How to Make Delicious Nürnberger Style Rostbratwurst!

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey reduces fat content while maintaining flavor.

beef

🥗Healthier: bison

💰Cheaper: pork

Bison is leaner but may be pricier.

casing

🥗Healthier: collagen casings

💰Cheaper: synthetic casings

Collagen casings are easier to handle.

Grind 3.5 pounds of pork belly and 3.5 pounds of lean pork meat using a meat grinder with a larger plate first.

Switch to a smaller grinder plate (3 mm) after the first grind.

Place the meat back in the freezer for about 45 minutes to make it easier to work with.

Clean the grinder equipment while waiting to prevent any contamination.

Grind the meat again using the smaller plate.

Use a piece of bread to clean out the remaining meat from the grinder.

Add a little bit of ice water to the ground meat and mix until it reaches a sticky consistency.

Prepare the sheep casing by soaking it in water for a few minutes to soften it.

Load the meat mixture into a sausage stuffer that holds about 5 pounds of meat.

Stuff the casings with the meat mixture, ensuring to avoid air pockets.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens