homemade bratwurst

Enjoy the authentic taste of Germany through these delicious Bratwursts!  Make a double batch, freeze them, and you can conveniently grab and grill a bratwurst any time the craving hits you!

Homemade German Bratwurst

pork shoulder (can substitute part veal if desired)

pork

For the Spice Mixture:

salt

milk powder

white pepper

black pepper

mace

ginger

marjoram

mustard powder

cardamom

coriander

caraway seeds

32mm natural hog casing (, about 4 feet)

Combine the pork, fat and crushed ice in a bowl and then, working quickly,use a meat grinder to grind the mixture through a 1/4 inch (6mm) die.  Preferably grind the meat mixture into a bowl set atop an ice bath to keep the meat cold.  Grind half of the ground mixture a second time.  Note:  It is imperative that the meat be at a constant cold temperature so that the fat doesn&#x27;t get too soft.  You should be able to see clear definition between the lean meat the specks of fat in the ground mixture.Chill the meat in the refrigerator while you assemble the spice mixture.

In a small bowl combine all the spices.Remove the ground meat from the fridge and place it on the stand mixer fitted with a paddle attachment.  Add the spice mix and dry milk powder.Mix the meat mixture with the paddle for 3-4 minutes until threads begin to appear in the meat: If you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart.  When you see this your meat is ready.  *If the meat mixture is too dry and stiff, add a little ice water.  You want a soft/smooth mixture that will easily go into the casings.*This is also the time to taste your sausage mixture so you can adjust the seasonings if needed.  To do this, take a bit of the meat mixture, fry it up in a pan, taste it and adjust the seasonings if needed.Place the meat mixture back in the refrigerator while you prepare the casings.

Thread your sausage stuffer with the prepared hog casings, fill the sausage stuffer with the meat mixture, and stuff the casings being careful to avoid air gaps while also being careful to not over-stuff the casings.Twist the sausages into links.  Use a sausage pricker to prick any air bubbles out of the  links.For best results chill the sausages overnight.

To prepare the bratwursts, gently poach them in lightly salted water and then fry or grill them.  Once poached they will keep in the fridge, tightly wrapped, for up to a week.You can either freeze the Bratwursts raw prior to poaching (then thaw, poach, fry/grill) or     freeze them once they&#x27;re poached.

This yields roughly 10 bratwursts depending on the size and diameter.

A succulent recipe for homemade turkey bratwurst, bursting with veggies and flavor! Perfect for those summer BBQ get togethers.

Turkey Bratwurst Grill Pouch

Turkey

peppers peppers

onion

zucchini (sliced)

yellow squash (sliced)

olive oil

tsp parsley

garlic powder

chives

black pepper (to taste)

Mix all ingredients in a bowl

Wrap in Foil

Place on preheated grill, and cook, flip at about 8 minutes so as not to burn, and watch carefully.

Or bake at 425 for 20 mins

Cook until veggies are tender, and bratwurst are cooked through.

Try making bratwurst from scratch! You’ll love the authentic flavors, the fresh ingredients, and the lack of preservatives. It’s easy with my step-by-step photo tutorial on how to make your own Beer Bratwurst.

Homemade Beer Bratwurst

pork shoulder/butt

veal

Kosher salt

onion powder

celery salt

allspice

Italian flat leaf parsley (leaves only, finely chopped)

oz excellent quality wheat beer (such as Widmer Hefeweizen)

Freeze meats (about one hour). Slice meat and grind with the coarse grinding plate. Return to freezer for another 30 minutes.

Combine seasonings, with exception of the beer. Incorporate into the ground meat using a mixer or your hands.

Grind the meat a second time, using the fine grinding plate.

Check seasonings by taking a small piece of the meat mixture, forming it into a patty and frying it a pan. Adjust seasoning if necessary.

Drizzle beer on the sausage mixture, tossing with hands. Cover tightly and refrigerate overnight.

Grind &amp; Mix the Meat

Soak the casing in cold water for 30 minutes and rinse.

Lubricate the tip of the sausage stuffer with a little olive oil and start stuffing the meat mixture into the casing by guiding it through the attachment. Don’t forget to tie a knot at the end so you don’t lose any of your precious filling! If you don&#039;t have a sausage stuffing kit, a pastry bag with a very wide tip would work. Take your time to make sure the mixture is packed consistently. Knot the other end. Use a sterilized needle to release any air bubbles in the casing.

Create sausage links by gathering about 6-8 inches of sausage and twist at least three times to form a tight seal. Remember that the bratwurst may shrink during cooking.

Allow to dry on a rack in a cool environment for about 30 minutes or until casings are dry to the touch. Refrigerate or freeze until ready to use. The sausages may be kept for 1-2 days in the refrigerator.

Stuff the Sausage

Top 3 homemade bratwurst recipes from across the web

The most viewed homemade bratwurst recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade German Bratwurst

Turkey Bratwurst Grill Pouch

Homemade Beer Bratwurst

Top 3 homemade bratwurst recipes from across the web

The most viewed homemade bratwurst recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade German Bratwurst

Turkey Bratwurst Grill Pouch

Homemade Beer Bratwurst

The most viewed homemade bratwurst recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine