Nurnberg Bratwurst
Ingredients
Instructions
- Cut the pork shoulder, veal and bacon into pieces that will fit into your grinder; put them in the freezer and allow to partially freeze.
- Grind the meats through the small plate of your grinder, keep as cold as possible.
- Use a couple of ice cubes to help push all the meat through the grinder.
- Mix the salt, pepper, caraway seed, mace and citric acid (if using) together in a small bowl then sprinkle over the ground meats.
- Mix well for several minutes at low setting of a stand mixer.
- Stuff into hog casing and tie into 8 inch lengths.
- To cook bring a pot of water to a boil, then reduce heat to 170 degrees F. Add the sausages and cook for 15 minutes.
- Grill until browned and well marked over medium-high heat.
- Refrigerate a maximum of 4 days or better, vacuum pack and freeze for up to 6 months.
Nutrition & Diet Analysis (per serving)
413
kcal
21% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).