Thüringer Bratwurst is perhaps the oldest bratwurst in Germany. Dating back to the 15^th century, it is a true German classic and, like the Big Green Egg, an Evergreen. Traditionally, its preparation has been subject to certain rules. The sausage must be thin and long, between 15 and 20 centimetres, and should only be grilled over charcoal. In other words, Thüringer Bratwurst and your Big Green Egg kamado are the perfect match! The bun? This is a minor detail – it is mainly used to hold the sausage. You make the sausage yourself, of course. It may seem complicated, but you will find that you will soon become proficient at filling the sausages. Before you get started, however, you should factor in 3 hours extra for the preparation time, as you will get the best and tastiest results if you place the meat in the fridge for an hour before grinding and let the bratwursts rest for 2 hours before grilling.