Regenberg/Nuremberg

Recipes for all sausages

Re: Regenberg/Nuremberg

Postby BriCan » Sun Jun 07, 2015 8:06 am

This is a direct translation from a mutual friend;

here you go: "Meat ingredients in %:

70% lean pork shoulder
30% pork neck fat

Spices and salt per kg sausage mass:
18-20g salt
2-3g ground white pepper
0,5-1g majoram
0,5-1g mace
20-25g fresh onion

Production:
Cut all meat into pieces sized for your grinder, cool well, preferably at 0-4°C
mix with the spices and salt and grind through a 2-3 mm disc. Mix well until the mass binds.
Stuff in thin pork casings and link to approximately 60g per sausage, let the outsides dry a bit
and grill them as customary in Nürnberg.

One can also poach them at 80°C for one minute per mm diameter and a few minutes safety margin
then cool them down in cold water and utilize some of the remaining heat for drying."


Hope this helps
But what do I know
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Re: Regenberg/Nuremberg

Postby Vanacore » Sun Jun 07, 2015 11:14 am

Thank you
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Re: Regenberg/Nuremberg

Postby wheels » Sun Jun 07, 2015 11:59 am

Big thanks Robert. That's great as the instructions have good detail.

And thanks again dfeeback for posting the recipe.

Phil
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Re: Regenberg/Nuremberg

Postby wheels » Sun Jun 07, 2015 4:17 pm

This is interesting, and maybe I'm missing something, but the PGI for Nürnberger Bratwürste has the weight per link at 20 - 25gm as against 60gm, and in sheep's rather than pig's casings.

I understand that Nürnberger Bratwürste are the Nuremberg sausage, is that not what we're talking of here? :?

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Re: Regenberg/Nuremberg

Postby BriCan » Sun Jun 07, 2015 6:15 pm

Been out for the day doing the proverbial crawl :wink: -- well I do not get home that much so have to catch up plus it was good to take "the" game in as well

Had a quick note from my friend in Germany as a follow up to the above

guess I need to get an account over there myself. small comment on the recipe above: the seasoning looks good to me, but the grind is too fine for Nürnberger in my opinion



Not sure on the weight (although I too have read weights that you mention) but will have to wait until home to check mine in the freezer

The norm for me on the casings are 26mm sheep casings, saying that for non PGI I suppose the 'smallest' hog casing could do ;)
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Re: Regenberg/Nuremberg

Postby wheels » Sun Jun 07, 2015 7:25 pm

BriCan wrote:The norm for me on the casings are 26mm sheep casings, saying that for non PGI I suppose the 'smallest' hog casing could do ;)


True, but this recipe's the "real deal from Nuremberg" so you would have thought it would have to be compliant?

I'm sure that there must be a simple explanation.

Phil
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Re: Regenberg/Nuremberg

Postby DanMcG » Mon Jun 08, 2015 8:20 am

Thanks for the translation Robert.
BriCan wrote:
One can also poach them at 80°C for one minute per mm diameter and a few minutes safety margin
then cool them down in cold water and utilize some of the remaining heat for drying."


Does poaching for one minute per mm seem way to long to anyone else?
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Re: Regenberg/Nuremberg

Postby RodinBangkok » Mon Jun 08, 2015 10:31 am

Very interested in the outcome of the comments about the recipe also, I'd like to finally say I've got the real deal as close as possible, so far I agree the grind seems to be too fine, and I've always assumed and have used sheep casings myself. Going to try the spice blend with a coarser grind, grilled and with sheep casings on my next test.
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Re: Regenberg/Nuremberg

Postby Wally3433 » Thu Dec 15, 2016 8:44 pm

Glad I found this thread. Have been looking for a good NB Rostabratwurste recipe for a while.

Rodin....let us know how your second batch came out.

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