Division 3.2 Description of product to which the name in (1) applies

This is a speciality blood sausage made from selected quality raw materials, its high quality being evidenced by the regular appearance of the slices, its bright red colouration and spicy aroma. Particular features are the cubes of lean meat inserted into it (at least 35 %, some of which can be replaced by liver, heart or tongue) and thoroughly derinded cheek (up to 35 %). Apart from the blood/rind, the sausage also contains approx. 5 % liver. Thüringer Rotwurst is sold fresh in chitterling or bladder or as a conserve in glass jars or other containers, except artificial casing.

Composition:

100 kg sausage requires 55 kg of pre-cooked pigmeat without tendon with a maximum 5 % visible fat, 25 kg pre-cooked cheek without rind, 5 kg raw pig’s liver, 7,5 kg pickled pig’s blood, 7,5 kg cooked rind; nitrate pickling salt, spice mix (in particular ground black pepper, Thuringian marjoram and onions).