I am enjoying the process of making sausages. This one is a Nurnberger style bratwurst. It was a little tough to find a recipe. Some called for caraway but checking with a German colleague disabused me of that notion, they all called for beef, veal specifically, but I couldn’t find any so I used chuck roast (I had some left over from the Kielbasa adventure). the primary seasoning is marjoram.
Nurnberger bratwurst is a name protected under EU law, and the exact recipe is a closely held secret by the sausage makers in Nurnberg. It is a smaller sausage, thinner than the common bratwurst you get in the States, so it calls for lamb casings rather than hog casings.
Nurnberger style Bratwurst
1.5 lbs veal ( lean)
1 lb back fat
8 tsp salt
2 tsp ground white pepper
¾ tsp mace
½ tsp nutmeg
4 tsp marjoram
Here are the spices
- Grind meat through small plate.
- Mix thoroughly with spices, grind again.
- At this point make a small patty and fry it up to check seasonings. I thought it was rather salty but, decided to forge ahead anyway.
- Stuff into small casings, tying off at 4″ or so. I’m not the best at this so some are bigger than others. Ah well, the perils of homemade.
- Into a big pan with some water to poach. I want them cooked so all they need is a little time in the pan or grill.
When all is said and done, I have nice batch of sausages!
The ones in the foreground may have had a blowout or are too stubby to package. They were sacrificed to the taste test. I grilled them and they are unlike any sausage I’ve had, mild, beefy, a hint of nutmeg. In other words, pretty subtle. But good! And they did not taste oversalted so I was happy about that.
Until next time, Eat Well & Keep Digging!