Welcome to this section of our Web Site !! As our family are originally from  Nurnberg in the south of Germany we thought it would be fitting for our first recipe that it be for the Nurnberger Bratwurst! This recipe was kindly sent to us by a friend in Aglasterhausen, & will produce an authentic classic German Nurnberger Bratwurst.!

Nurnberger Bratwurst

Use Beef & Pork Belly to the Ratio of 30/70

add the following herbs & spices per kilo of meat ;20grams Salt, 2grams Ground White Pepper, 0.5grams Mace, 0.5grams Nutmeg, & 1gram Marjoram

Use a thin Sheep Casing....Nurnbergers are often in a really thin casings...such as an 18/20mm..but you could also use a 20/22 or 22/24mm....or a Collagen 19mm or 21mm.