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Old Nürnberger Bratwurst
500 years old and still around

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Old Nürnberger Bratwurst

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Ingredients

Adjust KG Amounts:
Meat
800gr Pork Belly
200gr Pork Fat
Liquits / Ice
Casing / Skin
2.4m Sheep Casing 22/24mm
Herbs & Spices
18gr Table Salt Don't use salt which is enriched with Jod
2.5gr Course Black Pepper
0.5gr Ground Cardamon
1gr Ground Ginger
1gr Ground Nutmeg
1gr Rubbed Marjoram
1gr Fresh Lemon Zest

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Features:
  • Lemony
Cuisine:

500 years on and you still find me on a grill, but I don't watch my figure.

  • Amount 1 KG
  • Easy

Ingredients

  • Meat

  • Liquits / Ice

  • Casing / Skin

  • Herbs & Spices

Directions

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Before you start with this recipe you need to do a little preparation.

To make this sausage you will need the following equipment.

  • Mincer with 5mm plate
  • Large mixing bowl
  • Sausage filler and nozzle

Preparations

  • Soak casings in luke warm water for 30 minutes
  • Have ice water ready or crushed ice

TIP: When you see a time next to a step, use the timing function on the bottom page as it has an alarm 🙂

How to Video

 

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Steps

1
Done

Cut Meat

Cut the Pork belly in to 2 -3cm cubes & keep separately.
Cut the back fat in to 2 -3cm cubes & keep separately.

2
Done
60

Mix Ingredients

Mix the pork belly with all the salt and spices, don't add the back fat at this stage.
Now place the pork belly in the fridge for one hour.
Also place the back fat in the fridge for 1 hour.

3
Done

Grind the meat

Grind the pork belly through the 5mm mincer plate and keep separately.
Grind the back fat through the 5mm mincer plate and keep separately.

4
Done
3

Mixing Part 1

Mix the pork belly without the back fat and stop when it starts to bind. This will take about 3 minutes.
NOTE: Don't add the back fat at this stage!

5
Done
2

Mixing Part 2

Now add the back fat and mix the back fat in. Mix for another 2 minutes.
NOTE: Make sure the fat is spread evenly throughout the sausage mix and you don't have fat lumps in the mix.

6
Done

Filling

Fill the sausage mix in to the sheep casing and twist to about 30gr per sausage. This is about 5 - 7cm per sausage. Make sure you don't have any air in the sausage. Should you have air in them use a sausage pricker to let the air out.
Fill semi firm.

7
Done

Hanging

Hang them for about 15 minutes or place them in a place where the excess water can drip off.

8
Done

Storage

Vacuum seal them or put them in freezer bags and freeze them for later usage.
In the fridge they hold about 1 - 2 days maximum.

Steirerbua

Still love to make sausages after 40 years and travel with my motorbike to see the world.

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