I feel sorry for the people that don’t know how much fun it is to make and eat their own sausages. To think all the years I’ve wasted not making my own sausages. Thanks for another great Celebrate sausage season Eric!
Finally, Nürnberger Rostbratwurst. Clear sign Christmas is coming. There is no Christmas markets without Nürberger Rostbratwurst here in Bavaria! After a decent portion Wurst, a jug of mullet wine.
So stoked to see this recipe. There are German brauts and then there are Nurnberg brauts. If you're married to a Nurnberg girl, you can best guarantee this sausage is whats going down for Christmas dinner.
The sequence starting at 6:00 with music, reminds me of 80s action hero movies, where they geared up and assembled their equipment & weapons. Except in our case we're assembling sausages.
I have lived in Germany for 5 years while serving in the Army. On my second tour, I was closer to Nuremberg, so I had a few chances to go and get Nuremberg Brats from the oldest brat seller down in old town. They are my favorite brat! Just to get authentic Nuremberg Brats, I have to drive 45 minutes to an hour to this tiny German Deli to get them and Lebekase. Once I get more room for storing equipment to make sausage and charcuterie, this will be the first brat I make! Thanks for the video.
ah, my all time favorite, I grew up next to Nuremberg and ate mountains of these, and so far it's the only sausage I've made myself based on the original recipe. Got a big sack of majoram in the pantry to make more. Won't be there this holiday season, but it's always mandatory to get "Drei im Weckla" (3 brats in a dinner roll) when at the xmas markets and always mandatory to visit one of the old traditional restaurants, Zum Gulden Stern being the oldest brat restaurant in the world. Super tasty with frankonian sweet Sauerkraut, mustard and a nice cold beer! Always grilled over open beech wood fire, not blanched, just fresh as they are. In the past they also often tossed small pine cones from the local woods on the fire, gives an extra kick but probably not too healthy, lots of sap on those. If you buy these outside of Nuremberg they can only be called Nuremberg style, but mostly you'd buy Fränkische Bratwurst, Franconian Brats at butchers, very similar in taste, but large as a "regular" brat here in the US. Nuremberg is a great town to visit if you're traveling around Bavaria. Glad you like them this much, to me it's the king of brats, noting else comes close.
Probably my favorite german sausage. After this one, I love Rindswurst and Paprikawurst. If you make these sausages, get hold of Lǒwensenf (scarf). The best combination ever.
I've been looking for a good authentic German bratwurst recipe. I have loved bratwurst ever since I was in Bavaria with the U.S. Army in the early 1990s.
One of my favorite sausages here we go. I make variations of my recipe but people tell me my standard recipe is one of their favs but I still like to mix it up a little! That is the nice thing about sausage, nothing is written in stone! Thanks Eric!
First time I've seen your channel. Wow, I'm hooked! I just made my first ever batch of sausage last night, just a 50/50 beef and pork with some salt, pepper, pink salt, paprika garlic powder and onion powder - and a hint of cayenne. Today I cold smoke them! lol But really, what I'm after mostly is.... BRATWURST! I am hungering, pining, absolutely YEARNING for some amazing BRATWURST! So... obviously, I'm going to have to try this recipe. I'm wondering if I should hold off a little bit, until I get a little better at this process before I jump into chasing my 'dream' sausage? I mean, I don't want to burn out, I don't want to not be able to truly appreciate the character and adequately evaluate results. I compare it to when I was learning about single malt - the ones I tried early in the process, I wasn't able to fully appreciate all the nuances, so I had to go back much later and try to evaluate them again, so I could really pick up on all the neat things I'd missed the first time around... Maybe I'm overthinking it. lol I'm excited to have found your channel, though! Thank you! I'm new to the sausage making arena and I'm super excited about the possibilities!
The first time I had Nurnberger bratwurst was at a street fair in Vilseck, Germany in 2019. I ordered two, then had a third for dessert! What a fantastic sausage, especially topped with sauerkraut and some mustard. I've made it a few times at home using a commercial premixed spice mix but will definitely be trying it again with your recipe. Thanks, Eric!
Used to get these when I was stationed in Germany. They served 3 of them on a roll with mustard. Loved them. I have trouble opening the printed recipe link but sure want a copy so I can make some.
Looks like such a great traditional sausage that just needs to be made. I have so enjoyed this month and I have a lot sausages to try this winter. Only two to go, but what a great season. Thank you Eric. 😋👍😇
Our family has a Nurnberger inspired sausage recipe. It has 13.5g salt, 2g pepper, 1.5g marjoram, 0.5g coriander, 0.5g mace, and 0.2g ginger, but our also has cure #1 added. We stuff into the smallest pork casing we can get, refrigerate for 12 hours, and then we cold smoke it at about 30F with light smoke for a few hours, then freeze. After watching this video, I'm going to have to try it without the cure and do a light poach and then grill it like you did. I don't like sausages with mace unless it is smoked, but a wood grill might do just fine too. Your recipe has pretty balanced spices, but much stronger than I would normally run. The old folks who made sausage around where I grew up kept the spices mild. They were farmers who raised their own hogs and always made sure the spices didn't get in the way of the pork. I've always kept my spices mellow for that reason.
Hi Eric!! My great grandma used to use her vintage hand-cranked sausage maker and used the old-school casings from pig innards like they'd done before the modern kind were invented. Watching these videos brings back so many fond memories of watching her work diligently with that sausage maker, I really appreciate that about these videos ❤
The same happened to me with Lemon zest, and it turned out that poaching was the reason to reduce the lemony flavor. Even several spice mix I tried changed flavor through poaching in hot water, so sometimes I use Sous vide, and other times use direct grill for better results.
This one looks like fun, I love watching you taste test what you made, been watching your videos for a while now, so as soon as you bite into it, I can usually tell if you like it, really like it, or maybe not quite your flavor profile. Great video, great season.
Wow! This is my first time watching one of your videos, and...... Call me intrigued, inspired, in too deep already!!! 😂 Sooooo planning to get in on this!!!
The nurnberger was my gateway sausage, having grownup in Germany this was my favorite and after moving to the uk I could not get it for love or money. Rather than poaching in plain water I prefer pack them in vacuum bags and sous vide them. I like to let them rest in the chiller overnight to meld the flavours before sous vide, the overnight rest also improves the texture I believe. I also make double length ones to use as "hotdogs" and fat ones as my bratwurst sized sausages, one recipe multiple uses. My recipe is different in ratios of herbs and spices with an addition, but it is how my family has made it in Germany for at least 5 generations.
Thankyou for the great video. Know im hungry. I'm just starting to accumulate what I need to make sausage. So I'll definitely be back to learn from you. Again Thankyou.
Eric you really like the sausage today we could tell. I have a question for you about fat content. How do you determine the amount of fat included with your sausage recipe. Such as 70/30 percent, or 80/20 how is the fat determination calculated? Have all the prizes for sausage making season 5 been awarded? I did also go ahead and ordered a stuffer along with the grinder from Weston and the smoker I already mentioned from Smokin-it. Two more recipes to go. Good evening
For now, I will just get on a train and go to Nuremberg to get my Nuremberger bratwurst. However, I won't be in Germany forever so I may have to tuck this recipe away for when I'm back in the U.S.
Eric, I am not sure if I missed it from one of your videos, why is potato starch your go to binder over milk powder? Is it cost? Do you think it makes a significant difference considering they are mild to barely any flavor, which one you use?
For next year's Celebrate Sausage, I'd like to suggest Coburger Bratwurst, which is grilled over pine cones, Mettwurst, which is an airdried wurst in the Muensterland area, and Pinkelwurst, which is native to the Bremen region.
I used the scaler for 5lbs and gram equivalent 2264gr. The conversions are correct from Pork Belly to white pepper but from say mace down to Lemon zest they are off a bit. So for instance 2.27g of mace gets converted to .09oz but a food calculator says it is .08oz. That is only a .01oz difference but I just want to know what u think. I am heavy handed with spices anyway so I know it wont matter for that tidbit of difference. Just wondering why the scaler did not get it correct. Or maybe I am all wet??? Lol.
Great Video and a awesome Version of the Nürnberger...please go on with your Videos, enjoying these so much. In return my next sausage to make will be your Gumbo sausage 😊 Greetings from Germany 🇩🇪
Oh Yeah...I don't know why I watched this video b4 breakfast. When I looked at the recipe I thought man that's a lot of fat...like 50%...but then I saw how lean your pork belly was. I can never find pork belly that lean so I will add more lean pork to get at 70/30 ratio. Cannot wait to make it. Thanks.
I have to agree with others, can't believe the month went by so fast. Glad I can go back and re-watch and make one's that really looked to tasty not to try and make.
I feel sorry for the people that don’t know how much fun it is to make and eat their own sausages. To think all the years I’ve wasted not making my own sausages. Thanks for another great Celebrate sausage season Eric!
I Agree.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
You know who I feel bad for? The ones that don’t get their sausage eaten…
Finally, Nürnberger Rostbratwurst. Clear sign Christmas is coming. There is no Christmas markets without Nürberger Rostbratwurst here in Bavaria! After a decent portion Wurst, a jug of mullet wine.
Genau!
Mulled
So stoked to see this recipe. There are German brauts and then there are Nurnberg brauts. If you're married to a Nurnberg girl, you can best guarantee this sausage is whats going down for Christmas dinner.
The sequence starting at 6:00 with music, reminds me of 80s action hero movies, where they geared up and assembled their equipment & weapons. Except in our case we're assembling sausages.
I have lived in Germany for 5 years while serving in the Army. On my second tour, I was closer to Nuremberg, so I had a few chances to go and get Nuremberg Brats from the oldest brat seller down in old town. They are my favorite brat! Just to get authentic Nuremberg Brats, I have to drive 45 minutes to an hour to this tiny German Deli to get them and Lebekase. Once I get more room for storing equipment to make sausage and charcuterie, this will be the first brat I make! Thanks for the video.
ah, my all time favorite, I grew up next to Nuremberg and ate mountains of these, and so far it's the only sausage I've made myself based on the original recipe. Got a big sack of majoram in the pantry to make more. Won't be there this holiday season, but it's always mandatory to get "Drei im Weckla" (3 brats in a dinner roll) when at the xmas markets and always mandatory to visit one of the old traditional restaurants, Zum Gulden Stern being the oldest brat restaurant in the world. Super tasty with frankonian sweet Sauerkraut, mustard and a nice cold beer! Always grilled over open beech wood fire, not blanched, just fresh as they are. In the past they also often tossed small pine cones from the local woods on the fire, gives an extra kick but probably not too healthy, lots of sap on those. If you buy these outside of Nuremberg they can only be called Nuremberg style, but mostly you'd buy Fränkische Bratwurst, Franconian Brats at butchers, very similar in taste, but large as a "regular" brat here in the US. Nuremberg is a great town to visit if you're traveling around Bavaria.
Glad you like them this much, to me it's the king of brats, noting else comes close.
Probably my favorite german sausage. After this one, I love Rindswurst and Paprikawurst.
If you make these sausages, get hold of Lǒwensenf (scarf). The best combination ever.
Thanks Eric, this season is great as always! I just wish there were more days in the month. Two more days and we start the countdown to season 6! 😋👍🍻
I've been looking for a good authentic German bratwurst recipe. I have loved bratwurst ever since I was in Bavaria with the U.S. Army in the early 1990s.
Wow, I can't believe this season is almost over. This looks like another wonderful entry into the Celebrate Sausage pantheon!!
I like how you always say it in celsius and grams as well for people outside of usa
He's not in the USA.
@ did i say he is??
My husband makes them for me every Christmas. Nürnberger bratwürste are my favorite. We even have a museum devoted to them :-)
Are you in Germany or in Wisconsin?
@dpelpal I'm in California, but from Nürnberg
One of my favorite sausages here we go. I make variations of my recipe but people tell me my standard recipe is one of their favs but I still like to mix it up a little! That is the nice thing about sausage, nothing is written in stone!
Thanks Eric!
First time I've seen your channel. Wow, I'm hooked! I just made my first ever batch of sausage last night, just a 50/50 beef and pork with some salt, pepper, pink salt, paprika garlic powder and onion powder - and a hint of cayenne. Today I cold smoke them! lol But really, what I'm after mostly is.... BRATWURST! I am hungering, pining, absolutely YEARNING for some amazing BRATWURST! So... obviously, I'm going to have to try this recipe. I'm wondering if I should hold off a little bit, until I get a little better at this process before I jump into chasing my 'dream' sausage? I mean, I don't want to burn out, I don't want to not be able to truly appreciate the character and adequately evaluate results. I compare it to when I was learning about single malt - the ones I tried early in the process, I wasn't able to fully appreciate all the nuances, so I had to go back much later and try to evaluate them again, so I could really pick up on all the neat things I'd missed the first time around...
Maybe I'm overthinking it. lol I'm excited to have found your channel, though! Thank you! I'm new to the sausage making arena and I'm super excited about the possibilities!
That sounds amazing! Definitely going to try this one. BTW my favorite part of your videos is the tasting.
The first time I had Nurnberger bratwurst was at a street fair in Vilseck, Germany in 2019. I ordered two, then had a third for dessert! What a fantastic sausage, especially topped with sauerkraut and some mustard. I've made it a few times at home using a commercial premixed spice mix but will definitely be trying it again with your recipe. Thanks, Eric!
Love the spices in this sausage and the chain.
I love German sausage and really love these old world recipes!! Can't wait to try this one!! Thanks for sharing
I'll have to make this. I've done a few different brats, but seeing this makes it a must. Great video!
Used to get these when I was stationed in Germany. They served 3 of them on a roll with mustard. Loved them. I have trouble opening the printed recipe link but sure want a copy so I can make some.
Looks like such a great traditional sausage that just needs to be made. I have so enjoyed this month and I have a lot sausages to try this winter. Only two to go, but what a great season. Thank you Eric. 😋👍😇
Our family has a Nurnberger inspired sausage recipe. It has 13.5g salt, 2g pepper, 1.5g marjoram, 0.5g coriander, 0.5g mace, and 0.2g ginger, but our also has cure #1 added. We stuff into the smallest pork casing we can get, refrigerate for 12 hours, and then we cold smoke it at about 30F with light smoke for a few hours, then freeze. After watching this video, I'm going to have to try it without the cure and do a light poach and then grill it like you did. I don't like sausages with mace unless it is smoked, but a wood grill might do just fine too. Your recipe has pretty balanced spices, but much stronger than I would normally run. The old folks who made sausage around where I grew up kept the spices mild. They were farmers who raised their own hogs and always made sure the spices didn't get in the way of the pork. I've always kept my spices mellow for that reason.
Another great recipe! I have had these and they are delicious. Never thought they would be on my list to make. Thanks Eric.
Sweet!! That’s an incredible looking sausage!! Thanks for sharing Eric!!
Hi Eric!! My great grandma used to use her vintage hand-cranked sausage maker and used the old-school casings from pig innards like they'd done before the modern kind were invented. Watching these videos brings back so many fond memories of watching her work diligently with that sausage maker, I really appreciate that about these videos ❤
The same happened to me with Lemon zest, and it turned out that poaching was the reason to reduce the lemony flavor. Even several spice mix I tried changed flavor through poaching in hot water, so sometimes I use Sous vide, and other times use direct grill for better results.
Good afternoon, Eric!
Thank you and your entire team for the wonderful work!
Wow! Given your excitement Eric, I am going make this recipe for sure! Bravo! Another quality video. Always First Class !!
Hope you enjoy
Weird compliment but I really like the music you pick. The chorizo video, for example, had some really pretty Spanish sounding guitar songs.
Bumpin' music for the stuffing! Great episode as always
This one looks like fun, I love watching you taste test what you made, been watching your videos for a while now, so as soon as you bite into it, I can usually tell if you like it, really like it, or maybe not quite your flavor profile. Great video, great season.
Thanks, that is one of my absolute favorite sausages, I regularly drive 300km to get them in Germany ( I don't live in Germany)
Really looks good a must make
I think my family would love to get into making sausage. My husband used to work in BBQ. Interesting channel!
Just ate my lunch, but this make me hungry.
Love the channel.
Keep up the good work
Looks like a fun sausage for game day. I'll have to give this one a try.
Good looking sausage!
That is what she said! 🤣
Mais um vídeo de encher a boca de água 😋😋🤤
Wow! This is my first time watching one of your videos, and...... Call me intrigued, inspired, in too deep already!!! 😂 Sooooo planning to get in on this!!!
I don’t think you’ll regret it if you love sausages. I’ve been making my own for a couple years now and they’re fantastic!
Thanks Eric so much for all the time and effort that you put into your content. Definitely I will make this recipe on coming weekend!!!
I’m definitely putting this sausage recipe into my rotation!!
Just a wonderful video, thank you
The nurnberger was my gateway sausage, having grownup in Germany this was my favorite and after moving to the uk I could not get it for love or money. Rather than poaching in plain water I prefer pack them in vacuum bags and sous vide them. I like to let them rest in the chiller overnight to meld the flavours before sous vide, the overnight rest also improves the texture I believe.
I also make double length ones to use as "hotdogs" and fat ones as my bratwurst sized sausages, one recipe multiple uses. My recipe is different in ratios of herbs and spices with an addition, but it is how my family has made it in Germany for at least 5 generations.
Beautiful sausage loving it
Oh, yes! A couple eggs, some fresh tomatoes and sourdough toast! 😋
Thankyou for the great video. Know im hungry. I'm just starting to accumulate what I need to make sausage. So I'll definitely be back to learn from you. Again Thankyou.
I was just thinking it would be awesome if you would make this sausage. Loved having them while I was in Germany.
Thats one i will try for sure.
Nevrr fails to amaze how the little things totally change the flavor profile.
looks delicious, great breakfast link!
Eric you really like the sausage today we could tell. I have a question for you about fat content. How do you determine the amount of fat included with your sausage recipe. Such as 70/30 percent, or 80/20 how is the fat determination calculated? Have all the prizes for sausage making season 5 been awarded? I did also go ahead and ordered a stuffer along with the grinder from Weston and the smoker I already mentioned from Smokin-it. Two more recipes to go. Good evening
Yep, looks tasty
Damn things are good
Eric, how would this be served? Mashed potatoes and applesauce???
For now, I will just get on a train and go to Nuremberg to get my Nuremberger bratwurst. However, I won't be in Germany forever so I may have to tuck this recipe away for when I'm back in the U.S.
Looks amazing. As a side note, can you introduce some kosher and halal sausages?
Good one
Wow great video it looks like a breakfast sausage is that what’s it for?
Eric, I am not sure if I missed it from one of your videos, why is potato starch your go to binder over milk powder? Is it cost? Do you think it makes a significant difference considering they are mild to barely any flavor, which one you use?
Awesome recipe.
For next year's Celebrate Sausage, I'd like to suggest Coburger Bratwurst, which is grilled over pine cones, Mettwurst, which is an airdried wurst in the Muensterland area, and Pinkelwurst, which is native to the Bremen region.
I used the scaler for 5lbs and gram equivalent 2264gr. The conversions are correct from Pork Belly to white pepper but from say mace down to Lemon zest they are off a bit. So for instance 2.27g of mace gets converted to .09oz but a food calculator says it is .08oz. That is only a .01oz difference but I just want to know what u think. I am heavy handed with spices anyway so I know it wont matter for that tidbit of difference. Just wondering why the scaler did not get it correct. Or maybe I am all wet??? Lol.
Feeling a little sad knowing that there are only two more episodes after this one for Season 5. Hope to see Season 6 next October!
Great🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
Eric discovers white European sausages :) Enjoy!
Drei im Weggla!! So good.
I will be making this ! I been to Neurenberg ones and i loved them.
All I need now is the recepy for rotbier (anyone ???)
So many sausages to make. So little time and money to make them. 😂
Great Video and a awesome Version of the Nürnberger...please go on with your Videos, enjoying these so much. In return my next sausage to make will be your Gumbo sausage 😊 Greetings from Germany 🇩🇪
Thank you for your comment!!
Starving
Oh Yeah...I don't know why I watched this video b4 breakfast. When I looked at the recipe I thought man that's a lot of fat...like 50%...but then I saw how lean your pork belly was. I can never find pork belly that lean so I will add more lean pork to get at 70/30 ratio. Cannot wait to make it. Thanks.
It would be hard to not eat at least half of them right now. Hahaha
I have to agree with others, can't believe the month went by so fast. Glad I can go back and re-watch and make one's that really looked to tasty not to try and make.
It's things like these that makes me glad I'm a carnivore 😁
First to like 😛
If I had a nickel for every time I've heard your mother say the very first sentence of this video
My mother is dead
🙁Only 2 more days left!!
Sad isn't it! 😪🤤
Nice Video.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Drei im Weckla
ketchup. Try Ketchup and onion. It's the German way.
Legally protected? Cease and Desist in 3..2..1..
That elevator music while you were grilling was really annoying.
Thank God you didn't put ketchup on these!😅
October is near over😢
Write separately what spices and proportions how many grams per kilogram
Check the description box for the recipe
Watch out you don't get a C&D from the Deutscher Fleischer-Verband
Actually they'd probably pay him for this video. They love the publicity.
If he mass distributed them, then it would be a different story.