I lived in Germany for 18 years and the Nurnberger sausages were my favorite. I can remember taking my east German wife to our garden out in the black forest and grill these delicious sausages with buns and mustard. We have nothing close to this back in my home country of Canada.
I like to pack my sausages in a vacuum bag and poach them for an hour at 65 degrees c using an immersion heater. Thern into an ice bath to cool before placing in the refrigerator and freezer. By bagging them in vacuum bags and poaching I extend the life in the fridge and prevent freezer burn in the freezer.
I was stationed in Germany (near Nuremberg) when I was in the military. One of the best memories I have is of the outdoor Christmas market. Things I remember are Gluwein, the long, thin sausages served on brochen with mustard. I can never remember the name of the sausages, though. Dankeschon!!
Absolutely delicious looking ma’am. My father is from Argentina but his fathers family came from Siegen in Germany. I have always loved the German food and culture. Thank you for these wonderful videos. Einen Schönen Tag Noch!!!!!
My wife just started making sausages and I told her I like German (Bratwurst) sausages the best. We watched this video together and I can't wait to taste the one she makes in the future (I'm terrible in the kitchen, besides doing the dishes). Great work on this video, looking forward to watching more.
Can I say, try cutting your meat smaller, partially freeze the meat, and drop a piece at a time down the horn. Don't over stuff the horn or the meat will get stuck. You shouldn't need the plunger for whole pieces, just for 2nd or 3rd grind. Fabulous recipe, very tasty. Glad I found your channel.
@@USA__2023 the secret with the Nurembergers besides the mandatory majoram herb etc. is the very coarse meat! It even tastes better if the skin breaks open and the braet/Ghaeck is falling out with the artisanal ones on the market!
I just wanted to share with you... I made 24 of these Nurnburger Bratwurst, yesterday... I had to put 4 on the Grill, for a Taste Test... They were Perfect! That authentic Nurnburger Taste....Yes! My family are all excited...they can’t wait for our next Barbecue Gathering! I made another 24, this morning...I am Vacuum Sealing them, and Freezing them, until I have enough for everyone, to enjoy...plus, a couple of packages, for everyone to take home.... Thank you, again!
I love these sussages! I live in denmark but only 25 km from the german border so when shopping I flensburg in the summer I always buy them they taste so good!
Brought here by a search on this particular sausage., after having tasted them for the first time (branded, frozen and later fried!). Wonderful flavour. Thanks for the great presentation. Authentic and good food does call for some hard kitchen work.
Guten tag Barbara. I lived in Bavaria 2 yrs and remember my first time eating these on the plaza in Nuremberg and never forgot them. We now raise pigs and I cannot wait to use your recipe. The commercial bratwursts available here are bland and easily forgotten. Thank you
Thank You for this excellent video. It takes me back to the days of travelling for business to Germany and eating pretty much my own bodyweight in Nürnberger Bratwurst for breakfast in the hotel!!!
So glad I found your video. Excellent presentation and teacher. My wife grew up in Nurnberg and we visit every year. When in nurnberg I love with these bratwurst and the schauferle and have been making these bratwurst for many years and your recipe is very authentic. You did everything perfect. I would only add that when I cook these on the grill I toss on some beechwood chips to add some authentic smoke flavor. my wife Gaby and I love your work. keep up the great videos.
It's simply the best! And you can't judge it before trying it. Just have half of a pan of it with fried onions and a good portion of fried sauerkraut sitting downstairs in my frying pan. Good thing ALDI and every German supermarket has it always on stock!
You are a star for doing this, as I can not find any bratwurst where I live that meets the flavour profile or texture I remember from lower Saxony area. This way is not as scary as I thought, so again thank you.
I used to eat these from a stand at the Viktualienmarkt (Munchen) while working near there. I think they were these, they had a small size, were grilled, and tasted so fantastic. Our "American brats" are something different - not bad - but not the same, no. I plan to make these soon, as I have been trying to re-create the taste of those rostbratwurst in Munich long ago. Danke!
If they were small and had coarse meat, creating an uneven skin ... you were spot on! Nurembergers actually, but they allow us also to use their Weißwurst up here 😂
I got introduced to these little delicious sausages at The Nuremberg Christmas Market Old Town had so many things to try but these stood out on a roll with mustard and a warn cup of Gluhwein. When I travel back to my home in West Germany near Trier imagine my look shopping one day at Edeka when I found these.
But Nurembergers are supreme! I have to admit that Thuringians are indeed a worthy culinary contribution from the former soviet occupied zone because of the skin breaking open and the texture of the meat coming out then. But still Nurembergers are supreme! (And Thuringia only became soviet occupied by "accident"! 😂)
Danke, dass Sie ein Stück Deutschland nach Amerika bringen. We just got back from a month staying with friends in der Oberpfalz Germany and visited Christkindlmarktes in Augsburg, Nurnberg, Regensburg, and Weiden in der Oberpfalz. You’d think that we’d have had enough of Wurst, but I’m looking forward to cranking out some of this and also your Currywurst recipe. Do you have a Semmel recipe to make the little rolls?
Thanks for showing us how to make these delicious sausages. It would be worth buying a set of nozzles of different diameters for your new machine. You can buy these cheaply on eBay.
Thanks for all your efforts to making these delicious sausages, I had some yesterday At a German restaurant last in Dallas Texas and they were delicious, now I have the recipe, I also own a meat grinder and sausage stuffer Blessings to you and your family. Happy new year
@@MyGermanRecipes consider yourself a front row top notch ambassador of the true Germany that is unfortunately disappearing more and more now already and in the future! You're detailed approach and some background info woven in sometimes make it a prime channel! YT is usually not yet there, it's above average, others often leaving many questions as to details open! Secret agents should be taught by you how to assimilate perfectly on a culinary level when sent to Germany! 😂
@@chrise-ih4ix So far I have done 4 batches for diferent meals.... my family and friends love it, fried, in the oven or charcoal grilled. They Always ask me about the recipe.
I wanna try this one day. I'm trying to learn how to speak German, and I'd also love to try German recipes. I'm only a quarter German from my dad, who is half German and half Italian. But I'm so interested in the language and culture.
WoW, i have been looking for this recepe for ever, i was stationed in Schweinfurt Germany in the early 70"s and when we went downtown they had stands around town and this was the sausage they had there and it was fantastic, little like breakfast sausage but better, gotta make some!!!!!You are right, they are the best
If you ever compare these blessed Nurembergers to anything akin to "breakfast sausages" you'll be surely denied entry into the country the next time you try to travel here! 😂 Sorry, but there's no sausage superior to Nurembergers in this world!
Hot tip: mace spice is pretty expensive at the grocery store. About $5 for .8 ounce package. Mace is a spice from India and is known there as Javentri. I went to my local Indian grocery store and found a 4 ounce package of ground Javentri for $5.45. I tend to make quite a few different sausage recipes and I use the Indian grocery to save money on staying stocked.
Mace though easily available and not very expensive in India, is under-appreciated as a stand-alone spice, and is commonly used in a blend with other spices. The triumvirate of cloves, cardamom (both the small and large ones) and Indian cinnamon (bark of a variety of cassia tree) reign supreme, their strong aroma overpowering other spices, particularly in muglai curries. However, mace (javithri) paired with nutmeg (jaiphul) is used sparingly for some mildly-flavored curries, more so in south-Indian cuisine; or to give that special flavour to Indian sweets like Barfi, Basundi, and Kalakand.
Habe gerade welche gemacht. Habe such but leider dickeren dark zu verfugung gehabt. Wind halt dicke bratwurst jetzt.lol habe das übrige fleisch abgebraten und schmeckt super gut UNd Echt. Danke dir. PS. Hatte keinen marjoram nutzte also thyme 2g/kg
It needs to be coarse meat. And I doubt you're really allowed to call them still Nurembergers without majoram etc. I believe you need to do them again! 😂😊
Is poaching the links in water specifically a German thing? I’m English and have only ever grilled or fried sausages from raw. Thank you for giving seasonings per kg of meat, so much easier than having to convert from a 5 pound or 14 pound recipe like I’ve seen on other channels.
We can buy raw sausage at the butcher but then we poach it before frying 😁. In general, our sausage is poached. So, it seems to be a German thing, maybe. Not sure what the other European countries do. I believe the obsession with sausage is very German, too 😆
@@MyGermanRecipes Us Brits love our Bangers too, but I will concede that you take things to another level. Anyway, I have made (and poached) a batch of your Brats today, and will be testing for breakfast tomorrow. Vielen dank.
@@Canalcoholic yes, you Brits also have your breakfast sausages and they're feared like your Gurkha soldiers all around the globe! But please don't compare them to any German sausage from the continent, especially not the blessed Nurembergers out of all! Please! 😂 You Brits conquered and ruled half the world, invented soccer and bars and what not! But please don't venture into cuisine! Just that one favor for us underlings in the former colonies, occupied zones and similar! Please! 😂
I just made this today. Tastes just like (almost exactly) how I remember. So glad I tried this!!!! I will make this again soon, maybe with some sauerkraut and mashed potatoes.
I was lucky enough to visit Nürnberg once, and loved the food there, but oddly enough it was in München that I first (and last) had these wonderful bratwurst! Looking forward to trying to make them myself!
I‘ll cite menshealth here: „In one study by scientists, charcoal-grilled meats contained more carcinogens called polycyclic aromatic hydrocarbons (PAHs) than meat heated with propane. When fat drips from meat, the fat burns and creates PAH-infused smoke, which coats what you're cooking. And charcoal makes more smoke than gas does.“ and MDAnderson.org „Charring, burning or grilling meat, poultry and fish over high temperatures causes heterocyclic amines (HCAs) to form. These HCAs can damage a person's genes, raising the risk for stomach and colorectal cancers.“
As always a very well presented video. Thank you. A question: When you are telling what ingredients go into the sausage you say 2 grams of (pepper) however I do believe that you are using (White Pepper) which has an entirely different taste than Black Pepper. It would be very much appreciated if you could clarify this. Also I believe that this link will take you to a seller who will have stainless steel stuffing tubes that will fit your new grinder. I have purchased several items from them and all questions I've asked have been promptly answered. If your grinder doesn't say what size plates and knives it takes measuring the outside diameter of them will help you find what size to purchase. Keep up the great videos, I always enjoy them and so far every recipe I've tried has been enjoyed by family and friends.
@@MyGermanRecipes Thank you for the clarification on the pepper. I see that they link was deleted. If you go to EBay and search for (stainless steel grinder plates, knives tubes) the seller I recommend is 'smokehouse.chef) they will have the right sized tubes for your new grinder. Keep posting your wonderful videos.
Thanks for the recipe! As things are shut down now I can make my own now! Good job on videography. I want to share this with you, the stuffing tubes come in different sizes for different casings. Sheep is a smaller tube. What is wrong with grilling on charcoal?
Watching you make these, gives me the desire to as well. Alas, we're just getting too old. But it is getting harder and harder to find these products, especially as we really dislike artificial "plastic" casings. Thank goodness we now have small butcher that occasionally makes these sausages. Because, as you say, they freeze well, we buy a batch at the beginning of summer for the bbq season, (we bbq year round, lol). Vac Pac lasts a long time. As a child I was charged with cranking the large hand operated meat grinder [100lb. batches, whew! (Keibasa too)]. We even had an attachment to fill casings, using the meat grinder...perhaps your new electric powered one has this option? Btw, back in the day when we made various sausages, we often saved uncased meat and made patties from them, for use as main entree (breakfast or dinner). Best compliments from neighbours was when we used these patties to make/grill *burgers* . . .mm mm mmm! Definitely unlike any burgers most have ever tasted. Thanks again. This video will go into my recipes playlist. Never know if the butcher will go out of business.
I always end up with some of the ground meat in the stuffer and use that like meat balls. I agree, it tastes really good! 100lbs is quite a bit of meat, wow! The grinder can also fill the casing directly after gound throug the grinding but in this case the funnel was to wide to fit the sheep casing.
l don't think so, because they were not "boiled", they only "rested" submerged in the pot with hot water; and since they were cold, the temperature must have dropped fast.
Gladys R. White your probably right. I think she said water temp at 175 but I didn’t catch for how long they were in the water and I didn’t hear if she kept the water at a constant temp. I will have to replay maybe I just missed it. Thanks
Yes, they don't boil but I put them back on the stove at a low temperature setting, to keep the water at the temperature. It takes about 25 minutes and the sausages are cooked through though they are not boiled. The point is that the meat is not raw any longer and can be kept in the fridge for several days before frying / grilling.
I'm guessing you are in Florida. I would go to the Samstag Markt in Wertheim and get a wurst broetchen AND a steak broetchen and go down by the river and eat and watch the ducks. You made home sausage making look easy. What are the kind you have to hang up for a day to dry when they are made?
@@MyGermanRecipes No not salami, it was some kind of sausage they made, then hung to dry for a day or so and then hot smoked. The size was about 15 cm long and 3 cm across and made from beef and pork, really good. Oh well, someday I'll remember what they were called, i hope.
@@richardfrank9317 Was it eaten in slices on bread or as a meat dish? I guess the first. We made some Mettwurst like that but it's been such a long time ago, I don't remember it completely and I think we used only pork for that. I might look it up some day.
I do have one question? When you put the completed Sausages in the Hot Water, do you keep them on the Stove, for the 25 minutes...keeping the Water simmering? Or, just put them in the Hot water, to soak for 25 Minutes?
Super Rezept bin begeistert weil ich endlich eins hab das ich meinen Kindern, und Freunden in den Staaten teilen kann, aber bei uns in Nürnberg ißt mer die entweder mit Kraut oder 3 im Weggla, dumme Frage warum werden die Würstle gekocht bevor du sie brätst? Bloß neugierig 😉😃
Das macht man mit rohen Würsten eigentlich immer so. Wenn Du sie im Supermarkt oder beim Metzger kaufst, sind sie normalerweise schon gekocht. Wenn man sie sofort brät, geht es vielleicht auch ohne aber ich würde sie immer vorher kochen. Wobei es nicht wirklich kochen ist, sie ziehen halt im heißen Wasser. Ich denke das schützt vielleicht auch vor Parasiten im Fleisch?
@@MyGermanRecipes danke für deine schnelle Antwort, ich hol Se immer frisch von der Edeka und brate sie raus und manchmal ess ich sie aufn Brot als Bratwurst Gehäck mit Zwiebeln und Paprika 🤤 hatte Gott sei Dank noch nie Probleme, aber ich weiß viele brühen die Würstchen drum hab ich gefragt
Just made these Met my wife in nurnberg when I was stationed there. We go back every few yrs. My favorite is the bratwurst house just up from the square next to sebaldis church. real close may be just a bit too much salt
Looks wonderful! Someone may have asked, but do you prefer sheep casings to hog? I have always used hog casings. Oh now I see... you are making smaller breakfast links. I bought sheep casings and found them unusable for making my brats and kielbasa. I guess I answered my own question!! Anyway, very interesting! I want to try this recipe but will use hog casings and make them larger.
The sheep casing is hard to wrk with but has the right size for this kind of sausage. They need to soak longer than hog casing to be workable but rip easily.
I make several types of fresh German bratwurst , so what temp would I poach my brats and for how long ? Will be poaching in a Sous vide and then vacuum pack for the freezer ! Please help a fellow German out
As stated in the video and blogpost: Put the sausages into the pot with water and place a smaller lid or plate on top of the sausage to make sure they are all submerged. After 25 minutes, remove the sausage and separate them from each other. Either fry or roast the sausages on a grill within a few days or freeze for later. If there is a difference when using sous vide - I really don't know because I don't have one and never used one. It's probably best to stick to the regular temperature of the recipe? Read the full blog post here: mygerman.recipes/nurnberger-bratwurst-nuremberger-sausage/
@@MyGermanRecipes I just wondered if it took longer to poach if using hog casings which would make them much larger , maybe I should follow your weiswurst times and temps ?
You have truly made me a happy Man, today! Nurnberger Bratwurst are absolutely the Best...and a family favorite. Paired with your Fresh Baked Brotchen, this is truly one of the best foods, in the World! I think it will be well worth the cost of buying a Meat Grinder, to be able to have these Wonderful Bratwurst. I will have to keep my Daughter’s supplied with them, too. They both grew up eating these, as I took them on Volksmarches, with me, all Summer long, when I was Stationed in Germany, and at Family Barbecues... I should have married a Good German Woman, myself! 😉
We Franconians honor our good pork! You don't need to eat blood sausage, but there's no compromise and no touching of the Nurembergers recipe! I hope I made this clear 😂
You could set the Grinder on a bunch of books covered with a dish towel if need be to make it higher so you can get a bigger bowl underneath... just a thought.
Your videos and recipes are the best. I am 77 and your recipes are what I grew up eating. Thank you for keeping German food and tradition alive
You are so welcome!
Thank you for your vote, will tty to do it.
I lived in Germany for 18 years and the Nurnberger sausages were my favorite. I can remember taking my east German wife to our garden out in the black forest and grill these delicious sausages with buns and mustard. We have nothing close to this back in my home country of Canada.
I like to pack my sausages in a vacuum bag and poach them for an hour at 65 degrees c using an immersion heater. Thern into an ice bath to cool before placing in the refrigerator and freezer. By bagging them in vacuum bags and poaching I extend the life in the fridge and prevent freezer burn in the freezer.
i lived in the Bavaria for 7 years and my family loves these! Thank you for posting this recipe!!!
Because there's nothing to be compared to them! 😂
Thank you for sharing. Nuremberg sausages during Christmas markets is a nice treat for my wife and myself ❤
There's no sausage supreme to Nurembergers in this world!
I was stationed in Germany (near Nuremberg) when I was in the military. One of the best memories I have is of the outdoor Christmas market. Things I remember are Gluwein, the long, thin sausages served on brochen with mustard. I can never remember the name of the sausages, though.
Dankeschon!!
It’s a wonderful memory of German Christmas markets!
Absolutely delicious looking ma’am. My father is from Argentina but his fathers family came from Siegen in Germany. I have always loved the German food and culture. Thank you for these wonderful videos. Einen Schönen Tag Noch!!!!!
I‘m so glad you are enjoying my recipes! I wish you a wonderful day as well. 😊
One more like for the recipe and honesty as well!!
My wife just started making sausages and I told her I like German (Bratwurst) sausages the best. We watched this video together and I can't wait to taste the one she makes in the future (I'm terrible in the kitchen, besides doing the dishes). Great work on this video, looking forward to watching more.
It's the world champion of sausages! No question
Can I say, try cutting your meat smaller, partially freeze the meat, and drop a piece at a time down the horn. Don't over stuff the horn or the meat will get stuck. You shouldn't need the plunger for whole pieces, just for 2nd or 3rd grind. Fabulous recipe, very tasty. Glad I found your channel.
Thanks for the tip!
I was going to say the exact same thing LOL.
@@USA__2023 the secret with the Nurembergers besides the mandatory majoram herb etc. is the very coarse meat!
It even tastes better if the skin breaks open and the braet/Ghaeck is falling out with the artisanal ones on the market!
What a great skill to have!
Thank you!
I just wanted to share with you... I made 24 of these Nurnburger Bratwurst, yesterday... I had to put 4 on the Grill, for a Taste Test... They were Perfect! That authentic Nurnburger Taste....Yes! My family are all excited...they can’t wait for our next Barbecue Gathering!
I made another 24, this morning...I am Vacuum Sealing them, and Freezing them, until I have enough for everyone, to enjoy...plus, a couple of packages, for everyone to take home....
Thank you, again!
You'll be the star with the huge Octoberfest hype inbound!
I love these sussages! I live in denmark but only 25 km from the german border so when shopping I flensburg in the summer I always buy them they taste so good!
Brought here by a search on this particular sausage., after having tasted them for the first time (branded, frozen and later fried!). Wonderful flavour. Thanks for the great presentation. Authentic and good food does call for some hard kitchen work.
Enough majoram herb is the secret they say.
And there's no sausage supreme to Nurembergers in this world!
Guten tag Barbara. I lived in Bavaria 2 yrs and remember my first time eating these on the plaza in Nuremberg and never forgot them. We now raise pigs and I cannot wait to use your recipe. The commercial bratwursts available here are bland and easily forgotten. Thank you
I couldn't agree more :-)
There's no sausage supreme to Nurembergers in this world!
Thank You for this excellent video.
It takes me back to the days of travelling for business to Germany and eating pretty much my own bodyweight in Nürnberger Bratwurst for breakfast in the hotel!!!
That's brutal for breakfast!
You really took up on the opportunity, right?! 😂
You need to use a bigger bowl for mixing great video
Great video and wonderful information
Thank you!
Feel like to try to do, thank you
So glad I found your video. Excellent presentation and teacher.
My wife grew up in Nurnberg and we visit every year. When in nurnberg I love with these bratwurst and the schauferle and have been making these bratwurst for many years and your recipe is very authentic. You did everything perfect.
I would only add that when I cook these on the grill I toss on some beechwood chips to add some authentic smoke flavor.
my wife Gaby and I love your work. keep up the great videos.
Nurembergers rule! None superior to them
It's my hobby making sausages. Thanks very much for the instructions.
It's important that you have coarse pieces of meat! The amount of majoram herb etc. is the secret.
Thank you for sharing❤
Thanks for watching!
She really knows her stuff! 😊
Future tense - to grind, or just grind
Present tense - grinding
Past tense - ground
Love your videos!
But I really liked her reference that it was 'naughty meat' ... fantastical. :)
It's simply the best! And you can't judge it before trying it.
Just have half of a pan of it with fried onions and a good portion of fried sauerkraut sitting downstairs in my frying pan.
Good thing ALDI and every German supermarket has it always on stock!
So good!😊
@@MyGermanRecipes I really appreciate your channel a lot!
You are a star for doing this, as I can not find any bratwurst where I live that meets the flavour profile or texture I remember from lower Saxony area.
This way is not as scary as I thought, so again thank you.
You'll be in the upper class of sausage making with this recipe!
Use coarse meat and small casings!
Enough majoram and similar herbs is important.
wow I m impressed again by yr video. Thank you.
It's the best channel out there for most recipes!
Looking at your pix at the end and also the final product reminded me of living in Darmstadt
The region of Hesse around Darmstadt has nothing like Nurembergers traditionally!
It's supreme among the German sausages 😊😂
I use a wooden block to raise my grinder above my large bowl.
Loved this video-will keep watching!
It's worth it! You'll pass as a true German afterwards. Guaranteed!
Could you tell me what manual meat grinder you used and possibly where l could purchase it. Thank you....
I used to eat these from a stand at the Viktualienmarkt (Munchen) while working near there. I think they were these, they had a small size, were grilled, and tasted so fantastic. Our "American brats" are something different - not bad - but not the same, no. I plan to make these soon, as I have been trying to re-create the taste of those rostbratwurst in Munich long ago. Danke!
If they were small and had coarse meat, creating an uneven skin ... you were spot on!
Nurembergers actually, but they allow us also to use their Weißwurst up here 😂
Amazing
I got introduced to these little delicious sausages at The Nuremberg Christmas Market Old Town had so many things to try but these stood out on a roll with mustard and a warn cup of Gluhwein. When I travel back to my home in West Germany near Trier imagine my look shopping one day at Edeka when I found these.
There's no sausage supreme to Nurembergers in this world!
Aldi and usually other German supermarkets have it always on stock.
Great video, lovely sausages, well I'm happens looking for Thüringen sausage's recipes😊
But Nurembergers are supreme!
I have to admit that Thuringians are indeed a worthy culinary contribution from the former soviet occupied zone because of the skin breaking open and the texture of the meat coming out then.
But still Nurembergers are supreme! (And Thuringia only became soviet occupied by "accident"! 😂)
@@chrise-ih4ix oh really then i try to find the scret about Nurembnergers, do you happens have one? tks :)
They say Germans aren’t funny but you clearly have humour. Your ”grinded/ground” monolog was really funny 😂 Thanks for a great and inspiring recipe.
😆Glad you found it funny
Danke, dass Sie ein Stück Deutschland nach Amerika bringen.
We just got back from a month staying with friends in der Oberpfalz Germany and visited Christkindlmarktes in Augsburg, Nurnberg, Regensburg, and Weiden in der Oberpfalz. You’d think that we’d have had enough of Wurst, but I’m looking forward to cranking out some of this and also your Currywurst recipe.
Do you have a Semmel recipe to make the little rolls?
Yes, I do have a recipe for "Schrippen": ua-cam.com/video/EVoMejrhc1Q/v-deo.html
Currywurst is the other part of Germany or inner city fast food.
Best sausages ever!!
Exactly! No doubt about that!
Thanks for showing us how to make these delicious sausages. It would be worth buying a set of nozzles of different diameters for your new machine. You can buy these cheaply on eBay.
Das war ausgezeichnet! Jetzt mache ich das sicher! Lecker lecker lecker....
Why do you have no subscribers?
You're a food channel, right?
My favorite memories of these are of enjoying them with buttered, white asparagus during Spargelfest in Ansbach and Nürnberg in the spring.
Were you stationed in Katterbach?
"When you Grind it" Grind is present tense, Ground is past tense. Beispiel= After the meat has been ground oder When I grind the meat.
Thank you for the explanation 👍
Right, definitely grind.
That looks so good ! I like Nürnberger Rostbratwurst! Thank you for the video 🇨🇦
Supreme above any other sausage in this world!
Sounds like the ones we got outside the base in Bamberg back in early 90's. Served on a Kaiser roll with mustard.
Will try making these for sure.
You'll be the star with the rising Octoberfest hype!
There's no sausage superior to Nurembergers in this world.
This looks amazing. Need get me a mincer. My new favourite channel
You'll be able to pass as a local on a culinary level with the traditional ones on this channel!
You make it seems so easy! I love these when I was in Germany so glad to find your recipe.
None superior to them!
Thanks for all your efforts to making these delicious sausages, I had some yesterday At a German restaurant last in Dallas Texas and they were delicious, now I have the recipe, I also own a meat grinder and sausage stuffer
Blessings to you and your family.
Happy new year
Great video! Maybe you could put the grinder on top of a few cutting boards to raise it up a bit, then you could use a larger bowl?
You are the best. Thank you for sharing your life experience, culture, and knowledge. You enrich all of us.
So nice of you
@@MyGermanRecipes consider yourself a front row top notch ambassador of the true Germany that is unfortunately disappearing more and more now already and in the future!
You're detailed approach and some background info woven in sometimes make it a prime channel!
YT is usually not yet there, it's above average, others often leaving many questions as to details open!
Secret agents should be taught by you how to assimilate perfectly on a culinary level when sent to Germany! 😂
That looks great, Love it !!! I am about to start in the world of making sausages and for sure will try your recipe, thank you for sharing.
What became of your sausage projects?
@@chrise-ih4ix So far I have done 4 batches for diferent meals.... my family and friends love it, fried, in the oven or charcoal grilled. They Always ask me about the recipe.
@@DavidUL12 impressive!
I had a German boss way back then. And he owns a deli shop our nunrberger suasage was the best seller
Looks great, definitely going to make these. What kind of liquid do you add to the meat and isn't it necessary to semi freeze it before mixing
My mother is a WWII orphan from Wuppertal. I have been wanting to learn more German recipes. All I have is family pastry recipes ..
Inspiring video. Greetings from Jakarta
I wanna try this one day. I'm trying to learn how to speak German, and I'd also love to try German recipes. I'm only a quarter German from my dad, who is half German and half Italian. But I'm so interested in the language and culture.
That's the best channel for authentic, easy step by step culinary immersion for outsiders!
You'll pass as a local afterwards 😊
WoW, i have been looking for this recepe for ever, i was stationed in Schweinfurt Germany in the early 70"s and when we went downtown they had stands around town and this was the sausage they had there and it was fantastic, little like breakfast sausage but better, gotta make some!!!!!You are right, they are the best
Small world John. I was stationed there at Conn from 75-77 and we'd head downtown just to load up on these delicious brats and a have a stein or two.
If you ever compare these blessed Nurembergers to anything akin to "breakfast sausages" you'll be surely denied entry into the country the next time you try to travel here! 😂
Sorry, but there's no sausage superior to Nurembergers in this world!
Hot tip: mace spice is pretty expensive at the grocery store. About $5 for .8 ounce package. Mace is a spice from India and is known there as Javentri.
I went to my local Indian grocery store and found a 4 ounce package of ground Javentri for $5.45.
I tend to make quite a few different sausage recipes and I use the Indian grocery to save money on staying stocked.
Mace though easily available and not very expensive in India, is under-appreciated as a stand-alone spice, and is commonly used in a blend with other spices. The triumvirate of cloves, cardamom (both the small and large ones) and Indian cinnamon (bark of a variety of cassia tree) reign supreme, their strong aroma overpowering other spices, particularly in muglai curries. However, mace (javithri) paired with nutmeg (jaiphul) is used sparingly for some mildly-flavored curries, more so in south-Indian cuisine; or to give that special flavour to Indian sweets like Barfi, Basundi, and Kalakand.
They look delicious, I will try to make some hoping they look tasty as yours
Coarse meat and enough of the majoram herb is the secret they say!
Habe gerade welche gemacht. Habe such but leider dickeren dark zu verfugung gehabt. Wind halt dicke bratwurst jetzt.lol habe das übrige fleisch abgebraten und schmeckt super gut UNd Echt. Danke dir.
PS. Hatte keinen marjoram nutzte also thyme 2g/kg
Gern, ich denke die schmecken auch in der dickeren Version.
It needs to be coarse meat. And I doubt you're really allowed to call them still Nurembergers without majoram etc.
I believe you need to do them again! 😂😊
Hello! Thanks for the recipe! I made the sausages yesterday and they turned out wonderful 😌 Gonna make more 😛
There's no sausage superior to Nurembergers in this world!
It's a law of nature. Simple as that.
She made sausages at her house like that’s how actual sausages are made right like I’m shocked. Ima try these idk how but I will
And you'll be immediately short cutting to world champion level by that move!
None superior!
Another favorite of mine along with sausage from some guy names Kurt in Munich
Franconian Nurembergers are supreme to anything from Munich. But it's close if they know what they are doing.
Is poaching the links in water specifically a German thing? I’m English and have only ever grilled or fried sausages from raw.
Thank you for giving seasonings per kg of meat, so much easier than having to convert from a 5 pound or 14 pound recipe like I’ve seen on other channels.
We can buy raw sausage at the butcher but then we poach it before frying 😁. In general, our sausage is poached.
So, it seems to be a German thing, maybe. Not sure what the other European countries do. I believe the obsession with sausage is very German, too 😆
@@MyGermanRecipes Us Brits love our Bangers too, but I will concede that you take things to another level. Anyway, I have made (and poached) a batch of your Brats today, and will be testing for breakfast tomorrow. Vielen dank.
@@Canalcoholic yes, you Brits also have your breakfast sausages and they're feared like your Gurkha soldiers all around the globe!
But please don't compare them to any German sausage from the continent, especially not the blessed Nurembergers out of all! Please! 😂
You Brits conquered and ruled half the world, invented soccer and bars and what not! But please don't venture into cuisine!
Just that one favor for us underlings in the former colonies, occupied zones and similar! Please! 😂
Nice overview, thank you! :0)
Best detailed description channel with some background in between!
I just made this today. Tastes just like (almost exactly) how I remember. So glad I tried this!!!! I will make this again soon, maybe with some sauerkraut and mashed potatoes.
Perfect!
I was lucky enough to visit Nürnberg once, and loved the food there, but oddly enough it was in München that I first (and last) had these wonderful bratwurst! Looking forward to trying to make them myself!
There's no sausage superior to Nurembergers in this world!
Coarse meat, small size, enough majoram and similar herbs!
Sehr gutes Rezept , die Zutaten alle am Originalrezept orientiert . Sehr schön , Gruß aus Nürnberg 👍👋
Vielen Dank! Schön dass es auch Nürnberger authentisch finden 😀❤️
Charcoal grill is the best.
very very nice; thank you !!
Excellent video I appreciate the whole thing
Excellent channel actually!
Love all the recipes! I will be making these. I just have one question about one of your comments; why is cooking on charcoal not healthy?
I‘ll cite menshealth here:
„In one study by scientists, charcoal-grilled meats contained more carcinogens called polycyclic aromatic hydrocarbons (PAHs) than meat heated with propane. When fat drips from meat, the fat burns and creates PAH-infused smoke, which coats what you're cooking. And charcoal makes more smoke than gas does.“
and MDAnderson.org
„Charring, burning or grilling meat, poultry and fish over high temperatures causes heterocyclic amines (HCAs) to form. These HCAs can damage a person's genes, raising the risk for stomach and colorectal cancers.“
As always a very well presented video. Thank you.
A question: When you are telling what ingredients go into the sausage you say 2 grams of (pepper) however I do believe that you are using (White Pepper) which has an entirely different taste than Black Pepper.
It would be very much appreciated if you could clarify this.
Also I believe that this link will take you to a seller who will have stainless steel stuffing tubes that will fit your new grinder. I have purchased several items from them and all questions I've asked have been promptly answered. If your grinder doesn't say what size plates and knives it takes measuring the outside diameter of them will help you find what size to purchase.
Keep up the great videos, I always enjoy them and so far every recipe I've tried has been enjoyed by family and friends.
Thank you. I’ve actually used black pepper in this recipe.
@@MyGermanRecipes Thank you for the clarification on the pepper. I see that they link was deleted. If you go to EBay and search for (stainless steel grinder plates, knives tubes) the seller I recommend is 'smokehouse.chef) they will have the right sized tubes for your new grinder.
Keep posting your wonderful videos.
Thanks for the recipe! As things are shut down now I can make my own now! Good job on videography. I want to share this with you, the stuffing tubes come in different sizes for different casings. Sheep is a smaller tube. What is wrong with grilling on charcoal?
I wondered that too
Great recipe! Also is it necessary to add the spices before grinding? Or is it alright if you add it after too?
She mentioned she prefered to do it before, because it was easier. It's harder to evenly distribute the spices after them eat is ground.
@@GladysRWhite oh thanks! I guess I must have missed it...
Coarse meat and the herbs are the secret they say!
Very nice video, and recipe. I enjoyed the web page.
The sausages looked great once grilled.
Glad you enjoyed it
Great work. Greetings from Argentina
Made this last week and it was amazing. Definitely will make a big batch for Schützenfest this year 👍🏻
That is lovely
Watching you make these, gives me the desire to as well. Alas, we're just getting too old. But it is getting harder and harder to find these products, especially as we really dislike artificial "plastic" casings. Thank goodness we now have small butcher that occasionally makes these sausages. Because, as you say, they freeze well, we buy a batch at the beginning of summer for the bbq season, (we bbq year round, lol). Vac Pac lasts a long time.
As a child I was charged with cranking the large hand operated meat grinder [100lb. batches, whew! (Keibasa too)]. We even had an attachment to fill casings, using the meat grinder...perhaps your new electric powered one has this option?
Btw, back in the day when we made various sausages, we often saved uncased meat and made patties from them, for use as main entree (breakfast or dinner). Best compliments from neighbours was when we used these patties to make/grill *burgers* . . .mm mm mmm! Definitely unlike any burgers most have ever tasted.
Thanks again. This video will go into my recipes playlist. Never know if the butcher will go out of business.
I always end up with some of the ground meat in the stuffer and use that like meat balls. I agree, it tastes really good!
100lbs is quite a bit of meat, wow! The grinder can also fill the casing directly after gound throug the grinding but in this case the funnel was to wide to fit the sheep casing.
After putting the sausages into the cooking water are they thoroughly cooked?
l don't think so, because they were not "boiled", they only "rested" submerged in the pot with hot water; and since they were cold, the temperature must have dropped fast.
Gladys R. White your probably right. I think she said water temp at 175 but I didn’t catch for how long they were in the water and I didn’t hear if she kept the water at a constant temp. I will have to replay maybe I just missed it. Thanks
@@thestickerfarm1254 + I think she said 20 minutes, and yes, the idea was to keep the water at a constant temp!! I'll also replay it...
Yes, they don't boil but I put them back on the stove at a low temperature setting, to keep the water at the temperature. It takes about 25 minutes and the sausages are cooked through though they are not boiled. The point is that the meat is not raw any longer and can be kept in the fridge for several days before frying / grilling.
My German Recipes thank you for clarifying. I am going to try my hand at sausage now.
Looks delicious!
It is!
Do you thaw the frozen sausages or grill straight from the freezer?
Good question: I always thaw them. Otherwise they might still be cold in the center while already looking perfectly outside.
i prefer to run the frozen sausages through an xray machine. the xrays thaw them out instantly and impart the delicious flavour of gamma radiation
I'm guessing you are in Florida. I would go to the Samstag Markt in Wertheim and get a wurst broetchen AND a steak broetchen and go down by the river and eat and watch the ducks. You made home sausage making look easy. What are the kind you have to hang up for a day to dry when they are made?
I am in Texas, but we share a lot of things with Florida like mosquitos and humidity ;-)
The sausage you are asking about, do you mean salami?
@@MyGermanRecipes No not salami, it was some kind of sausage they made, then hung to dry for a day or so and then hot smoked. The size was about 15 cm long and 3 cm across and made from beef and pork, really good. Oh well, someday I'll remember what they were called, i hope.
@@richardfrank9317 Was it eaten in slices on bread or as a meat dish? I guess the first. We made some Mettwurst like that but it's been such a long time ago, I don't remember it completely and I think we used only pork for that. I might look it up some day.
I had them mit zweibel and bratkartoffeln
@@MyGermanRecipes Thank you, I looked for Mettwurst on youtube and they look like what I remember, thank you again
I do have one question? When you put the completed Sausages in the Hot Water, do you keep them on the Stove, for the 25 minutes...keeping the Water simmering? Or, just put them in the Hot water, to soak for 25 Minutes?
I keep the water hot, not boiling though. Since I have an electric stove, it keeps the heat for a while even if I reduce it a lot.
@@MyGermanRecipes Thank you!
Super Rezept bin begeistert weil ich endlich eins hab das ich meinen Kindern, und Freunden in den Staaten teilen kann, aber bei uns in Nürnberg ißt mer die entweder mit Kraut oder 3 im Weggla, dumme Frage warum werden die Würstle gekocht bevor du sie brätst? Bloß neugierig 😉😃
Das macht man mit rohen Würsten eigentlich immer so. Wenn Du sie im Supermarkt oder beim Metzger kaufst, sind sie normalerweise schon gekocht. Wenn man sie sofort brät, geht es vielleicht auch ohne aber ich würde sie immer vorher kochen. Wobei es nicht wirklich kochen ist, sie ziehen halt im heißen Wasser. Ich denke das schützt vielleicht auch vor Parasiten im Fleisch?
@@MyGermanRecipes danke für deine schnelle Antwort, ich hol Se immer frisch von der Edeka und brate sie raus und manchmal ess ich sie aufn Brot als Bratwurst Gehäck mit Zwiebeln und Paprika 🤤 hatte Gott sei Dank noch nie Probleme, aber ich weiß viele brühen die Würstchen drum hab ich gefragt
Just made these Met my wife in nurnberg when I was stationed there. We go back every few yrs. My favorite is the bratwurst house just up from the square next to sebaldis church. real close may be just a bit too much salt
Awesome yummy
Looks wonderful! Someone may have asked, but do you prefer sheep casings to hog?
I have always used hog casings.
Oh now I see... you are making smaller breakfast links. I bought sheep casings and found them unusable for making my brats and kielbasa. I guess I answered my own question!! Anyway, very interesting! I want to try this recipe but will use hog casings and make them larger.
The sheep casing is hard to wrk with but has the right size for this kind of sausage. They need to soak longer than hog casing to be workable but rip easily.
Congratulations!!
I make several types of fresh German bratwurst , so what temp would I poach my brats and for how long ? Will be poaching in a Sous vide and then vacuum pack for the freezer ! Please help a fellow German out
As stated in the video and blogpost:
Put the sausages into the pot with water and place a smaller lid or plate on top of the sausage to make sure they are all submerged.
After 25 minutes, remove the sausage and separate them from each other. Either fry or roast the sausages on a grill within a few days or freeze for later.
If there is a difference when using sous vide - I really don't know because I don't have one and never used one. It's probably best to stick to the regular temperature of the recipe?
Read the full blog post here:
mygerman.recipes/nurnberger-bratwurst-nuremberger-sausage/
@@MyGermanRecipes I just wondered if it took longer to poach if using hog casings which would make them much larger , maybe I should follow your weiswurst times and temps ?
Great video! I'm so glad I found your channel :)
Glad you joined 👍
Excellent sausage. Favorite :)
Mine too!
I'm hungry now
You have truly made me a happy Man, today! Nurnberger Bratwurst are absolutely the Best...and a family favorite. Paired with your Fresh Baked Brotchen, this is truly one of the best foods, in the World!
I think it will be well worth the cost of buying a Meat Grinder, to be able to have these Wonderful Bratwurst. I will have to keep my Daughter’s supplied with them, too. They both grew up eating these, as I took them on Volksmarches, with me, all Summer long, when I was Stationed in Germany, and at Family Barbecues...
I should have married a Good German Woman, myself! 😉
you don't 'grounded' the meat... you 'Grind' the meat... great recipe, thanks
There's no sausage supreme to Nurembergers in this world!
*My German Recipes* Looks so amazing there!
So good!
Could you use 100% shoulder?
No, you need to add the belly because the fat in it is necessary for the binding. Otherwise, it would be just ground beef in a sausage casing.
Thank you for responding
@@picklejohn7810 and it needs to be coarse pieces of meat. Further the majoram herb is the secret they say.
Nice 👍💞
Hi. Can I use beef instead of pork?
I guess it would work but taste very different.
Nope! It's our blessed Nurembergers!
Don't you dare! 😂
We Franconians honor our good pork!
You don't need to eat blood sausage, but there's no compromise and no touching of the Nurembergers recipe!
I hope I made this clear 😂
I will use beef😂
@@franchesca.coffee it's a different dish then
You could set the Grinder on a bunch of books covered with a dish towel if need be to make it higher so you can get a bigger bowl underneath... just a thought.
Why didn't I think of this? Thank you!
After I have ground the meat, or after I grind the meat (present tense).