Discover Pinterest’s 10 best ideas and inspiration for German sausage. Get inspired and try out new things.
Nuremberger, Mettwurst, or Bratwurst? Get to know Germany’s sausage varieties, and take a trip with Foodal through the country's mouth-watering specialties.
Davie Robinson saved to ETHNIC COOKING
4 · Small german sausage from the City of Nuremberg
- • 400 g Pork belly
- • 600 g Pork neck or pork shoulder
- • 1 g Ginger, ground
- • 1 g Lemon, dried powder
Baking & Spices
- • 1/2 g Celery salt
- • 1 g Mace, ground
- • 2 g Pepper, ground
- • 18 g Salt
- • 4 g Majoram, dried
- • ¼ package Sheep Casing
John Q Public saved to Sausage seasonings
This bratwurst recipe is one of the best representations of this type of sausage. It's well rounded should appeal to a wide ranges of tastes.
Ralf Schmidt saved to Pork sausage recipes
Juicy bratwurst simmering in tangy sauerkraut, sweet apples, onions, and broth is an easy and flavorful way to enjoy this German sausage.
Kathleen Doyle saved to my main hobby: Dinner
44 · Enjoy the authentic taste of Germany through these delicious Bratwursts! Make a double batch, freeze them, and you can conveniently grab and grill a bratwurst any time the craving hits you!
- • 12 oz Pork back, fat
- • 2 1/2 lbs Pork shoulder, boneless
- • 1/4 tsp Coriander, ground
- • 1 tsp Ginger, ground
- • 1 tsp Marjoram, dried
- • 3/4 tsp Mustard powder
Baking & Spices
- • 3/4 tsp Black pepper, freshly ground
- • 1/4 tsp Caraway seeds
- • 1/4 tsp Cardamom, ground
- • 1 tsp Mace, ground
- • 1 1/2 tbsp Salt
- • 1 1/2 tsp White pepper, freshly ground
- • 1/4 cup Dried milk, powder
- • 2 cups Ice
- • 32mm natural hog casing (, about 4 feet )
David Karczewski saved to Sausage
Back Cover: German Sausages by John Birgoyne Source: Cook’s Illustrated Magazine “America’s Test Kitchen is a very real 2,500-square-foot kitchen located just outside Bosto…
Wanda Cole saved to Octofood
These aren't your typical supermarket brats. Germany reigns as the sausage kingdom with these unique varieties.
Sandy Klein saved to German Food
The dominant flavor in this sausage is garlic, hence the name, garlic sausage. This is another great official Polish government recipe published in 1959, similar to Krakow sausage I posted about earlier. This sausage has a very good ratio of lean meat and fat, and the grind favors chunky texture, which I like a lot....Read More
Andre Crear saved to SAUSAGES
This sausage board is great for any summer party! It requires little prep, and you can change it up however you would like each time!
Laura Crume saved to Appetizers
Sausages in beer gravy is an authentic German dish that you will love. You would use uncooked brats for this German dish. Easy to make.
Valerie Reitz saved to misc.