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.

Use Beef and Pork Belly to the 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

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.