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Nuremberg Rostbratwurst

Ingredients

Meat for 1 kg (2.2 lbs.) Nuremberg sausage:

60 % pork shoulder or neck (600 gr or 1.3 lbs.)
40 % pork belly (400 gr or 14 oz.)

Spices per 1 kg meat:

19 gr (1.5 Tbsp.) salt
4 gr (1 tsp.) marjoram
2 gr (1/2 tsp.) black pepper
1 gr (1/4 tsp.) white pepper
1 gr (1/4 tsp.) mace
0.5 gr (1/8 tsp.) allspice

You will also need:

Sheep Casings caliber 22/24

Directions

Cut the pork shoulder and belly into strips. You can vary the size depending on how big your meat grinder is.
Grind the spices into a very fine powder.
Add the spices to the meat and mix it well. The meat should be covered with spices everywhere.
Put the meat into the freezer for 1-2 hours. This will help your grinding process later and make sure that the mixture does not get too warm.
Now you can grind the meat. The Nuremberg sausage has a finer grind. Therefore, I used the smallest perforated disc (3 mm).
Now mix it well for a few minutes. You can either knead the meat with a food processor with a kneading attachment or mix it vigorously by hand. This ensures that the sausage meat will bind well and the sausage will not be crumbly later on.
Now put the casing onto your sausage stuffer and fill the mass into the casings. Make sure that there is trapped as little air as possible.
Important: Do not fill the casing too full, otherwise it will burst later when roasting.
Now it’s time to link the sausages. You can decide for yourself how big your sausage should be. Classically, the Nuremberg Rostbratwurst are between 7 and 9 cm (2.75 – 3.5 inches). Put the sausage between your thumb and forefinger. Rotate the sausage away from you then move to the next link and rotate it toward you.
If you have any air trapped within you can take a needle and pierce the sausage to open the air holes. This will prevent them from bursting later on the grill.
Cut the individual links apart and your sausage is ready. You can also freeze them for storage or poach them at 78 °C (172,4 °F) for about 25 minutes.