Authentic Nürnberger Sausage / Nuremberger Sausage / Nürnberger Bratwurst ✪ MyGerman.Recipes

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner and lower in calories.

beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika maintains flavor without smoke.

Prepare the sheep casing by washing and soaking it in water.

Cut the pork into smaller pieces for grinding.

Mix together the salt, black pepper, mace, ginger, lemon powder, celery salt, and marjoram in a bowl.

Add the spice mixture to the cut pork and mix well.

Place the pork in the freezer for about 20 minutes to slightly freeze the outer side.

Grind the pork using a meat grinder (Aobosi brand) with the middle-sized grinding blade.

Mix the ground meat with your hands to ensure the spices are well incorporated.

Stuff the casing with the meat mixture using a sausage stuffer, being careful not to overstuff it.

Tie a knot at the end of the casing after stuffing it.

Twist the sausages into links, alternating the direction of twists for each link.

Prepare a pot of water and heat it to 78 degrees Celsius (172 degrees Fahrenheit).

Submerge the sausages in the pot of water using a lid upside down to keep them submerged for 25 minutes.

Remove the sausages from the water after 25 minutes and separate them into individual links.

Grill the sausages on a charcoal grill for the best flavor, or pan-fry them if preferred.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens