hand-me-down family recipe for Nuremburger bratwurst

[crusty044]

Hi,
Are there any members wth german ancestry on this forum that have available a favourite family recipe for the above mentioned nuremburger bratwurst.
I am not interested in pre-mixed satchets with lots of artificial ingredients.
Hopefully somebody might remember a family members recipe book, loaded with old-fashioned goodies, on the bookshelf.
Best Regards,
Jan.
Brisbane.

[SamuelG]

Ohh Nepas.... Open the vault?




SamuelG

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[NePaSmoKer]

Ohh Nepas.... Open the vault?




SamuelG

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No way jose  :o

[Sailor]

Here is a recipe that I found on line http://ihopeyouarehungry.blogspot.com/2010/12/nurnberger-style-bratwurst.html

Personally I think that this recipe calls for too much salt but that is my taste.  I normally only use 1 tsp per pound when I make sausage.  They are calling for veal and some fat back.  Perhaps that could be switched out for some 2.5 pounds of 80/20 to go alone with the pork.  Would be interested to know what you think if you make this.

[Mr Walleye]

Here's a link to one over on Len Poli's site.

http://www.nirvani.net.nyud.net:8090/docs/cache/home.pacbell.net/lpoli/index_files/Bratwurst_Nurnberg.pdf

Here's a link to the full list of his recipes.

http://www.nirvani.net/docs/cache/home.pacbell.net/lpoli/index_files/alphabetical_list.htm

Mike

[SiFumar]

My mother was German and gave me the below recipe.  Not sure if Nuremberg brats.....but she made Nuremberg lebkuchen all the time so maybe it is.  She use to make it with a hand cranked grinder.....until us kids got older and we got to crank it! Lol what fun it was!  Anyway these are the brats I am use to and what I make now.

2lb coarse ground pork
2lb coarse ground veal or beef
4 tsp ground celery seed
4 tsp ground caraway seed
2TBS powder milk
Salt and pepper to taste
1/2 tsp fresh grated lemon peel
2Tbs dried parsley
6 TBS cold water

Combine all ingredients. Let sit for an hour, and mix again.  Stuff into casings.