German Bratwurst
Savor the authentic flavors of Germany with this traditional German Bratwurst recipe, a true celebration of perfectly seasoned, coarsely ground pork shoulder, veal, and pork fat. Infused with a harmonious blend of spices like white pepper, nutmeg, and marjoram, and expertly encased in delicately prepared hog casings, these homemade sausages are crafted for maximum flavor and texture. Whether grilled to golden perfection, pan-fried, or simmered and seared, these bratwursts deliver a juicy, mouthwatering bite every time. Pair them with classic accompaniments like tangy sauerkraut, bold mustard, or warm pretzels to create the ultimate German feast. Perfect for cookouts, Oktoberfest celebrations, or hearty family meals, this recipe captures the essence of traditional German cuisine in just over an hour.
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Recipe Information
Ingredients
- 700 g Pork shoulder (coarsely ground)
- 300 g Veal (coarsely ground)
- 200 g Pork fat (coarsely ground)
- 120 ml Ice water
- 20 g Salt
- 4 g White pepper
- 1 g Nutmeg
- 1 g Ginger powder
- 0.5 g Mace
- 1.5 g Marjoram (dried)
- 200 g Hog casings (rinsed and soaked in water)
Instructions
In a large mixing bowl, combine the ground pork shoulder, veal, and pork fat. Mix thoroughly to distribute the meats evenly.
In a small bowl, combine the salt, white pepper, nutmeg, ginger powder, mace, and marjoram. Add the spice mixture to the meat and mix well to incorporate evenly.
Slowly pour in the ice water while mixing the meat. Knead the mixture until it becomes sticky and holds together. This will ensure the bratwurst has a firm texture after cooking.
Cover the meat mixture and refrigerate for at least 30 minutes to allow the flavors to meld.
Prepare the hog casings by rinsing them thoroughly under cold water and soaking them for 30 minutes. Rinse the inside of the casings by running water through them.
Attach a sausage-stuffing attachment to your meat grinder or sausage stuffer. Slide the soaked casing onto the stuffing nozzle, leaving about 10 cm (4 inches) of casing hanging off the end.
Fill the casing with the meat mixture, making sure not to overstuff. Gently guide the casing as it fills to avoid air pockets. Twist the sausage every 15 cm (6 inches) to form individual links.
Refrigerate the sausages for 1 hour to allow them to firm up before cooking.
To cook, grill the bratwurst over medium heat for 10-15 minutes, turning occasionally until browned and fully cooked. Alternatively, you can pan-fry them in a preheated skillet over medium heat or simmer them in water, then finish by searing in a pan.
Serve the bratwurst with traditional German accompaniments such as sauerkraut, mustard, or freshly baked pretzels.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 0.5 g | 0% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 296 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
