Here are a few things you might find useful when making this sausage
- High Quality Natural Casings (AA Grade)
- Thermapen ONE (Accurate Thermometer)
- Sausage Pricker
- Kotai Chef Knife
- Sausage Stuffers
- Meat Grinder
- Meat Mixers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
- Jende Lapping plate for sharpening our grinder plates and knife
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
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Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!
Nürnberger Bratwurst
A beautiful sausage from Nuremberg, Germany
How much do you want to make? 1000 grams
Ingredients
- 400 g pork belly
- 500 g pork shoulder
- 100 g pork back fat
- 16 g salt
- 2 g black pepper
- 2 g white pepper
- 3 g dried marjoram
- 1 g mace
- .5 g all spice
- .5 g nutmeg
- 1 g ginger
- .5 g cardamon
- 1.5 g lemon zest
- sheep casings 18mm-20mm
Instructions
Prepare the casing (If you plan on having a cased sausage)
- Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.
Prepare the meat and spices
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
- Grind your chilled meat on a 4.5mm plate. If you prefer a coarser grind, then grind on a 6mm plate
- Mix the chilled meat with the spices till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand upside down.
- Stuff your sausage into a casing and prick out any air pockets. The sausage links should be between 7cm and 9cm long. Refrigerate overnight. This is a fresh sausage so technically you don't have to refrigerate overnight but if you do the spices will come together better and the little twists between each sausage will dry up. This will keep the meat from spilling out while you cook it.
- Cook the sausage till you reach your desired internal temperature. It was recommended to me to poach this sausage first. At that point you can freeze or refrigerate the sausage. When it comes time to reheat, you can heat on a grill or skillet. With that being said if you want to grill this sausage first, that would be ok. Here are a few cooking suggestions.
Cooking a fresh sausage:
- POACHING | Heat a pot of water to 165f – 176F (73.8 – 80c) and poach the sausage until you hit the desired internal temperature.
- GRILL METHOD | Bring the temperature of your pit to 225f – 300f (107.2c – 148.8c). Place the sausage on the rack and cook till you reach the desired internal temp. Flip often so they cook evenly.
- STEAMING | If you have a steam basket or a steam pot, you can cook your sausages like this till you reach the desired cooking temperature.
- SOUS VIDE | Place the sausages in a vacuum sealed bag and cook them in a water bath. Your immersion circulator should be set to 145f (62.7c) and you will cook your sausages for 2 hours. If you have a very large diameter sausage like mortadella (100mm) then you might want to cook that one for 4 hours. Once finished, cool in an ice water bath. I generally cook my sausage sous vide for 1 hour for every inch that the sausage is wide. A 1-inch-wide sausage (25mm) I will cook for 1 hour
- SIMMERING | In a skillet with a little oil and on medium heat, pan fry your sausage till they take on a little color. Add your favorite cooking liquid (water, stock, beer) and simmer your sausage covered till you reach your desired internal temperature.
- BAKING | In a skillet with a little oil and on medium heat, pan fry your sausage till they take on a little color. Then place the sausage in a preheated oven 225f – 300f (107.2c – 148.8c) and bake till you reach your desired internal temperature.
Storage Instructions
- Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 3-4 days.
- You can also place these sausages in a vacuum sealed bag and freeze for later.
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Maybe I am missing something in my math but I used the scale option to figure for 5lbs of Nurnberger and the numbers are off from dried marjoram to Lemon Zest. I scaled for 5lbs meat and 2264gr meat. The grams converted to Ounces are not exact. for instance the ginger at 2.27gr converts to .08 oz but the scaler comes up with .09 oz and etc. anything to worry about?
You are correct. I personally never use the conversion chart because I don’t find it to be as accurate as the metric values that are listed. You best bet would be to use the grams as that will give the exact number each time.
Needs small amount of crushed Ice or cold water best way to cook poach and spray with oiled and cook in the air fryer at 160C for 25 minutes.
Loved these, great flavor and texture, well balanced absolutely delicious. The lemon zest sat back and brought a nice depth. I just wish I made more right away. I did 1000g and poached as in directions. Ate some just like that, pan fried some, put a couple in the smoker, and cooked some in the air fryer, couldn’t decide which I liked best.
I agree. Such a great sausage!!
Newbie Question. Our local Nuernberger guy in Boston went out of business so I dusted off this 3L stuffer that I have never used. No surprise, when the piston hit the bottom there was still a fair amount of meat in the tube. Didn’t want to throw it so I turned it into “Nuernberger patties.” Is there a better way to turn this into something eatable?
BTW I got addicted to these sausages on a business trip to Nuremberg. I even had them at the revered Zum Gulden Stern https://bratwurstkueche.de/
Nurenburger patties!!! NICE
Going to make today, will report back.
Thank you for this recipe. This is my go-to sausage for the foreseeable future. I do admit I went to our local German deli and bought a pack of theirs just to see the taste profile. I haven’t branched out too far in my sausage making. Your recipe matched theirs if not it surpassed. My mouth waters just thinking about them.
That’s incredible!! Thanks for sharing