📝 About This Recipe
Dating back to the 14th century, these finger-sized delights are the pride of Nuremberg, distinguished by their Protected Geographical Indication status and a heavy hand of aromatic marjoram. These sausages are traditionally grilled over beechwood fires, resulting in a snap-crisp casing and a juicy, herb-forward interior that is unmistakable. Whether served 'Drei im Weggla' (three in a bun) or on a pewter plate with sauerkraut, they represent the pinnacle of German sausage craftsmanship.
🥗 Ingredients
The Meat Base
- 700 grams Pork Shoulder (well-chilled and cubed)
- 300 grams Pork Belly (skinless, high fat content, chilled)
- 50 milliliters Crushed Ice or Ice Water (to keep the emulsion cold)
The Signature Spice Blend
- 18 grams Salt (high-quality sea salt or kosher salt)
- 3 grams White Pepper (freshly ground)
- 4-6 grams Dried Marjoram (the dominant flavor; use high quality Rubbed Marjoram)
- 1 gram Mace (ground)
- 0.5 gram Ginger Powder (adds a subtle brightness)
- 1/2 teaspoon Lemon Zest (very finely grated)
Casing and Grilling
- 1 strand Sheep Casings (narrow diameter, 18-22mm, soaked in warm water)
- 2 tablespoons Neutral Oil (for brushing the grill)
👨🍳 Instructions
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1
Begin by placing your meat grinder attachments (auger, blade, and plate) and a large mixing bowl in the freezer for 30 minutes. Keeping everything cold is vital for a proper emulsion.
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2
Dice the pork shoulder and pork belly into 1-inch cubes. Spread them on a baking sheet and place in the freezer for 15-20 minutes until the edges are firm but not frozen solid.
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3
In a small bowl, whisk together the salt, white pepper, marjoram, mace, ginger, and lemon zest until perfectly combined.
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4
Grind the chilled meat through a medium-hole plate (approx. 4.5mm). If you prefer a finer texture, you can grind half of it a second time through a 3mm plate.
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5
Transfer the ground meat to a stand mixer fitted with the paddle attachment. Add the spice blend and the ice water.
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6
Mix on medium speed for 2-3 minutes until the meat becomes tacky and develops a 'primary bind.' The mixture should look slightly fuzzy and stick to your hand when inverted.
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7
Rinse the soaked sheep casings with warm water to remove excess salt and check for leaks.
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8
Slide the casing onto the stuffer tube, leaving a small overhang. Feed the meat into the stuffer until it just reaches the end of the tube, then tie a knot in the casing.
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9
Stuff the meat into the casings, being careful not to overfill as sheep casings are delicate. Aim for a diameter of about 2 centimeters.
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10
Twist the long rope into individual links about 7-9 centimeters (approx. 3 inches) long. Alternate the direction of the twists to prevent them from unraveling.
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11
For the best flavor, let the links rest uncovered in the refrigerator for at least 2 hours (or overnight) to dry the skins and let the spices bloom.
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12
Prepare a grill (ideally charcoal with beechwood chips) to medium-high heat. Lightly oil the grates.
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13
Grill the sausages for 2-3 minutes per side, turning frequently, until they are beautifully browned and reach an internal temperature of 160°F (71°C).
💡 Chef's Tips
Always keep the meat temperature below 40°F (4°C) during processing to prevent the fat from melting, which results in a mealy sausage. Don't skip the marjoram; it is the defining characteristic of a true Nürnberger. Use sheep casings rather than hog casings; the thinness of the sheep casing provides the signature 'snap' when bitten. If you don't have a grill, use a heavy cast-iron skillet with a touch of oil over medium heat for a similar golden crust. Prick any large air bubbles in the links with a sterilized needle before cooking to prevent bursting.
🍽️ Serving Suggestions
Serve 'Drei im Weggla': three sausages tucked into a hard, crusty Kaiser roll with plenty of sharp German mustard. Pair with a side of authentic Franconian Sauerkraut simmered with juniper berries and white wine. Serve alongside a warm German potato salad (Kartoffelsalat) dressed with vinegar, broth, and bacon. Accompany with a cold glass of Helles Lager or a smokey Bamberg Rauchbier. For a traditional platter, serve 6, 8, or 12 sausages on a heart-shaped pewter plate with a side of freshly shaved horseradish.