Step 2

Cut the meat into strips or cubes. You can vary the size depending on how big your meat grinder is. Afterwards you can put the meat in the freezer for 1-2 hours. This will help your grinding process later and make sure that the mixture does not get too warm.

Step 3

Now you can grind the meat. Depending on how coarse or fine you want your sausage to be, you can use different perforated discs. To be honest, this is a complete matter of taste. I personally prefer coarser sausages and therefore I use the medium-sized perforated disc (5 mm). If you prefer a finer sausage, then use a finer perforated disc (3 mm). You can also let the sausage go through twice. But as I said… You must like it!

Step 4

Add the spices and mix well for 3 – 5 minutes. You can either knead the meat with a food processor with a kneading attachment or mix it vigorously by hand. This ensures that the sausage meat will bind well and the sausage will not be crumbly later on. Make sure that the mixture does not get too warm (12 °C | 53,6 °F). Otherwise it will lose its binding.

Step 5

Next, put the casing onto the sausage stuffer. Which casing you take is also up to you. I always include the casings I use in my recipes and there is a detailed explanation for you below. In the end it is your decision whether you prefer to make thinner or thicker sausages. As with the coarseness, this is a matter of taste and can be decided by you. Tip: it is easier with a sausage stuffer. But in the beginning the attachment for the meat grinder also works.

Step 6

Now fill the meat into the meat grinder or sausage stuffer and press the mass slowly until you can see it in the casing. Make a short stop and knot the casing. It is important that as little air as possible is trapped.

Step 7

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.

Step 8

Now its time to link the sausages. You can decide for yourself how big your Bratwurst 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. As with the filling process you will need some practice to get it perfect.

Step 9

Cut the individual links apart and Zack they are ready to eat. You can eat them directly, poach them or freeze them (I will explain how to do this below).

Step 10

Your sausage is ready. Enjoy it.