Nürnberg Bratwurst
Homemade small batch German sausage from Nürnberg.
Ingredients
| 2 ½ | pounds |
pork shoulder
|
|
| 1 ½ | pounds |
veal
|
|
| 1 | pound |
bacon
|
|
| 4 | teaspoons |
salt
|
|
| 2 | tablespoons |
white pepper
|
|
| 2 | tablespoons |
caraway seeds
whole |
|
| 1 | teaspoon |
mace
|
|
| ½ | teaspoon |
citric acid
or ascorbic acid (vit. c) optional |
* |
Directions
Cut the pork shoulder, veal and bacon into pieces that will fit into your grinder; put them in the freezer and allow to partially freeze.
Grind the meats through the small plate of your grinder, keep as cold as possible. Use a couple of ice cubes to help push all the meat through the grinder.
Mix the salt, pepper, caraway seed, mace and citric acid (if using) together in a small bowl then sprinkle over the ground meats. Mix well for several minutes at low setting of a stand mixer.
Stuff into hog casing and tie into 8 inch lengths.
To cook bring a pot of water to a boil, then reduce heat to 170 degrees F. Add the sausages and cook for 15 minutes.
Grill until browned and well marked over medium-high heat.
Refrigerate a maximum of 4 days or better, vacuum pack and freeze for up to 6 months.
Nutrition Facts
Serving Size 145g (5.1 oz)
marjoram?
asi 7 roky ago2 tablespoons of white pepper???
asi 6 roky agoNo Majoram?..Not real....Spent a Decade eating the real thing...too many bad copies like this!
více než 5 roky agothanks
asi 4 roky agoloved them while stationed near Nuremburg
going to try your recipe..
No way no Bayer bist a Ami ha ?!!!
více než 3 roky agoIsrael
Für 2 Kg Grundmasse
1,6 Kg mageres Schweinefleisch
téměř 3 roky ago400 g Schweinespeck
7 m Lammsaitlinge 22/24
38 g Meersalz
6 g schwarzer Pfeffer, geschrotet
2 g weißer Pfeffer, geschrotet
2,5 g Majoran
1,5 g Piment
1 g Muskatnuss, gemahlen
Not even close...
více než 2 roky agoUnited States
This sounds more like a experiment than a recipe!
více než 2 roky agoDo what’ve a recipe that is better or close to it. I would be interested and would like to make it myself.
více než 2 roky ago