Nuremberg sausages Ingredients & Manufacturing

A good recipe is usually quite simple. It is just a question of having good ingredients and preparing them carefully. The best quality meat, aromatic spices and the skill in making sausages, which has been handed down from generation to generation, all go to make the Nuremberg sausage a real delight.


Alle sweinen lentpraten sol man in die wurste hacken. Swer si anders
 verkoufft, der gibt zwên schilling, als
 dicke und er daz tůt.

The recipe for the Nuremberg sausages was first laid down in the Handbook of the Nuremberg Guild of Butchers and this has now resulted in the Nuremberg sausage being recognised by the EU with a "protected geographical indication (PGI)” quality classification. This is as follows:


  • Coarse de-fatted pork
  • Fine herbs and spices

Special features:

  • Medium-coarse grain
  • Without sausage-meat
  • Not reredded
  • 7-9 cm long, natural casing
  • Unit weight: 20-25 g
  • Typical marjoram seasoning

Analysis values:

  • Connective tissue protein-free meat (BEFFE): not less than 12 %
  • Absolut fat content: Max. 35 %


Traditional artisan manufacturing


Natural ingredients:

The basic ingredients of the Nuremberg sausages are: Pork, salt, pepper and marjoram. Whether a pinch of allspice is added, perhaps a little mace or a hint of lemon, all these fine nuances are left to the individual butcher.


Chop, season and mix:

The raw meat parts are first put unseasoned into the meat mincer. The meat is cupped up into “medium-sized” particles. The spices are then added and mixed evenly into the sausage mixture.



The sausage mixture is now put into the filling machine. The soaked sheep casings will be at the outlet on a grommet reared by the sausage dimensions according to pre-set weight in the intestines is filled. Whether a "Wörschdla” is slightly shorter or longer depends on the quality of the natural product the intestines. These can either be thinner or thicker and thus more or less elastic.


Cutting up and selling:

The Nuremberg sausages which are still connected to one another by the intestines, are twisted off from one another and separated. They are then carefully piled on top of one another on the butcher’s counter.

In the large production plants the sausages are still filled by hand. The cutting up of the sausages is performed automatically in a sort of drum. Because the Nuremberg sausages will have a fairly long shelf life, they are briefly blanched before being vacuum packed.