The photograph to the left  provides a view of the central town square of  the southeastern German classical city of Weimar. It was there where the first Thueringer sausage recipe was recorded in year 1613. That recipe documentation, detailing spices such as caraway, marjoram and garlic along with salt and pepper,  has been kept in the state archive since that time. Thueringer bratwurst was first referenced in the year 1404 in medieval German literature. The city of Erfurt, located within the modern day Thueringen  region, is generally regarded as its birthplace. Over the following centuries the Thueringer has steadfastly retained its uniquely flavorful character, not only in terms of ingredients, but also in preparation.