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  AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Homemade Smallgoods - Sausages - Salami - Bacon - Cured Meats - Cheeses › Sausages › Neurenberger Bratwurst
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Neurenberger Bratwurst (Read 978 times)
 
Jan 31st, 2025 at 5:21pm

Derek   Offline
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This is my version of this recipe that was shared on a Facebook Group.  I did change the spice quantities and significantly reduced the salt content.

Was very happy with the fat content in the pork shoulder.  It was 2.2kg however less when skin removed.

Basic Recipe
2 kg pork shoulder
4 grams black pepper
4 grams white pepper
2 grams Mace
5 grams Marjoram
2 grams Ground ginger
16 grams salt

I had to use about half a cup of ice water to get it to a sticky sausage mix.

Pure hog casings are 28 to 32mm

Kept enough mix to make us each a large hamburger for dinner.  Smiley
 
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Reply #1 - Jan 31st, 2025 at 6:26pm

Derek   Offline
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The burgers were pretty darned good and the sausage patties flavour amazing.  This will be a repeat.
 
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Reply #2 - Jan 31st, 2025 at 6:41pm

TBF   Offline
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Looks good Derek.
I hope you make a batch for the COG.
 
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Reply #3 - Jan 31st, 2025 at 6:50pm

Derek   Offline
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Lockyer Valley, Queensland, Australia

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The COG is weeks away.   Grin

But yes, I will bring some to the COG.  Most likely several different types.
 
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Reply #4 - Feb 1st, 2025 at 2:48pm

Derek   Offline
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The "Camp Oven Cook"
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Lockyer Valley, Queensland, Australia

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I bought a home vacuum sealer and bagged these today.  Will be dropping some off for family tomorrow.
 
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