∙ 625 t = 218750 meter = circa 219 kilometer

pig casing / year• slaughtering – 1500 pigs/ week

1 t (Tonne) = 1000 kilogram

„Bratwurst“ in other languages

Deutsch Bratwurst

Arabisch براتوورست

Jiddisch ברַאטווערסט

Russisch колбаса

Japanisch sōsēji

Slowenisch klobasa

Afrikaans braadworst

Kreolisch (Haiti) bratweur

Polnisch kiełbasa

Ukrainisch ковбаса

Raw materials

Beet

Salt

Pepper

Nutmeg

Potatoes

Grass

Grain

5. From raw material to the productProcessing plant Products

Sugar Refinery

Spice mill

Butcher

Slaughterhouse

Pigsty

Sugar

Ground Spices (Salt, Pepper,

Nutmeg)

„Bratwurst“

Mature pig slaughter

Meat, Intestine

Water

6. The ingredients of the sausage Ingredients:• Pork• Natural casings (pork or lamb)• Spices• Antioxidant: ascorbic E300• Milk protein

Where are the ingredients?

• Pork – from Thuringa • Spices – Friom India, Indonesia,

Hungary,• Bulgaria, Greece, Spain,

Southern France, • Balcan countries, Italy

Pork Spices

Origin of Spices

Salt: Poland Pepper: India, Indonesia, Malaysia, Brazil Muscat: India, Indonesia

Cardamom: India, Malaysia Marjoram: Mediterranean countries, Central and Eastern Europe Garlic: Southern Europe (Spain, Italy), Mediterranean countries, China Lemons: China

Click here for the next folia

Pork as the basis for the production of Thuringian

“Bratwurst” Meat is one of the full food

optimal supply of important ones:

Person needs per day:            - 70 - 90g protein (build your own body protein) - 9-10g fat (supplier of energy during physical activity)

Nutrients Knitted fabrics and complementary

- Protein (about 19%)- Fat (2.5%)- Carbohydrates  (1.2%)

- Water (75%)- Vitamins (B, A, C, E, K)- Trace elements (Mg, Fe, Zn)- Residual nitrogen (ca.1.65%)- Ash (approximately 0.65%)- Minerals (Ca, P, S, Na, K)

In raw pork

- lean meat - fat meat (E.g. pulp, nut, fillet, Steak) (z.B. rib, abdomen )

22% protein 17%2,5% fat 22%0,6% carbohydrates 0,5%1% minerals 0,8%110 kcal energy content 266 kcal(464 kJ) (1118 kJ)

In pork is more vitamin B1 per kg (9 mg) and included in the beef (1 mg)

per – head – eating pork from 39,3 – 40,1 kg (in the last 5 years)

Self-sufficiency in Germany – 99% in thuringia – ca. 70% (estimates

2004)

Fattened pigs

Objective:• production of pig meat with great wealth and high proportion of valuable cuts

• high biological performance of absolutly healthy animal wih a increase of more

than 750 g per day• feed conversion under 3 kg feed per 1 kg gaim• fattened final weight of 115 – 120 kg and 90 – 95 kg carcan weight• lean meat content of 55 – 58 %• low loss (less than 3 %)• high cost discipline in all expense items• the average producer price of slaughter pigs : bis 2008 – 1.38 €/kg 30.04.2009 – 1,42 €/kg (ZMP)

Control of the processes within the value chain from a pig

5

521

1319

4528

pig to birthpigprocreationpig rearingpig fatteningslaughterbreakdownconvertingbig - retail industry

The percentage shares relates of a total value 358 €

7. The production of the fried

sausages• production: finely minced pork

• possibly also calf or beef

• sometimes beside salt and pepper also curmin, “Majoran”and garlic are used

• dependirg on regional development the spice mixture can be varied

• the majority of raw materials must come from Thuringia (51%)

• you mix all ingredience well and put them afterwards into natural intestine

Amounts given for 100 kg sausage meat

• 50 kg lean pork shoulder

• 30 kg fat pork shoulder

• 20 kg uncured roast beef sausage

• about 100 m pork or sheep casing

spices per kg

• 22 g salt

• 2 g freshly ground pepper

• 1g freshly ground cumin

• 0,5 g freshly ground mace

Video for the production

• Click here. ( Part 1 )• Click here. ( Part 2 )• Click here. ( Part 3 )

The comparison of different butcher`s

Edeka

Der Landschlachter

Fleischerei Albrecht

Fleischerei Poser

Fleisch- und Wurstwaren

Fleischerei Rügheimer

Fleischerei Weisheit

8. From barbecue to enjoying Prescription: Thuringian fried sausage with

vegetablesIngredients:Ingredients:

Preparation:Potatoes bite-firmly simmer. Pect the onions and cut in stripes. Peppers wash, cut them into quarters. Cut the sausages into small pieces. Oil in a frying pan heat it up. Paprika in it sear. Onions, suasge and potatoes inflickt and with sear. With salt, pepper and paprikapowder spicing. Serve everything on a plate with parsley strews.

quantity measure ingredient

1 kg potatoes

150 g onions

1 packet peppers mix

400= 4

gpices

Thuringian sausages

something salt, pepper, paprikapowder

something parsley

Recipe: fresh fried sausage with potatoes and red cabbage

Ingredients for 4 people

• 4 big sausage medium size

• 1 apple- grate it

• 1 kg potatoes. Medium size or big

• 1bottel red cabbage

• 1 bay leaf

• pepper, salt

• oil

• some juniper berries

Preparation

• wash potatoes, peel them and cut them into

• let cold, salted water boil

• put red cabbage into a pot and heat it up

• add bay leal and junuper berries (according into taste) add the grated too

• drain the cooked potatoes and serve them with fried sausage and red

cobbage

Good appetit !!

The same can be served with pickled cabbage.

Video how to grill a „Bratwurst“

• Click here. ( Part 1 )

• Click here. ( Part 2 )

9. Regulate around the fried sausage

only original ones of the rust use Thuringian charcoal not with mrasures and fork, but with the hand, fried sausage

and roll with “Born” mustard or “Born” ketchup, like one it likes,

originally genurie Thuringian mustardsupplements with: - potatoe salad

- “Sauerkraut”

- parsely potatoes

- Thuringian “Klöße”

- mashed potatoesThe worst, which you can do with the Thuringian fried sausage

is to convert to a curry sausage.

10. The Thuringian „Bratwurst“ worldwide

dolivery for example:Fleisch- und Wurstwaren GmbH Schmalkalden• 60 own bronchos all over Thuringia• administrative distructs: Wartburgkreis

Schmalkalden – MeiningenHildburghausen

• towns: Erfurt, Suhl, Eisfeld• other countries: - Austria - Transport with truck

- England - Transport with truck- Belgium - Transport with truck- Sweden - aircraft / plane- Russia - ship

• armed forces in Afghanistan, KFOR – troops in Pristina (Kosovo) (scald, frozen) truck airport admission to sale from production to consume: 5-6 days

Salesways abroad

Schmalkalden

Sweden

Austria

England

Belgium

Russia

Afghanistan

(Armed forces)

Kosovo

(KFOR-troops)

11. Energy balance of the sausageenergy expenses for 1 kg meat

water food energy

Farming division 0,8 l 0,36 kg 0,16 kWh

piglets 0,5 l 0,27 kg -

mast 5 l 2,5 kg 0,36 kWh

meat products ltd.

Fleisch- und Wurstwaren GmbH Fleischerei

0,2 l - 0,11 kWh

6,5 l 3,13 kg 0,63 kWh

1 kg meat = 8 sausage a 125 g 1 kg meat = 10 sausage a 100 g 

Extrapolation:

In this statement there are no transport costs included.

Comparision

Costs for 1 bread made from more than one kind of flour (1 kg) 2,30 €

water food energy

1 sausage 0,65 l 0, 313 kg 0,063 kWh

10 sausages 6,5 l 3,13 kg 0,63 kWh

100 sausages 65 l 31,3 kg 6,3 kWh

1000 sausages 650 l 313 kg 63 kWh

agriculture

(27%)

mill

(8%)

bakery

(47%)

transport

(16%)

1 bread 0,621 € 0,184 € 1,081 € 0,368 €

10 breads 6,21 € 1,84 € 10,81 € 3,68 €

100 breads 62,10 € 18,4 € 108,10 € 36,80 €

1000 breads 621,- € 184,- € 1081,- € 368 €

Joul calories

1 sausage 1830 kJ 460

1 sausage with a roll 2350 kJ 585

In an gym, you need 55,2 min for 460 calorie (sausage) or 70,2 min for 585 calorie (sausage with bread roll)with 5,5 km/h and a pitch of 8% on a treadmill

Nutritional value 1 kg bread 7,53 MJ finish energy 9 MJ burning value (3/4 bakery und agriculture) 1 MJ = 1000 kJ

1 bread

(1 kg)

agriculture mill bakery transport

1 bread 2 MJ

(2000 kJ)

0,7 MJ

(700 kJ)

3,8 MJ

(3800 kJ)

1,1 MJ

(1100 kJ)

Comparision

The increase of productivity is dependent of physical work.

foundation + increase of = whole turnover productivity turnover

foundation

turnover

increase of productivity

whole turnover

6700 kJ +

3770 kJ = 10470 kJ at easy physical work

6700 kJ +

5860 kJ = 12560 kJ at middle heavy physical work

6700 kJ +

10750 kJ = 16750 kJ at heavy physical work

Facts and figures Peol’s pig breeding GmbH Ripperhausen

attiude: • sows maintenance (insemination, gestation, farrowing)• complete lining of the sows included rearing expenses • water expenses including cleaning• energy expense (current and feed preparation)

energy expense 1 kg real (factory farming)

Water chuck energy breeding pro rata 0,8 l 0,36 kg 0,16 kWhpiglet 0,5 l 0,27 kgwast 5 l 2,5 kg 0,36 kWh

chuck:- ¾ grain – is orbiting in an average of 5 km harvested and placed directly - ¼ expeller, sunflower grist, soja, mineral feed pig farm itself is based on no grain 

Slaughter in Weimar Feed and animal transport:1 truck transport of 30 tons of corn or 190 pigs slaughtered

Analysis of the questionnairs

Please click here.

Comparison of the origin / the production of the fried sausage „Bratwurst“

• To compare the large butcher’s company “Fleisch- und Wurstwaren GmbH Schmalkalden”with the smaller butcher’s shops of the region of Haselgrund we had to make a projection on 1 sentence= 150 kg meat.

• We didn’t get facts from all of the butcher’s companies so we used the majority of facts.• Smaller butcher’s companies produce and sell a less amount of “Bratwurst”. So they have higher costs for energy,

water and cleaning and the costs for the production are higher too. That means the prices of the “Bratwurst” in these smaller companies are higher.

• They use different spices to produce the “Bratwurst”. But most butchers see the recipes as their company’s secret and keep it. But all of them use salt, pepper, megnut, garlic and cumin.

• To fill in the meat mixture people use intertimez of pigs.• Each butcher’s has a very high level of quality because this means to keep the satisfaction of their customers.• “Bratwurst” is produced with a weight of 100 g, 120 g or 125 g.• It is 15 to 30 cm long.• The butchers produce different kinds of “Bratwurst”. There are e.g. the Thuringian “Bratwurst” – fine and coarse,

“Bratwurst” home-made and others.• The name “Thuringian Rostbratwurst” is geographically determined and has a copyright. It’s only called a

“Thuringian Rostbratwurst” when 51% of all ingrediants come originally from Thuringia and there are only 20% (+ / - 5%) animal fat in it.

• The meat production plays an important role in the production of ”Bratwurst”. Most butchers get their meat from Thuringia. That keeps the costs for transportation lower than if they bought the meat from all over Germany.

• The meat production company in our region is in Rippershausen.• While the regional butcher’s shops sell their own “Bratwurst” in the towns and villages in the region of Haselgrund

the “Bratwürste” of the company “Fleisch- und Wurstwaren GmbH Schmalkalden” are transported all over Thuringia as well as in other European countries.

12. References• http://www.bratwurstshop.de/html/rekorde.html• http://www.bratwurstmuseum.net/Bratwurstrekorde.htm• http://www.bratwurstmuseum.net/Bratwurstkarikatur.htm• http://www.landolthauser.ch/Portals/0/Inhalt/Bilder/gewuerzmuehle.jpg• http://www.feierabend.de/images/channel/web/5/9/g.294059.jpg• http://www.planet-wissen.de/alltag_gesundheit/essen/wurst/img/intro_wurst_metzger_g.jpg• http://www.fotosearch.de/bthumb/IST/IST502/1152764.jpg• http://thomasmayerarchive.de/images/433/065AA19970225A0007/jpg/

065AA19970225A0007,Wirtschaft,Schlachthof,Norddeutsche-Fleischzentrale-Schlachthof-Emstek.jpg

• http://www.knobi.com/knoblauchanbau.html• http://www.uni-graz.at/~katzer/germ/Caru_car.html• http://www.tll.de/ainfo/pdf/pigq0906.pdf• http://www.thueringen.de/de/tll/tierproduktion/schwein/• http://www.tll.de/ainfo/pdf/mswp0705.pdf• http://www.bratwurstmuseum.net/• http://www.novafeel.de/ernaehrung/kalorientabelle/kalorientabelle-fast-food.htm• http://de.wikipedia.org/wiki/Bratwurst• http://www.online-artikel.de/article/schweinemast-und-schweinezucht-25020-1.html• CD Herbert Roth, Star Collektion, BMG

• We thank everybody for their help to make the presentation a success!

The End