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Preparation > Nuremberg bratwurst

Cut all the meat into pieces according to the size of your grinder, cool well, preferably between 04°C and 4°C;

Mix with the spices and salt and grind through a 2-3 mm disc. Mix well;

Stuff in thin pork casings, approximately 60g per sausage, let the outside dry a little;

Cook in hot water between 70 and 80ºC for 20 minutes or until the inside of the sausage reaches a temperature of 72ºC;

Then cool in cold water and wait for it to dry;

Consume immediately or refrigerate for up to 3 days;

Finish on a grill to make it more beautiful and tasty.

Recipe in portuguese: Bratwurst Nuremberg

Recipe > Nuremberg bratwurst