[AUSTL) Nuremberg Bratwurst

snagman · Post by **snagman** » Mon Dec 10, 2012 01:26

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

crustyo44 · Post by **crustyo44** » Mon Dec 10, 2012 03:35

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.

Baconologist · Post by **Baconologist** » Mon Dec 10, 2012 04:32

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.

snagman · Post by **snagman** » Mon Dec 10, 2012 04:36

Bob,

Your recipe Mate ? Curious about quantities & ingredients.

Gus

Baconologist · Post by **Baconologist** » Mon Dec 10, 2012 05:01

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.

Chuckwagon · Post by **Chuckwagon** » Mon Dec 10, 2012 11:40

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