Nürnberger Rostbratwurst: Small, flavorful sausages grilled to perfection
Nürnberger Rostbratwurst is a beloved German specialty from Nuremberg, known for its small size and distinct flavor. These thin sausages are typically made from a blend of minced pork and marjoram, giving them a unique and aromatic taste. The preparation involves grilling them over a beechwood fire to imbue smoky undertones. They are served in sets of six or more, nestled in a crispy roll or alongside sauerkraut and mustard, and are a staple at German beer gardens and Christmas markets. Nürnberger Rostbratwurst is a must-try for sausage aficionados and those looking to experience authentic Bavarian flavors.
Embark on a culinary journey to the heart of Germany with this authentic Nürnberger Bratwurst recipe, as featured on My German Recipes. Perfect for grilling or pan-frying, these delicious small sausages boast a distinctive flavor that sets them apart from other varieties. Let's dive into the enticing blend of spices and learn how to make this German classic at home.
Ingredients:
- 3.7 kilograms pork meat (60% neck/shoulder, 40% belly)
- Salt (18 grams per kilogram of meat)
- Black pepper (2 grams per kilogram of meat)
- Mace (1 gram per kilogram of meat)
- Ginger (1 gram per kilogram of meat)
- Lemon powder (1 gram per kilogram of meat)
- Celery salt (0.5 gram per kilogram of meat)
- Majoram (4 grams per kilogram of meat)
- Natural sheep casing
Detailed Instructions:
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Equipment: Sharp knife, bowl, meat grinder, sausage stuffer, and various measuring tools.
Servings: Approximately 25-30 sausages (depending on size)
Preparation:
1. Begin by preparing your sheep casing. Clean it thoroughly and let it soak in water while you proceed with the meat preparation.
2. Cut the pork into smaller pieces suitable for the grinder. Aim for sizes that can easily fit into the feeding tube.
Creating the Sausage Mixture:
1. In a bowl, mix together the salt, black pepper, mace, ginger, lemon powder, celery salt, and majoram.
2. Scatter the spice mixture over the chopped meat, ensuring even distribution for uniform flavor throughout the sausages.
3. Place the seasoned meat in the freezer for around 20 minutes until the outer layers are slightly frozen, but not completely solid.
Grinding and Stuffing:
1. Set up your meat grinder using the middle-size grinding blade.
2. Once the meat is adequately chilled, begin grinding the meat into a large bowl placed below the grinder.
3. If any meat gets stuck, briefly use the reverse function to clear the blockage before continuing.
4. After grinding, mix the ground meat with your hands to ensure the spices are fully integrated.
5. Assemble your sausage stuffer and begin filling the prepared sheep casings with the meat mixture, taking care to avoid air pockets and overfilling.
Cooking Nürnberger Bratwurst:
1. Preheat your grill or skillet to a moderate temperature.
2. Place the sausages on the grill or in the skillet and cook until they develop a light brown color on all sides and reach an internal temperature of 160°F (71°C), about 8-10 minutes.
Cooking Tips:
- Keep an eye on the sausages to prevent them from bursting. Turn them regularly for an even cook.
- Ensure that the sausages are thoroughly chilled before grinding to improve the texture.
For measurements in US customary units, visit My German Recipes blog post at https://www.youtube.com/@MyGermanRecipes.
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YouTube channel - My German Recipes: https://www.youtube.com/@MyGermanRecipes
Nürnberger Rostbratwurst: Small, flavorful sausages grilled to perfection
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