Nürnberger Bratwurst (Cooked)
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Release Date 08.05.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 5mm
Ingredients
Meat
- 800 g Pork S1 Very Lean
- 200 g Pork Back Fat
Casings
- 1.4 m 22/24mm Sheep Casings
Herbs & Spices
- 18 g Table Salt
- 2 g Ground Black Pepper
- 1 g Ground Nutmeg
- 1 g Ground Ginger
- 0.5 g Ground Cardamon
- 1 g Rubbed Marjoram
- 1 g Grated Lemon Rind
Instructions
Preparation
- Soak the 1.4 m 22/24mm Sheep Casings in cold water for 30 minutes.
- Prepare the spice mix with 18 g Table Salt, 2 g Ground Black Pepper, 1 g Ground Nutmeg, 1 g Ground Ginger, 0.5 g Ground Cardamon, 1 g Rubbed Marjoram & 1 g Grated Lemon Rind
Grinding
- Grind the 800 g Pork S1 & 200 g Pork Back Fat through the 5mm plate.
Mixing
- Mix the 800 g Pork S1 & 200 g Pork Back Fat with the spice mix until very sticky.
Filling
- Fill the sausage mix semi firm in to the 1.4 m 22/24mm Sheep Casings and form 8-10cm links.
Cooking
- Cook at 80c for 25 minutes.
Cooling
- Cool in ice water for 15 minutes
- Hang them up for 15 minutes so the can dry up.
Storage
- Store in the refrigerator, but cover them in foil as otherwise they go brown, use within a few days. Or vacuum seal them, they hold about 3 to 4 weeks then. You can also freeze them for longer storage.
Instruction Video
Notes
Best fried in a pan or on the grill.
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INFORMATION
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Nutrition Facts
Nürnberger Bratwurst (Cooked)
Based on
1000 g
Amount per 100g
Calories
251.44
% Daily Value*
Fat
19.53
g
30
%
Saturated Fat
7.03
g
44
%
Trans Fat
0.02
g
Polyunsaturated Fat
2.37
g
Monounsaturated Fat
9.03
g
Cholesterol
63.40
mg
21
%
Sodium
742.42
mg
32
%
Potassium
338.91
mg
10
%
Carbohydrates
0.36
g
0
%
Fiber
0.15
g
1
%
Sugar
0.04
g
0
%
Protein
17.40
g
35
%
Vitamin A
12.34
IU
0
%
Vitamin C
0.21
mg
0
%
Calcium
8.33
mg
1
%
Iron
0.96
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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