www.sausagemaking.org

Good Day
Does anyone ave a formula for either Regensberg or Nuremberg Sausage

From what i read online Regensberg sausage is similar to Kransky sausage

Blair

Classic Nürnberger Bratwürste

Add the following to one kilo of ground pork;

18g Salt

2g Ground White Pepper

0.5g Mace

0.5g Nutmeg

1g Marjoram

Grind the meat through a 6mm or 4.5mm plate and then add all the spices and salt and mix well before passing through the grinder a second time. Stuff into sheep's casings and grill over beechwood.


~Martin

Thanks Martin
I was at a local German butcher shop and they stated that there is butt and belly in their sausage. Any thoughts
Blair

The old German recipes for bratwurst that I've seen call for about 20% belly or streaky bacon.

vagreys wrote:The old German recipes for bratwurst that I've seen call for about 20% belly or streaky bacon.

I would increase that further. I use at least 50% belly in my bratwursts (keeps them juicy during frying), but Swedish belly is quite lean. I aim for 15-20% total fat.

grisell wrote:...I aim for 15-20% total fat.

We'd get that from good quality shoulder/butt here.

Phil

wheels wrote:

grisell wrote:...I aim for 15-20% total fat.

We'd get that from good quality shoulder/butt here.

Phil

Okay. If I remember correctly, we've been through this before.

It should be emphasized (when talking recipes) that the difference in fat content can be substantial in different countries. Our shoulder/butt here is virtually fat-free, and belly is not more than 20-25% fat.

The same discrepancy applies to beef brisket. Ours is very lean and leathery, and the US variety is marbled, juicy, tender and delicious...mmmmm...

Sorry, I got carried away there for a while...

While on the subject of Nurnberger Rostbratwürste, does anyone have a known origin recipe from Nuremberg. It's quite difficult to find sources for a lot of the recipes posted, and I want to get sort of a milestone recipe(s) as a base. I found this site that establishes some general guidelines, but lacks a base recipe.

http://www.nuernberger-bratwuerste.de/E ... &um=Recipe

With very general ingredients explanation:

Ingredients:
gross defatted pork, marjoram, salt, pepper and spice notes of the respective individual butcher

I realize there are as many recipes from that area as there are butchers, but a couple with known origin would help establish a baseline beyond what I've found so far.

FWIW, I got the above recipe from a friend who was a foreign exchange student who lived with a family in Nuremberg, the recipe was used by the family in street vending.

~Martin

Thanks Martin, appreciate the source info.

Thanks guys
In Most of my German sausages I use veal (Bratwurst) Anyway From what I hear the Nurmberg has belly meat from several sources one being the local German club, one of the members stated they are pretty fatty. Our bellies here in the USA are fatty (I trim my bacon after curing) The reason for the question some of my Germen friends purchase the sausages from a local German shop so I would like to create a sausage which is more authentic and flavorful the the shops sausage
Blair

grisell wrote:It should be emphasized (when talking recipes) that the difference in fat content can be substantial in different countries. Our shoulder/butt here is virtually fat-free, and belly is not more than 20-25% fat.

The same discrepancy applies to beef brisket. Ours is very lean and leathery, and the US variety is marbled, juicy, tender and delicious...mmmmm...

Sorry, I got carried away there for a while...

Yep, our supermarket meat is going the same way, so you're not alone. Fortunately, local butchers/abattoir is better, but for really good fat rare bread is often the way to go - regrettably, is out of my price-range at present. I say at present 'cos there's always a chance I may win the Lottery!

Phil

OK, here is the real deal from Nuremberg. I don't recommend the second method of cooking, stick with the grill!!!

Dr. Dan Feeback
Pauls Valley, OK

Mahlzeit!


Fleischzutaten in %:
70 % mageres Schweinefleisch von der Schulter
30 % Kammspeck vom Schwein

Gewürze und Salz je kg Wurstmasse:
18 - 20 g Kochsalz
2-3 g weißer Pfeffer gemahlen
0,5 - 1 g Majoran
0,5 - 1 g Macis
20 - 25 g Frischzwiebel

Herstellung:

Alle fleischigen Zutaten in fleischwolfgerechte Stücke zerteilen, gut durchkühlen am besten bei 0-4° C und alle Gewürze und Salz drüber streuen und vermischen dann wolfen mit einer 2 - 3 mm Scheibe und anschließend gut mengen bis die Masse gut klebrig (bindig) ist.

In dünne Schweinedärme füllen und auf ca. 60 g pro Wurst abdrehen, etwas äußerlich abtrocknen lassen und grillen wie es in Nürnberg üblich ist.

Man kann sie aber auch noch brühen und zwar bei 80° C je 1 mm Durchmesser 1 Minute plus ein paar Minuten Sicherheit, danach in kaltem Wasser abkühlen und ein wenig die Restwärme zum Abtrocknen benutzen.

Welcome,
Thanks for posting this.
Regrettably, I can't read German.
Rather than rely on the hit-and-miss nature of online translators, can anyone oblige please?

Phil

wheels wrote:Welcome,
Thanks for posting this.
Regrettably, I can't read German.
Rather than rely on the hit-and-miss nature of online translators, can anyone oblige please?

Phil

Have asked a mutual friend to translate