There is not much better than sitting on the terrace at the Bratwursthäusle in Nuremberg on a nice summer evening and enjoying a plate of six Bratwurst with Sauerkraut and a cool, local “Bier”. As this is not always possible for us, here is a Bratwurst recipe that comes close to it.
- 10 lbs Pork Shoulder Butts, boneless and trimmed
- 1 lb Ice Water
- 79 g Salt
- 23 g Seasoning mix (below)
- 5 Large Eggs
- 14 g Baking Powder
- 3 tbs Milk Powder
- Sheep Casings
Grind meat one time with some ice water through the fine plate.
Add all other ingredients and mix thoroughly.
Fill into 22/24 mm Sheep Casings or 21 mm clear Collagen casings and link 4 inches long. Size and length of a breakfast sausage link.
Grill on a low heat or pan fry and serve.
Nuremberger Bratwurst Seasoning:
- 100 g White Pepper
- 50 g Mace
- 25 g Ginger
- 16 g Marjoram
- 12 g Caraway
All herbs and spices are ground or granulated unless otherwise specified!
Mix thoroughly and store in an airtight container!