[AUSTL) Nuremberg Bratwurst

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snagman
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[AUSTL) Nuremberg Bratwurst

Post by snagman » Mon Dec 10, 2012 01:26

After a trip to this great town, having sampled this very tasty little sausage I decided to reproduce them. I found most bratwursts a little bland, unlike these. The predominant flavour is the herb Marjoram. Served as 6, 8, or 12, cooked over a Beech fired grill, usually with potato mash or salad, they are surprisingly flavoursome. I understand the size must not be larger than 80mm by regulation, don't know by what agency in Nuremberg, or if there is a penalty for transgression ( which, as can be seen, I am definitely guilty of ). Worth a try if Marjoram is favourable to you.

Pork 75/25
20g Salt
2g Black Pepper
1.75g Marjoram Dried
.5g Nutmeg
Stuff into sheep casing, twist into 80mm links.

Image

This quantity from 2kg Pork

Image

Grilled without Beech wood, but nice
Last edited by snagman on Fri Jan 04, 2013 17:20, edited 1 time in total.
crustyo44
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Post by crustyo44 » Mon Dec 10, 2012 03:35

Gus,
They look great. On a good day I would be able to devour 4 plates of these snags with all the trimmings
Definitely to be tried for Christmas.
Cheers Mate,
Jan.
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Post by Baconologist » Mon Dec 10, 2012 04:32

They look great!
Nürnberger Bratwürste is one of my favorite sausages. So good!
The recipe I've always used is a bit different, white pepper instead of black, mace in addition to nutmeg and a bit less marjoram.
I'll give your recipe a try sometime.


:grin:
Godspeed!

Bob
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Post by snagman » Mon Dec 10, 2012 04:36

Bob,

Your recipe Mate ? Curious about quantities & ingredients.

Gus
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Post by Baconologist » Mon Dec 10, 2012 05:01

Nürnberger Bratwürste

Per kilo of ground pork:
18g Salt
2g Freshly Ground White Pepper
0.5g Mace
0.5g Nutmeg
1.25g Dried Marjoram

Briefly grind spice in a mortar and pestle to release the oils.
Grind the meat through a 4.5mm or 6mm plate and then add all the spices and salt and mix well before grinding a second time. Mix until sticky. Stuff into sheep's casings and grill over beechwood.
Godspeed!

Bob
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Post by Chuckwagon » Mon Dec 10, 2012 11:40

Gus ol' timer! Your recipe is outstanding! :wink: What a great addition to our MRI. I can't wait to give it a try. Snagman, Like your Csabaii, I'm sure it will be a hit with all our members. Congrats. Very nice.

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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