Yesterday someone on my hockey team went to a sausage shop and bought a ton of sausages. A teammate asked if the store had Nurnberger. For whatever reason, I decided I’d make that next. (I need an ingredient for my “final project.”)
As usual, I was impatient. The meat wasn’t as cold as it should have been. It all worked out well, but it could’ve been better. The seasonings were spot on.
I filled them easily. I’ve got the hang of that part. Although, the recipe I followed said to stuff them in hog casings, but the internet says these sausages are thin and should be in sheep casings. Whatever, it’s all going in my belly, but next time (and there will be a next time), I’ll make them more traditionally.
I linked them up. I do NOT have the hang of that part. They are never the same size, never the same shape. I gotta work on that.I saved six and packaged up the rest. I’m letting them freeze a bit and then I’ll vacuum seal them for the future eats. If I sealed them now they’d get smooshed.
Meantime, the ones I had were good and I’m full of rostbratwuerst in the best way (dad joke).