Homemade Bratwurst German Pork Veal Sausages
Master the art of classic German sausage-making with this Homemade Bratwurst recipe, featuring a perfect blend of pork shoulder, veal, and pork fat for a rich, juicy texture. Seasoned with a fragrant medley of white pepper, nutmeg, mace, and marjoram, these bratwursts capture the authentic flavors of old-world Germany. The recipe includes detailed steps for preparing and stuffing natural hog casings, ensuring your sausages achieve that irresistible snap when cooked. With just 90 minutes of prep, these bratwursts can be simmered, grilled, or pan-fried to golden perfection, making them ideal for everything from casual cookouts to hearty family meals. Serve with traditional sides like sauerkraut and mustard for an authentic German feast that’s perfect for Oktoberfest or anytime you’re craving homemade comfort food.
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Recipe Information
Ingredients
- 500 grams Pork shoulder
- 500 grams Veal shoulder
- 150 grams Pork back fat
- 120 milliliters Ice water
- 18 grams Salt
- 3 grams White pepper
- 2 grams Mace
- 2 grams Nutmeg
- 1 gram Ginger powder
- 2 grams Marjoram (dried)
- 3 meters Natural hog casings
Instructions
1. Soak the natural hog casings in warm water for at least 30 minutes. Rinse them thoroughly inside and out by running water through them. Set aside for later use.
2. Cut the pork shoulder, veal shoulder, and pork back fat into small cubes roughly 2 cm in size. Place them in the freezer for 30 minutes to firm up (this helps with grinding).
3. Using a meat grinder with a coarse plate, grind the chilled pork, veal, and pork fat into a large mixing bowl. If your meat grinder supports a finer grind, pass the meat through a second time for a smoother texture.
4. Add the salt, white pepper, mace, nutmeg, ginger powder, and marjoram to the ground meat. Mix thoroughly by hand until the seasonings are evenly distributed throughout the meat.
5. Slowly add the ice water to the mixture while vigorously mixing by hand or with a stand mixer fitted with a paddle attachment. This creates a smooth, sticky sausage farce that binds well.
6. Using a sausage stuffer, carefully feed the ground meat mixture into the soaked and rinsed hog casings. Twist into links approximately 10–12 cm in length. Be careful not to overstuff the casings to prevent them from bursting.
7. Once all the sausage links are made, refrigerate them for at least an hour to allow the flavors to meld. At this stage, the bratwursts can also be frozen for future use.
8. To cook, bring a pot of water to a gentle simmer (not boiling) and poach the sausages for 10 minutes to precook them. Then, grill, pan-fry, or broil the sausages over medium heat until golden brown and warmed through, about 5–7 minutes.
9. Serve the bratwursts with traditional accompaniments like sauerkraut, mustard, and fresh bread. Enjoy!
Nutrition Facts
Calories |
3793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.0 g | 403% | |
| Saturated Fat | 117.3 g | 586% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 8106 mg | 352% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 0.7 g | ||
| Protein | 239.5 g | 479% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3167 mg | 67% | |
*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.
