Nürnberger Bratwürste

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

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
  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.
Nürnberger Bratwürste is characterized by their small size. Marjoram is always added.
Nürnberger Bratwürste carries PGI, 2003 classification.

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