Thuringian sausage (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. The sausages are sometimes sprinkled with beer during
Toad in the hole Dishes like toad in the hole appeared in print as early as 1762, where it was described as a 'vulgar' name for a 'small piece of beef baked in a large pudding'. Toad in the hole was originally created as a way to stretch out meat in poor households. Chefs therefore suggested using the cheapest meats in this dish. In 1747, for example, Hannah Glasse's "The Art of Cookery" listed a recipe for 'pigeon in a hole', calling for pigeon rather than the contemporary sausages. In 1861, Isabella Beeton listed a similar recipe using rump steak and lamb's kidney, while