As our family is originally from Nurnberg in the South of Germany, home of the famous Nurnberger Bratwurst, we just had to have this recipe high on the list. A Nurnberger is traditionally made into a very thin casing and linked into small sausages that are perfect as a starter or as a breakfast sausage. This recipe was kindly sent by a friend from Aglasterhausen and will produce an authentic German Nurnberger.
The Nurnberger are eaten like hotcakes in Germany. They are famous for having marjoram and peppery kick.
INGREDIENTS
Use Beef and Pork Belly to a ratio of 30/70.
Add the following herbs and spices per kilo of meat;
20g Fine Salt
2g Ground White Pepper
0.5g Mace
0.5g Nutmeg
1g Marjoram
METHOD
Mince the meat through a 6mm or 4.5mm plate and then add all the spices and salt and mix well before passing through the mincer a second time. The mix is now ready for stuffing and we recommend you use a thin British Sheep Casing. Nurnbergers are usually in a really thin casing such as an 18/20mm, but you could also use a 20/22mm or 22/24mm Sheep Casing or alternatively use a collagen casing 19mm or 21mm.
Weschenfelder Top Tip: Eat your Nurnberger in a bun or with sourkraut.