When Tiny Sausages Pack a Big Punch: My Nürnberger Adventure
Did you ever think that something so small could bring so much joy? No, I’m not talking about Pretzel, our dachshund with a personality larger than life. I’m referring to Nürnberger sausages—those delightful little links that are as rich in flavor as they are in history.
My first encounter with these mini marvels was during a Christmas market visit in Nürnberg. Amidst the twinkling lights and festive cheer, I was lured by the irresistible aroma of sizzling sausages. One bite into a freshly grilled Nürnberger, tucked inside a crusty roll and topped with tangy mustard, and I was smitten. Fast forward to now, and I’ve decided to recreate that magic in my own kitchen.
So, grab your apron and maybe a pretzel or two (the dog or the snack—your choice), because we’re about to embark on a sausage-making journey that’ll make your taste buds dance!
The Flavor Foundation: Key Ingredients and Savory Swaps
Pork Shoulder and Belly
- The Meat of the Matter: Traditional Nürnberger sausages are made from coarsely ground pork shoulder and belly, providing the perfect balance of lean meat and fat.
- Substitutions: You can use all pork shoulder if you prefer a leaner sausage, but keep in mind that some fat is essential for juiciness.
Marjoram: The Signature Spice
- Herbal Highlight: Fresh or dried marjoram is what gives Nürnberger sausages their distinctive flavor.
- Alternatives: If marjoram is hard to find, oregano can be used, though the taste will be slightly different.
Simple Seasonings
- Salt and Pepper: Essential for enhancing the natural flavors.
- Garlic and Caraway Seeds (Optional): For an extra layer of flavor, though traditional recipes keep it simple.
Sausage-Making Secrets: Tips for Perfect Links
- Cold is Key: Keep your meat and equipment cold to ensure the fat stays solid, resulting in a better texture.
- Grinding the Meat: Use a coarse grind for an authentic texture. If you don’t have a meat grinder, ask your butcher to grind the meat for you.
- Casings: Natural sheep casings are traditionally used due to their smaller diameter, perfect for Nürnberger sausages.
- Linking Technique: Form small links about 3-4 inches long. Practice makes perfect, and rustic links add to the charm!
A Culinary Gem from Nürnberg
Nürnberger sausages are more than just a meal—they’re a piece of German heritage protected by law! Only sausages produced in Nürnberg can officially be called Nürnberger Rostbratwurst. These little sausages have been enjoyed since the 14th century and are a staple at festivals and gatherings. By making them at home, you’re not just cooking; you’re participating in a delicious tradition.
Homemade Nürnberger Sausages
Equipment
- Meat Grinder
- Sausage Stuffer Attachment
- Natural Sheep Casings (22-24mm)
- Large Mixing Bowl
Ingredients
Main Ingredients
- 2 lbs pork shoulder cubed, chilled
- 1 lb pork belly cubed, chilled
- 1 tbsp salt
- 2 tsp ground white pepper
- 2 tsp dried marjoram or 2 tbsp fresh, finely chopped
- 1/2 tsp ground nutmeg
- 1/2 tsp ground mace
- 1/4 tsp ground ginger
- 1/4 cup ice water
Casings
- Natural sheep casings (22-24mm) soaked and rinsed according to package instructions
Instructions
- Prepare the Meat: Cut the pork shoulder and pork belly into small cubes. Spread them on a baking sheet and place in the freezer for about 30 minutes until slightly frozen but not solid.2 lbs pork shoulder, 1 lb pork belly
- Grind the Meat: Set up your meat grinder with a coarse grinding plate. Grind the chilled meat into a large mixing bowl placed in another bowl filled with ice to keep it cold.
- Add Seasonings: Add salt, white pepper, marjoram, nutmeg, mace, and ginger to the ground meat. Mix thoroughly with your hands or a stand mixer with a paddle attachment on low speed.1 tbsp salt, 2 tsp ground white pepper, 2 tsp dried marjoram, 1/2 tsp ground nutmeg, 1/2 tsp ground mace, 1/4 tsp ground ginger
- Add Ice Water: Gradually pour in the ice water while mixing until the mixture is well combined and slightly sticky.1/4 cup ice water
- Chill the Sausage Mixture: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.
- Prepare the Casings: Soak and rinse the sheep casings according to the package instructions. Thread the casing onto your sausage stuffer attachment, leaving a few inches at the end untied.Natural sheep casings (22-24mm)
- Stuff the Sausages: Fill the sausage stuffer with the meat mixture. Slowly stuff the casing, being careful not to overstuff. Twist the sausages into links about 3-4 inches (8-10 cm) long.
- Refrigerate or Freeze: Place the sausages on a tray and refrigerate overnight to allow the flavors to develop. Alternatively, freeze them for later use.
- Cook the Sausages: Grill or pan-fry the sausages over medium heat until cooked through and golden brown, about 6-8 minutes, turning occasionally.
- Serve: Enjoy hot with mustard and sauerkraut, or in a crusty roll as a sandwich.
Notes
- Storage: Uncooked sausages can be refrigerated for up to 2 days or frozen for up to 3 months.
- Cooking Tip: Avoid puncturing the sausages while cooking to retain juiciness.
- Variations: Adjust the spices to your taste. Some recipes include a hint of lemon zest for freshness.
Nutrition
Time to Fire Up the Grill!
There you have it—a recipe for Homemade Nürnberger Sausages that’s sure to impress your family, friends, and maybe even your pets (though Pretzel still hasn’t forgiven me for not dropping any scraps). Making your own sausages is not only satisfying but also allows you to control the ingredients and flavors. Plus, you’ll have bragging rights as the ultimate grill master!
I can’t wait for you to try this recipe. When you do, please snap a photo (bonus points if you’re wearing a chef’s hat) and tag @pretzelandme on Instagram. Your culinary creations make our community even more delicious.
What's Your Favorite Way to Enjoy Sausages?
Do you have a special condiment, side dish, or preparation method that makes sausages even better? Share your tips or any fun twists you’ve added to this recipe in the comments below. Let’s spark some tasty conversations!
Happy cooking and even happier eating!
