The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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Nuremberg Rostbratwurst
Nuremberg Rostbratwurst
{Serving suggestion only*}
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Recreate Germany's prized Nuremberg Rostbratwurst with this authentic recipe that follows traditional proportions established in 1313. These small, distinctive sausages feature a fine grind and pronounced marjoram flavor that sets them apart from other bratwurst varieties. The careful technique ensures proper texture and traditional 7-9cm length. While making sausage requires specialized equipment, the results deliver a taste of Nuremberg's protected culinary heritage that's worth the effort.
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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 

(continued in the next column ↗️)

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
  1. Cut the pork shoulder and belly into strips. You can vary the size depending on how big your meat grinder is.
  2. Grind the spices into a very fine powder.
  3. Add the spices to the meat and mix it well. The meat should be covered with spices everywhere.  
  4. 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.
  5. Now you can grind the meat. The Nuremberg sausage has a finer grind. Therefore, I used the smallest perforated disc (3 mm).
  6. 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.
  7. 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.
  8. Important: Do not fill the casing too full, otherwise it will burst later when roasting.
  9. 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.
  10. 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.
  11. 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.
Servings\Yield
Makes about 20-24 sausages.
Nutrition Facts
Nutrition Per Serving (1 sausage) - Calories: 120; Total Fat: 10g (Saturated Fat: 3.5g); Cholesterol: 25mg; Sodium: 150mg; Total Carbohydrates: 0g (Dietary Fiber: 0g, Sugars: 0g); Protein: 6g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
Nuremberg rostbratwurst are small, marjoram-seasoned sausages that received the status of European Union (EU) protected geographical indication (PGI) in 2013. They may only be cooked in city of Nuremberg following a recipe similar to one made official by the City Council of the Imperial City of Nuremberg in 1313. According to their PGI indication, each rostbratwurst must be between seven and nine centimeters in length, weigh between 20 and 25 kilograms, and have a maximum absolute fat context of no more than 35 percent.
Learn more about the politics of Nuremberg Rostbratwurst from The Politics of Cuisine on Instagram.
Recipe from here. Making this at home requires sausage making equipment and skills.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: POC, pork, sausage, German, bratwurst
🗂️ Categories: 🥨 Apps & Snacks, 🐖 Pork, 🌎 World Food
📚 Collections: The Politics of Cuisine, The TFR Cookbook
Nuremberg Rostbratwurst was added on October 04, 2022 and last updated on March 29, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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