Homemade Bratwurst
Get ready to savor the irresistible flavors of **homemade bratwurst**, a classic German-style sausage crafted from a rich blend of pork shoulder, veal, and pork back fat. This recipe invites you to master the art of sausage-making, featuring natural hog casings and a perfectly balanced mix of spices, including nutmeg, ginger, and caraway seeds, for authentic flavor. Grinding chilled meat and incorporating crushed ice in the mixture ensures a tender, smooth texture that sets these bratwursts apart. Whether grilled, pan-fried, or boiled to juicy perfection, these sausages are ideal for serving in buns with mustard, sauerkraut, or your favorite toppings. With straightforward directions and a rewarding hands-on process, this recipe is your gateway to the ultimate homemade bratwurst experience. Perfect for backyard barbecues or Oktoberfest feasts, these delicious sausages deliver restaurant-quality results in the comfort of your kitchen!
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 1 pound veal shoulder
- 0.5 pound pork back fat
- 1.5 tablespoons kosher salt
- 2 teaspoons white pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon caraway seeds
- 1 cup crushed ice
- 1 pack natural hog casings
Instructions
Rinse the hog casings thoroughly under cold running water, then soak them in water for at least 1 hour. Keep them submerged until you are ready to use them.
Cut the pork shoulder, veal shoulder, and pork back fat into small chunks that will fit into your meat grinder. Place the chunks in the freezer for 30 minutes to slightly firm up; this will make grinding easier.
Grind the chilled meat and fat using a meat grinder fitted with a medium-coarse grind plate. If you don’t have a grinder, ask your butcher to do this step for you.
In a large mixing bowl, combine the ground meat with kosher salt, white pepper, nutmeg, ginger, and caraway seeds. Mix thoroughly to evenly distribute the spices.
Transfer the spiced meat mixture to a food processor, working in batches if necessary. Add the crushed ice and process until the mixture forms a smooth paste. This step helps create the proper bratwurst texture.
Attach a sausage stuffing attachment to your meat grinder or sausage stuffer. Thread the soaked hog casing onto the stuffing nozzle, leaving about 3 inches of casing hanging off the end.
Begin stuffing the sausage mixture into the casing. Use one hand to guide the casing and the other to control the flow of the meat. Fill the casing firmly, but not too tight to prevent bursting.
Once the entire casing is filled, tie off the ends and twist the sausages into 5- to 6-inch links by pinching the casing and rolling it a few times in one direction. Repeat this process down the length of the sausage.
Cook the bratwursts by grilling, pan-frying, or boiling them until an internal temperature of 160°F is reached. Avoid overcooking to retain juiciness.
Serve the bratwursts on buns with mustard, sauerkraut, or your favorite toppings. Enjoy!
Nutrition Facts
Calories |
5285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 409.1 g | 524% | |
| Saturated Fat | 153.0 g | 765% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1549 mg | 516% | |
| Sodium | 4365 mg | 190% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 0.2 g | ||
| Protein | 370.2 g | 740% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 4921 mg | 105% | |
*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.
