Nurnberger Bratwurst
Small, marjoram-forward pork sausages grilled over beechwood in natural casing — Nuremberg's EU-protected recipe, a genuinely different, smaller sausage from the caraway-and-garlic Thuringian bratwurst it's often lumped in with.
Meat
⚠ Contains: Gluten, Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 lbs ground pork, with a good ratio of fat
- 1 tbsp dried marjoram
- 1 tsp white pepper
- 1 tsp salt
- 1/2 tsp ground caraway
- 1/4 tsp ground ginger
- Natural hog casing, soaked and rinsed
- Mustard and rye bread, to serve
Steps
- Mix the ground pork with the marjoram, white pepper, salt, caraway, and ginger until well combined.
- Stuff the seasoned pork into the soaked hog casing, twisting off into small links about 3 inches long.
- Let the sausages rest in the refrigerator for at least an hour to firm up.
- Grill over hot beechwood or charcoal, turning frequently, until the casing is browned and snaps and the sausages are cooked through, about 10-12 minutes.
- Serve hot with mustard and rye bread.