AI-generated image
Nürnberger Rostbratwürste
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
To serve
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Tteokgalbi
Tteokgalbi is rib meat chopped finely, pressed back into neat slabs and grilled, so it's soft enough to eat without struggling with a bone. Two places in South Jeolla claim it: Damyang, the bamboo county, where all-beef patties come with rice steamed in bamboo tubes, and Gwangju's Songjeong district, whose restaurant street near the railway station mixes beef with pork. This home version uses minced beef and pork, seasoned with soy, garlic and pear, then brushed with a soy and honey glaze as it cooks. Serve with rice, lettuce and a few banchan; leftovers are good cold in a lunchbox. Chef's tip: slap the mince against the bowl for a few minutes; it turns sticky and the patties hold together on the grill without any breadcrumbs.
Korean
Char siu
Hanging in long glossy strips in the windows of Guangzhou's siu mei shops, char siu is the roast pork Cantonese families pick up on the way home to put on rice, noodles or into steamed buns. The outside is lacquered, sweet and a little charred at the edges; the inside stays juicy, savoury and faintly scented with five-spice. Shoulder (pork butt) is the cut to use, because its marbling keeps the strips moist through a hot oven. Marinate it overnight in the fridge, roast it the next day and eat it warm with steamed rice and blanched greens, or cold in fried rice and noodle soups. Chef's tip: save the honey for the last ten minutes; brushed on at the start it burns black long before the pork is cooked.
Chinese