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Nürnberger Rostbratwürste
Small marjoram pork sausages
Nürnberger Rostbratwürste: homemade finger-sized marjoram pork sausages, Nuremberg style
Nuremberg's little pork sausages are barely longer than a finger, grilled over beechwood in the old town's sausage kitchens and sold three at a time in a crusty roll, 'Drei im Weggla', at the Christmas market and all year round. They are delicate, coarse-ground and fragrant with marjoram, mace and lemon zest, and at a sit-down meal six or twelve come on a pewter plate with sauerkraut and horseradish. Making them at home needs a mincer with a sausage nozzle and narrow sheep casings, and is a satisfying weekend project. Vegetarians can buy small vegetarian bratwursts and grill them with the same sides. Chef's tip: keep the meat and mincer ice-cold; warm fat smears and the sausages turn crumbly.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the sausages
- 1 ⅓ lb pork shouldercut into 3 cm cubes, chilled
- 14 oz pork belly, rind removedcubed, chilled
- ⅝ oz fine salt
- 1 tsp white pepper
- 2 tbsp dried marjoram
- ½ tsp ground mace
- 1 tsp lemon zest
- ¼ cup ice-cold water
- 4 m sheep casings, 20–22 mmsoaked and rinsed
- 1 tbsp vegetable oil
To serve
- 14 oz sauerkrautwarmed
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Method
0/6 doneStep 1: Freeze the 1 ⅓ lb pork shoulder and 14 oz pork belly, rind removed cubes, and the mincer blade and plate, for 30 minutes until the meat is firm at the edges.
30 minStep 2: Mince the meat through a 4–5 mm plate. Add the ⅝ oz fine salt, 1 tsp white pepper, 2 tbsp dried marjoram (rubbed between your palms), ½ tsp ground mace, 1 tsp lemon zest and ¼ cup ice-cold water and knead for 2–3 minutes, until the mix turns sticky and holds together.
8 minStep 3: Fry a teaspoon of the mix, taste and adjust the seasoning. Common mistake: skipping this test; once stuffed you cannot change it.
3 minStep 4: Thread the 4 m sheep casings, 20–22 mm onto the sausage nozzle, tie the end and fill evenly, not too tightly. Twist into 7–9 cm sausages, alternating direction, and prick any air bubbles with a pin. Chill for at least 1 hour, or overnight, uncovered on a tray.
40 minStep 5: Cut the links apart. Grill over medium charcoal or fry in the 1 tbsp vegetable oil over a medium heat for 8–10 minutes, turning often, until browned all over and 160°F in the middle.
10 minStep 6: Serve three in each split roll (6 crusty bread rolls) with 6 tbsp creamed horseradish or mustard, or six on a plate with hot 14 oz sauerkraut.
2 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 30 g
- Carbs
- 34 g
- Fat
- 34 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nürnberger Rostbratwürste take?
- About 75 minutes in total: 60 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of ground mace?
- Ground nutmeg, same amount (a little stronger).
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