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Bratwurst Nuremberg style

Small but mighty - the Nuremberg Bratwurst is well-known far beyond the borders of Germany. The flavours and its small size are what makes it unique! With this recipe, you can easily produce your own Nuremberg-style bratwurst.

Did you know?

The name "Nürnberger Bratwurst" is a protected geographical indication and may only be used if the sausage was produced in the Nuremberg city area according to its specified recipe.

Preparation

Step 1

Cut the shoulder and pork belly into pieces suitable for mincing and then mince with a 5 mm hole disc.

Step 2

Then, add the spices to the meat mixture and mix everything well.

Step 3

Now let the sausage mixture into the casing. To do this, pull the casing onto the horn of plenty and slowly fill it with enough pressure. Make sure that the sausages do not become too thick.

Step 4

Finally, twist the sausages in the opposite direction, i.e. 1x to the front and 1x to the back (length between 7 and 9 cm) and cut the sausages apart.

Quantity: for approx. 5 people
Total time: approx. 20 minutes
Preparation: approx. 20 minutes
Difficulty: easy

Ingredients

600 g pork shoulder
400 g pork belly
18 g salt
4 g pepper, ground
5 g marjoram
1 g mace (nutmeg)
1 g allspice, ground
Grating of half a lemon
Sheep Shank 18/20

Requirements

Mincer
Kitchen scale