Nuremberg Grilled Bratwurst

Cut all meat into small grinder-sized cubes and place them together with the grinder and all bowls in the freezer for 2 hours. The meat temperature during processing should not exceed 2°C.

Pre-grind all meat through the 8 mm plate, then fine-grind through the 4 mm plate. Chill the mixture immediately after each grinding pass. The fine grind is crucial for the typical texture.

Mix the ground mixture with curing salt, marjoram, white pepper, cardamom and lemon zest. Slowly incorporate ice water. Mix gently – no aggressive kneading to keep the texture loose. Keep temperature below 8°C.

Rest the mixture covered in the refrigerator at 2°C for at least 3 hours, ideally overnight. Marjoram needs sufficient time to fully develop its aroma.

Soak sheep casings in lukewarm water for 30 minutes and rinse. Fill the mixture very tightly and evenly. Twist off sausages at exactly 7-9 cm length. Ensure uniform diameter – max. 24 mm.

Leave the filled sausages uncovered on a rack in the refrigerator for 1-2 hours to allow the surface to dry slightly. This significantly improves browning during grilling.

Grill sausages over beechwood or charcoal embers at medium to high heat for approx. 8-10 minutes, turning several times. Reach a core temperature of 72°C. Surface should be golden brown to slightly dark. Never pan-fry.