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Nürnberg Bratwurst

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Homemade small batch German sausage from Nürnberg.













Trans-fat Free, Low Carb, Sugar-Free


2 ½ pounds pork shoulder
1 ½ pounds veal
1 pound bacon
4 teaspoons salt
2 tablespoons white pepper
2 tablespoons caraway seeds
1 teaspoon mace
½ teaspoon citric acid
or ascorbic acid (vit. c) optional


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.


* not incl. in nutrient facts

Add review




 about 4 years ago


Lilburn, United States
 almost 3 years ago

2 tablespoons of white pepper???

Nicholasville, United States
 over 2 years ago

No Majoram?..Not real....Spent a Decade eating the real thing...too many bad copies like this!

Kansas City, United States
 11 months ago

loved them while stationed near Nuremburg
going to try your recipe..

Chatswood, Australia
 6 months ago

No way no Bayer bist a Ami ha ?!!!

Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 39159% of calories from fat
 % Daily Value *
Total Fat 26g 39%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 1335mg 56%
Total Carbohydrate 0g 0%
Dietary Fiber 1g 2%
Sugars g
Protein 74g
Vitamin A 0% Vitamin C 1%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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