Nürnberger Bratwürste

The origin of the Nürnberger Bratwürste sausage; one of the oldest German sausages can be traced to the city of Nuremberg.

MeatsMetricUS
Fatty pork: belly, jowl, shoulder800 g1.76 lb
Pork fat: back fat, belly fat, jowl fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Marjoram1.0 g1/2 tsp
Ginger1.0 g1/2 tsp
Cardamom0.3 g1/8 tsp
Caraway, ground0.5 g1/4 tsp
Instructions
  1. Grind pork through 1/4” (6 mm) plate.
  2. Grind fat through 1/4” (6 mm) plate.
  3. Mix ground meat with salt and spices.
  4. Add ground fat and mix all together.
  5. Stuff firmly into sheep casings making links 3-4” (7-10 cm) long.
  6. Refrigerate.
  7. Fry, bake or grill before serving.
Notes
Nürnberger Bratwürste is characterized by their small size. Marjoram is always added.
Nürnberger Bratwürste carries PGI, 2003 classification.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs