Nuremberg Sausage Recipe: Easy Authentic German Flavor

Nuremberg sausages, or Nürnberger Rostbratwurst, are a beloved German specialty originating from the city of Nuremberg. These small, flavorful sausages boast a perfect blend of pork, marjoram, and a touch of spice that makes them uniquely delicious.

Traditionally grilled over a beechwood fire, they deliver a smoky aroma and irresistible taste that has captivated food lovers worldwide.

Whether you’re a fan of authentic German cuisine or simply eager to explore new flavors, making Nuremberg sausages at home is a rewarding culinary adventure. This recipe will guide you through crafting these tender, juicy sausages with ease, using simple ingredients you can find at your local market.

From the perfectly seasoned meat mixture to the grilling technique, you’ll learn how to bring a taste of Bavaria right to your kitchen.

Get ready to impress your family and friends with this classic recipe that pairs wonderfully with traditional German sides. Let’s dive into the world of Nuremberg sausages and discover why they are so uniquely delicious!

Why You’ll Love This Recipe

This Nuremberg sausage recipe is a fantastic way to enjoy an authentic German classic without leaving your home. The sausages are small, making them perfect for grilling or pan-frying, and they’re packed with savory flavors balanced by the fragrant addition of marjoram.

You’ll appreciate how the recipe uses straightforward ingredients and clear steps to create sausages that are juicy, tender, and bursting with flavor. Plus, you can customize the spice level to your liking, making it a versatile dish for all palates.

Whether served at a festive gathering or a casual dinner, these sausages are sure to become a household favorite.

Additionally, making sausages from scratch allows you to control the quality of the meat and seasoning, ensuring a fresh and wholesome meal every time.

Ingredients

• 1 lb (450g) pork shoulder, finely ground
• 0.25 lb (115g) pork back fat, finely ground
• 1 tsp salt
• 0.5 tsp white pepper
• 1 tsp fresh marjoram, finely chopped (or 0.5 tsp dried marjoram)
• 0.25 tsp ground ginger
• 0.25 tsp ground mace
• 1 clove garlic, minced
• 1 tbsp ice-cold water
• Natural hog casings (about 18-22mm diameter), soaked and rinsed

Equipment

• Meat grinder or food processor
• Sausage stuffer (manual or electric)
• Large mixing bowl
• Sharp knife
• Measuring spoons
• Kitchen scale
• Grill or heavy skillet
• Twine or sausage clips for securing sausage ends
• Thermometer (optional but helpful)

Instructions

1. Prepare the meat and fat: Cut the pork shoulder and pork back fat into small cubes, about 1-inch pieces. Chill them in the refrigerator for about 30 minutes to ensure they are cold but not frozen. Cold meat is easier to grind and helps maintain a good sausage texture.
2. Grind the meat: Using a meat grinder or food processor, finely grind the chilled pork shoulder and pork back fat. For a traditional texture, use a fine grinding plate. If using a food processor, pulse in small batches to avoid warming the meat.
3. Mix the seasoning: In a large bowl, combine the ground meat mixture with salt, white pepper, marjoram, ginger, mace, and minced garlic. Add the ice-cold water to help bind the seasoning evenly. Mix thoroughly with your hands or a spatula until the mixture becomes sticky and well combined. This step is crucial for a cohesive sausage filling.
4. Prepare the casings: Soak the natural hog casings in warm water for at least 30 minutes, then rinse them inside and out to remove excess salt. Keep the casings moist while you work to prevent tearing.
5. Stuff the sausages: Attach the sausage stuffer tube and gently slide the casing onto it. Tie a knot at the open end of the casing. Carefully fill the casing with the sausage mixture, being careful not to overfill (to avoid bursting). As you fill, keep the casing taut but not stretched. Twist sausages into 3-4 inch links, alternating the direction of the twists.
6. Rest the sausages: Place the sausages on a tray and refrigerate them for at least 2 hours to allow the flavors to merge and the casings to firm up.
7. Cook the sausages: Preheat your grill or skillet to medium heat. Grill or pan-fry the sausages for about 8-10 minutes, turning regularly until they are evenly browned and cooked through (internal temperature should reach 160°F/71°C). Avoid piercing the sausages to retain juices.
8. Serve and enjoy: Serve the sausages hot with your favorite sides. Traditional accompaniments include sauerkraut, potato salad, or pretzels.

Tips & Variations

“Keep the meat mixture cold throughout the process to ensure a tender sausage texture and easier stuffing.”

• Marjoram is key: This herb gives Nuremberg sausages their distinctive flavor. Use fresh if possible for the best aroma.
• Try different spices: Experiment with nutmeg or coriander for a unique twist on the traditional flavor.
• Smoking option: For an authentic smoky flavor, cold smoke the sausages before cooking or grill over beechwood chips.
• Non-pork alternative: Substitute pork shoulder with veal or a mix of pork and veal for a lighter sausage.
• Storage: Uncooked sausages can be frozen for up to 3 months. Thaw in the refrigerator before cooking.

Nutrition Facts

Serving Suggestions

Nuremberg sausages are traditionally served with a variety of classic German sides. Here are some ideas to enhance your meal:

• Sauerkraut: The tangy fermented cabbage perfectly complements the savory sausage.
• Potato Salad: Warm or cold German-style potato salad with vinegar and bacon adds a hearty touch.
• Pretzels: Soft, salty pretzels are a fantastic snack alongside grilled sausages.
• Mustard: Serve with coarse grain or sweet Bavarian mustard for dipping.
• Beer: A cold German lager or pilsner completes the authentic experience.

For a lighter option, pair the sausages with a crisp green salad or roasted vegetables.

Conclusion

Making Nuremberg sausages at home is a delightful way to bring an iconic German dish to your table. This recipe balances traditional flavors with straightforward techniques, allowing cooks of all skill levels to succeed.

The combination of pork, marjoram, and subtle spices creates a sausage that’s juicy, aromatic, and packed with heritage.

Beyond the delicious taste, crafting your own sausages gives you the freedom to adjust seasonings and experiment with variations. Whether you’re preparing a festive meal or a casual weeknight dinner, these sausages promise a genuine taste of Bavaria.

Don’t forget to explore other hearty recipes like Traditional German Potato Salad, Homemade Soft Pretzels, and Classic Sauerkraut Recipe to complete your authentic German feast.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Nuremberg Sausage”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Traditional German sausages from Nuremberg, known for their unique blend of spices and small size. Perfectly grilled or pan-fried for an authentic taste.”, “prepTime”: “PT20M”, “cookTime”: “PT15M”, “totalTime”: “PT35M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“500g pork shoulder, finely ground”, “150g pork back fat, finely ground”, “10g salt”, “2g white pepper”, “2g marjoram, dried”, “1g caraway seeds, ground”, “1g nutmeg, ground”, “1g ginger, ground”, “1 small garlic clove, minced”, “50ml cold water”, “natural pork casings, soaked and rinsed”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Mix ground pork shoulder and back fat thoroughly.”}, {“@type”: “HowToStep”, “text”: “Add salt, white pepper, marjoram, caraway, nutmeg, ginger, and garlic; mix well.”}, {“@type”: “HowToStep”, “text”: “Slowly add cold water while mixing to bind the mixture.”}, {“@type”: “HowToStep”, “text”: “Stuff the sausage mixture into prepared pork casings, forming small links about 7-9 cm long.”}, {“@type”: “HowToStep”, “text”: “Prick sausages lightly to remove air pockets.”}, {“@type”: “HowToStep”, “text”: “Refrigerate sausages for 1 hour before cooking.”}, {“@type”: “HowToStep”, “text”: “Grill or pan-fry sausages over medium heat until browned and cooked through, about 10-15 minutes.”}, {“@type”: “HowToStep”, “text”: “Serve hot with mustard and sauerkraut.”}], “nutrition”: {“calories”: “280”, “proteinContent”: “18g”, “fatContent”: “22g”, “carbohydrateContent”: “1g”}}