Go Back Email Link
–+ servings
Print Recipe
No ratings yet

Homemade Nürnberger Sausages

Delicious, small German sausages made from seasoned pork, perfect for grilling or pan-frying. Bring a taste of Nürnberg to your home!
Prep Time30 minutes
Cook Time8 minutes
Chilling Time1 hour 30 minutes
Total Time2 hours 8 minutes
Course: Appetizer, Main Course
Cuisine: Franconian, German
Keyword: German Sausages, Homemade Sausage, Nürnberger Sausages
Servings: 30 sausages
Calories: 106kcal

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
US Customary - Metric

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

Calories: 106kcal | Carbohydrates: 0.1g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 252mg | Potassium: 92mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 0.3mg