Nuremberg Smoked Sausage

Name: Nürnberger Geräucherte Bratwurst
Total time: 3 h
Ingredients: 1000 g Schweineschulter (durchwachsen); 18 g Nitritpökelsalz (0,4–0,5 % Nitrit); 4 g Majoran getrocknet; 1 g Muskatnuss gemahlen; 3 g Weißer Pfeffer gemahlen; 0.5 g Ingwer gemahlen; 0.5 g Kardamom gemahlen

Spice MixPorkHot SmokingMedium3-5 hrs72-75 °C70-80 °CBeech + Alder

The Nuremberg Smoked Sausage is a fine grilling sausage that is brined and then cold- or hot-smoked. The smoking process gives it a golden-brown casing and an intense, spiced aroma. Marjoram and nutmeg are the defining spices of this Franconian specialty.

Ingredients(for 1 kg)

Pork shoulder (marbled)1000 g

Curing salt (0.4–0.5% nitrite)18 g

Dried marjoram4 g

Ground nutmeg1 g

Ground white pepper3 g

Ground ginger0.5 g

Ground cardamom0.5 g

Instructions

Preparation

30 minutes

Cut the meat into cubes, chill thoroughly (below 5 °C), and mince through a fine plate (3 mm). Mix all spices and curing salt well, then knead into the ground meat until a cohesive mass forms.

Stuffing

20 minutes

Fill the mixture into prepared pork casings (20-22 mm) and twist into sausages about 7-9 cm long. Let the sausages set in the refrigerator for 2 hours.

Scalding

30 minutes

Scald the sausages in a water bath at 75 °C for 30 minutes until a core temperature of 72 °C is reached. Then shock briefly in ice water and allow to air-dry.

Smoking

2-3 hours

Hot-smoke the dried sausages at 70-80 °C with beech and alder wood until they develop a deep golden-brown color and reach a core temperature of 75 °C.

Pro Tip

After scalding, briefly shock the sausages in ice water to keep the casing smooth. For a more intense smoke flavor, allow the sausages to air-dry at room temperature for 1-2 hours before smoking.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free