Anyone have a recipe for Nuremburg Wurst that I can make at home?!
Answers: We had these long, thin sausages in Nuremburg in the 80's but now that I live in the United States, I can't find a place to buy them. They are different than brats, or mettwurst.
60% (9.6 oz) Pork, 40% (6.4 oz) Veal...................1 lb
Salt ( pickling).................................. tsp
Onion Salt....................................... tsp
Ground White Pepper..................................... tsp
Marjoram................................. tsp
Parsley.................................. tsp
Nutmeg................................... tsp
Celery Seed....................................... 1/4 tsp
Ginger................................... tsp
Mace..................................... tsp
Cardamon................................. tsp
Red Wine....................................... oz
Grind meat through 3/16" plate.
Mix non-meat ingredients in bowl and add to ground meat and mix thoroughly.
Chill in freezer for 30 min.
Mix again and grind through 1/4" plate.
Stuff into sheep or hog casings and air dry for 30 min or until dry to the touch.
Refrigerate or freeze for use.
The Nürnberg Bratwurst is made from pork meat without tendons and from belly of pork without rind. Typical flavouring is marjoram. Further flavourings used are salt, pepper, mace, ginger, cardamom and lemon powder, the flavouring components differing according to recipe.
All meat is put through the mincer and mixed with the flavourings to give a good binding mass. This is filled, but not too tightly, into sheep gut covers of 2 cm diameter. The sausages are boiled at 65 °C for 15 minutes.