Nuremberg sausage, Germany
German sausages are world-famous, and it is said that there are no less than 1,500 types, the most well-known of which are named after place names, and Nuremberg sausages are representative of them. The biggest feature of Nuremberg sausages is that they are short, generally no more than 9cm, and the length and thickness are about the same as those of a finger, so they must be made with sheep casings. Nuremberg sausages have a strong and unique spice taste, whether you like it or not depends on personal taste. The most common way is to fry or bake, and the most authentic way to eat it is to eat it with German sauerkraut and boiled potatoes or mashed potatoes, seasoned with mustard sauce, and of course, German beer!
Practice of Nuremberg sausages in Germany
Step 1
Mix 1 pound of pork filling with 1 bag of Nuremberg sausage seasoning (11g) and stir until the meat filling is strong; (If the meat filling is lean, you can beat 1 egg, and the meat filling will not be dry)
Step 2
Clean the sheep casing, put it on the funnel for filling sausages, and tie a knot at the end;
Step 3
Stuff the meat filling into the sheep casing, and after all the stuffing, tie a knot at the head of the sheep casing;
Step 4
Twist the filled sausage every 9cm several times and divide it into sections;
Step 5
Brush a thin layer of oil in a frying pan, put the sausages in, fry until slightly set and cut off, and then fry until golden brown on both sides;
Step 6
Serve with German sauerkraut and boiled potatoes, seasoned with mustard sauce.
Step 7
Nuremberg sausage, Germany
Step 8
Nuremberg sausage, Germany
Cooking tips for Nuremberg sausages in Germany
1. In the process of stuffing the meat filling into the casing, air intake is inevitable, and a fine sewing needle can be used to pierce a small hole in the casing to deflate; 2. The meat filling should not be too full, otherwise the casing will easily break during the frying process For more homemade food recipes, please pay attention to my official account: Zcake has skills
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