Homemade Sausage Making

After a trip to this great town, having sampled this very tasty little sausage I decided to reproduce them. I found most bratwursts a little bland, unlike these. The predominant flavour is the herb Marjoram. Served as 6, 8, or 12, cooked over a Beech fired grill, usually with potato mash or salad, they are surprisingly flavoursome. I understand the size must not be larger than 80mm by regulation, don't know by what agency in Nuremberg, or if there is a penalty for transgression ( which, as can be seen, I am definitely guilty of ). Worth a try if Marjoram is favourable to you.

Pork 75/25
20g Salt
2g Black Pepper
1.75g Marjoram Dried
.5g Nutmeg
Stuff into sheep casing, twist into 80mm links.



This quantity from 2kg Pork



Grilled without Beech wood, but nice

Gus,
They look great. On a good day I would be able to devour 4 plates of these snags with all the trimmings
Definitely to be tried for Christmas.
Cheers Mate,
Jan.

They look great!
Nürnberger Bratwürste is one of my favorite sausages. So good!
The recipe I've always used is a bit different, white pepper instead of black, mace in addition to nutmeg and a bit less marjoram.
I'll give your recipe a try sometime.

Bob,

Your recipe Mate ? Curious about quantities & ingredients.

Gus

Nürnberger Bratwürste

Per kilo of ground pork:
18g Salt
2g Freshly Ground White Pepper
0.5g Mace
0.5g Nutmeg
1.25g Dried Marjoram

Briefly grind spice in a mortar and pestle to release the oils.
Grind the meat through a 4.5mm or 6mm plate and then add all the spices and salt and mix well before grinding a second time. Mix until sticky. Stuff into sheep's casings and grill over beechwood.

Gus ol' timer! Your recipe is outstanding! What a great addition to our MRI. I can't wait to give it a try. Snagman, Like your Csabaii, I'm sure it will be a hit with all our members. Congrats. Very nice.

Best Wishes,
Chuckwagon