Nürnberger Bratwürste (Nurnberger Bratwurst)

The origin of the Nürnberger Bratwürste/Nürnberger Rostbratwürste sausage; one of the oldest German sausages can be traced to the city of Nuremberg. The Nürnberger Bratwurst can be sold scalded, ready grilled or fresh (raw). Typical specialties are sausages marinated with onions and spices, and the cured smoked bratwurst. The centuries-old tradition of bratwurst production in Nuremberg still continues on a large scale today, the high quality and the unusual small shape of the sausage have made Nürnberger sausage highly appreciated throughout Germany and the world. Nürnberger Bratwürste/ Nürnberger Rostbratwürste carries PGI, 2003 classification.

Lean pork: shoulder, belly, jowl meat800 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
Nutmeg1.0 g1/2 tsp
Ginger1.0 g1/2 tsp
Cardamom0.3 g1/8 tsp
Lemon zest, grated1.0 g1/2 tsp
  1. Grind pork through 5 mm (1/4") plate.
  2. Grind fat through 5 mm (1/4") plate.
  3. Mix ground meat with salt and spices.
  4. Add ground fat and mix all together.
  5. Stuff firmly into 22 - 24 mm sheep casings making 7-10 cm (3-4") links.
  6. Consume the same day or scald in water at 80° C (176° F) for 15 minutes. Refrigerate.
  7. Fry, bake or grill before serving.
Nürnberger Bratwürste is characterized by their small size. The sausage is 7-9 cm long weighing approximately 20-25 g (1 oz = 28 g).
The manufacture of bratwürste in Nuremberg is a centuries-old tradition which goes back to 15th century.
Marjoram is always added.

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