Nurnberger
Indulge in the authentic flavors of Germany with this traditional Nürnberger Bratwurst recipe, a true celebration of artisanal sausage-making. Crafted from a blend of succulent pork shoulder and pork belly, these sausages are infused with aromatic spices like marjoram, freshly grated nutmeg, and a hint of zesty lemon for a burst of flavor in every bite. The secret to their smooth texture lies in mixing the chilled ground meat with ice-cold water, creating the perfect emulsion for stuffing into natural hog casings. Sizzled to golden perfection in a skillet or on the grill, these sausages are the ultimate comfort food, especially when paired with tangy sauerkraut, sharp mustard, and warm pretzels. Whether you're re-creating Oktoberfest at home or simply craving authentic Bavarian cuisine, this pork bratwurst recipe is a savory crowd-pleaser ideal for sharing with family and friends.
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Recipe Information
Ingredients
- 500 grams pork shoulder
- 200 grams pork belly
- 50 milliliters ice-cold water
- 10 grams salt
- 2 grams white pepper
- 1 gram marjoram, dried
- 0.5 gram nutmeg, freshly grated
- 0.5 teaspoon lemon zest
- 1 package hogs casings (32-35mm)
Instructions
1. Prepare the hog casings by rinsing them thoroughly under cold water and soaking them in warm water for at least 30 minutes. Set aside while you work on the sausage filling.
2. Cube the pork shoulder and pork belly into small chunks that will fit into your meat grinder. Chill the meat in the freezer for 20-30 minutes so it is very cold but not frozen.
3. Grind the meat using a meat grinder fitted with a fine plate. For extra smooth texture, you can pass the meat through the grinder twice.
4. In a large mixing bowl, combine the ground meat with salt, white pepper, marjoram, nutmeg, and lemon zest. Mix thoroughly to distribute the spices evenly.
5. Slowly add the ice-cold water to the seasoned meat mixture while stirring vigorously. This will help bind the sausage filling and create a smooth texture.
6. Attach the hog casing to a sausage stuffer or a piping attachment on your grinder. Carefully stuff the casing with the sausage mixture, being mindful not to overfill or create air pockets.
7. Twist the casing every 7-8 cm (about 3 inches) to create individual sausages. Ensure the twists are tight enough to hold their shape without bursting.
8. Preheat a skillet or grill pan over medium heat. Lightly oil the surface, then cook the sausages for 12-15 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 70°C (160°F).
9. Serve the Nürnberger Bratwurst immediately with traditional accompaniments such as sauerkraut, mustard, and fresh bread or pretzels.
Nutrition Facts
Calories |
192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 355 mg | 15% | |
| Total Carbohydrate | 0.2 g | 0% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 137 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
