Authentic Nürnberger Sausage / Nuremberger Sausage / Nürnberger Bratwurst ✪ MyGerman.Recipes 

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

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.

Thank you for sharing. Nuremberg sausages during Christmas markets is a nice treat for my wife and myself ❤

What a great skill to have!

i lived in the Bavaria for 7 years and my family loves these! Thank you for posting this recipe!!!

Great video and wonderful information

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!!!!!

Das war ausgezeichnet! Jetzt mache ich das sicher! Lecker lecker lecker....

Great video, lovely sausages, well I'm happens looking for Thüringen sausage's recipes😊

Loved this video-will keep watching!

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.

Feel like to try to do, thank you

Future tense - to grind, or just grind Present tense - grinding Past tense - ground Love your videos!

Best sausages ever!!

wow I m impressed again by yr video. Thank you.

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.

Thank you for sharing❤

Amazing

This looks amazing. Need get me a mincer. My new favourite channel

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!

Charcoal grill is the best.

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 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!

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.

Could you tell me what manual meat grinder you used and possibly where l could purchase it. Thank you....

It's my hobby making sausages. Thanks very much for the instructions.

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.

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!!!

Nice overview, thank you! :0)

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.

You need to use a bigger bowl for mixing great video

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!

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!

Looking at your pix at the end and also the final product reminded me of living in Darmstadt

My mother is a WWII orphan from Wuppertal. I have been wanting to learn more German recipes. All I have is family pastry recipes ..

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?

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.

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.

Inspiring video. Greetings from Jakarta

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

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

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.

I use a wooden block to raise my grinder above my large bowl.

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.

"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.

My favorite memories of these are of enjoying them with buttered, white asparagus during Spargelfest in Ansbach and Nürnberg in the spring.

They look delicious, I will try to make some hoping they look tasty as yours

You are the best. Thank you for sharing your life experience, culture, and knowledge. You enrich all of us.

You make it seems so easy! I love these when I was in Germany so glad to find your recipe.

That looks so good ! I like Nürnberger Rostbratwurst! Thank you for the video 🇨🇦

I had a German boss way back then. And he owns a deli shop our nunrberger suasage was the best seller

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.

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.

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.

Great work. Greetings from Argentina

very very nice; thank you !!

Hello! Thanks for the recipe! I made the sausages yesterday and they turned out wonderful 😌 Gonna make more 😛

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

Sehr gutes Rezept , die Zutaten alle am Originalrezept orientiert . Sehr schön , Gruß aus Nürnberg 👍👋

Another favorite of mine along with sausage from some guy names Kurt in Munich

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

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.

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?

Excellent video I appreciate the whole thing

That is lovely

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! 😉

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

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.

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.

Very nice video, and recipe. I enjoyed the web page. The sausages looked great once grilled.

Looks delicious!

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!

Great video! I'm so glad I found your channel :)

I'm hungry now

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?

Made this last week and it was amazing. Definitely will make a big batch for Schützenfest this year 👍🏻

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?

Great recipe! Also is it necessary to add the spices before grinding? Or is it alright if you add it after too?

Awesome yummy

Excellent sausage. Favorite :)

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

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.

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?

Do you thaw the frozen sausages or grill straight from the freezer?

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.

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 😉😃

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?

After putting the sausages into the cooking water are they thoroughly cooked?

Congratulations!!

*My German Recipes* Looks so amazing there!

what is a mayo ram?

After I have ground the meat, or after I grind the meat (present tense).

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.

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

Nice 👍💞

you don't 'grounded' the meat... you 'Grind' the meat... great recipe, thanks

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.

Beech wood is preferred grilling wood.

Hi. Can I use beef instead of pork?

In Nuremberg you get Three in a bun with mustard.