nuremberg Bratwurst questions

julian537

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Oct 28, 2016

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• Dec 24, 2016

• #1

I am looking to make this Nuremburg Bratwurst recipe I found on this forum. The recipe is in kilos and grams. How do you convert the recipe over? 2.2 kilos per pound is easy for the meat. Grams is weight and that does not convert to tablespoons or teaspoons easily? 

Classic Nürnberger Bratwürste

Add the following to one kilo of ground pork;

18g Salt

2g Ground White Pepper

0.5g Mace

0.5g Nutmeg

1g Marjoram

 

julian537

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Oct 28, 2016

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• Dec 24, 2016

• #2

I found this recipe as well. it is half and half metric/english 

• Beef (lean) - 250g
• Pork (marbled) - 750g
• Salt - 20 g
• Black pepper, finely ground - 2.3 g
• Mace - 0.5 g
• Ginger, dried - 0.25 g
• Marjoram, dried - 1 Tbsp

 

julian537

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Oct 28, 2016

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• Dec 24, 2016

• #3

I found this recipe as well. it is half and half metric/english 

• Beef (lean) - 250g
• Pork (marbled) - 750g
• Salt - 20 g
• Black pepper, finely ground - 2.3 g
• Mace - 0.5 g
• Ginger, dried - 0.25 g
• Marjoram, dried - 1 Tbsp

 

chef jimmyj

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• Dec 24, 2016

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It is 2.2 pounds per Kilo. The rest you will have to search spice weight to volume charts. If you are not making the sausage today, you can get a small gram scale for less than $15 on Amazon. Get at least a .1g scale if not .01g...JJ

 

julian537

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• Dec 24, 2016

• #5

thank you. 

 

crankybuzzard

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• Dec 24, 2016

• #6

Chef Jimmy is right on target.

When making sausages the use of weight vs tsp, TBS, etc will make your recipes repeatable. Not all measuring spoons are created equal, and not all people use the spoons the same. I level, but you may heap, etc.

Also, seldom do you ever have exactly 2.2 pounds, 5 pounds, etc. this is where the need to measure the weight for cure is very important.

 

muddydogs

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• Dec 24, 2016

• #7

Just type it into a google search and get your answer. Type 18 grams to whatever you want and Google will give you the answer. There are a ton of calculators and converters online, find one you like and bookmark it for future use.

 

SmokyMose

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• Dec 24, 2016

• #8

Ditto what JJ said. If you're serious about making sausage you need a good scale and you don't need to spend a lot of money.

 

julian537

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• Dec 25, 2016

• #9

I cannot believe how few recipes there are out there for this sausage. Most of the ones I have found, are all the same. This may be a good or bad thing. The ones I made were too salty and did not have the right taste. I will try again, when pork shoulders go on sale. 

I tried these and they were good. http://siegis.com/store/sausages/nurnberger-brand-bratwurst/

I also had these today. http://kubys.com/european-market/

 

DanMcG

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• Dec 26, 2016

• #10

This might help with the conversions.
http://lpoli.50webs.com/Tips.htm#Spices

And I think a true Nürnberger has fresh onion in it.

 

BGKYSmoker

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• Dec 26, 2016

• #11

DanMcG said:

This might help with the conversions.
http://lpoli.50webs.com/Tips.htm#Spices

And I think a true Nürnberger has fresh onion in it.

Click to expand...

Just be courteous to Lens CW patent.

 

DanMcG

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• Dec 26, 2016

• #12

.

Just be courteous to Lens CW patent.

Click to expand...

I was, I only copied and pasted a link to his page, not the page itself.... I think I'm good.

Have a good New Year Nepas. :biggrin:

 

Last edited: Dec 26, 2016

BGKYSmoker

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• Dec 26, 2016

• #13

DanMcG said:

.
I was, I only copied and pasted a link to his page, not the page itself.... I think I'm good.

Have a good New Year Nepas.

Click to expand...

Yeah your good.