Coburger Bratwurst – Delicious regional classic from Upper Franconia
- Type
- Bratwurst
- Level
- Easy
- Rating
- Rate this recipe
In this post I’ll show you how to make Coburger Bratwurst yourself. It’s super easy and perfect for beginners.
Coburger Bratwurst is a traditional specialty from Coburg Germany.
Besides the recipe, another typical feature is that they are grilled over pine cones, (Kühla in Coburg). This gives them their typical taste.
I also found out that Coburger Bratwurst is the only bratwurst in Germany that is allowed to be sold with a raw egg as an ingredient.
Here you can find the complete Coburger Bratwurst recipe as a video or to read through.
Have fun and good luck making it! I would be happy if you leave me a comment if you succeeded.
Table of Contents
Coburger Bratwurst – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| pork shoulder | 400 g | 40 % |
| lean veal | 300 g | 30 % |
| pork backfat | 300 g | 30 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 18 g |
| white pepper | 3 g |
| grated lemon peel | 3 g |
| nutmeg | 1 g |
| caraway seeds (optional) | 1 g |
| raw egg | 1 |
The equipment to make Coburger Bratwurst
You need a meat grinder to “grind” the meat. The grinder chops the meat into small chunks which then can then be mixed.
Spice grinder / mortar
To grind your spices, it is best to use a spice mill. Alternatively, a mortar is also suitable. Or you can use already ground spices. I recommend to grind them yourself.
You need a sausage stuffer to get your meat mass into the casing. If you are starting out you can also add an attachment to your grinder or use a modified plastic bottle or funnel.
Sewing needle or sausage picker
You need the needle if air got into the sausage during filling.
Sausage casings
Traditionally, special pork casings are used. But you can of course also use classic pork casings caliber 28/30.
If you would like to prepare the sausages without casing: You can just form the mass into patties and fry them out without a casing or preserve them in a jar.
Make Coburger Bratwurst – Step-By-Step Instructions
Cut the meat and backfat into strips which can fit into your grinder.
Let the meat freeze in the freezer for about 1 hour. This makes it easier for your meat grinder and the fat does not smear.
Grind the spices to a fine powder.
Grate the lemon zest.
Now it’s time to grind the meat. Depending on how coarse or fine you want your Coburger Bratwurst, you can use different perforated discs here.
I use the medium perforated disc (4.5 mm). But as I said… You must like it!
Add the spices and the egg to the minced meat.
Mix and knead the mixture for about 3 minutes. This creates a good binding and prevents your sausage from falling apart when you cut it.
Put the casing onto the sausage stuffer Typically, you need to put the casings into a lukewarm water 30 min before you use them. This will ensure that they can be put onto the stuffer.
Fill the meat into the casing. Hold the casing tightly on the filling spout and let it slowly fill up more and more. This part needs some practice. Do not worry if it does not work 100%.
Important: Do not fill the casing too full, otherwise it will burst later when roasting.
Now it’s time to link the sausages. You can decide for yourself how big your Coburger sausage should be. Put the sausage between your thumb and forefinger. Rotate the sausage away from you then move to the next link and rotate it toward you.
Your Coburger Bratwurst is ready. Enjoy!
Frequently asked questions
What makes a Coburger Bratwurst a Coburger?
What makes a Coburger Bratwurst a Coburger?
Three things, and the recipe above carries all of them. The first is the raw egg in the spice list. It is the Coburger’s binder, and it is the reason this is the one bratwurst in Germany that may be sold with egg in it. The second is the seasoning, which is deliberately short: salt, white pepper, nutmeg and lemon zest, and no marjoram anywhere. The third is the grill.
In Coburg the sausages go over burning pine cones, the Kühla, and it is the resin in them that leaves the faintly smoky, resinous note people mean when they say a Coburger tastes different. Dried pine cones tucked under the charcoal do the same job on an ordinary grill. The traditional casing belongs on the list too, but it is the one part that is hard to get hold of, and the pork casings in the equipment section give you a sausage that tastes the same.
How long is the shelf life of Coburger Bratwurst?
How long is the shelf life of Coburger Bratwurst?
Your Coburger Bratwurst can be kept raw in the refrigerator for a maximum of 24 hours.
Alternatively, you can poach it at 80 degrees Celsius for about 30 minutes or freeze it.
Our favorite sausage from our recent Germany trip was in Coburg — the Coburger Sausage. They seemed much thiner in diameter than yours, maybe 20mm. (also about 10 inches long) Any thoughts on that?
Thanks