Traditional German Bratwurst Recipe
(Makes about 8-10 sausages)
Ingredients:
-
2 pounds pork shoulder (or a combination of pork and veal, if you prefer)
-
1/2 pound pork fat (for moisture, or use more pork shoulder if you can’t find fat)
-
1/4 cup milk
-
1/2 cup bread crumbs (fresh or dried)
-
1 medium onion, finely chopped
-
2 cloves garlic, minced
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1/2 teaspoon white pepper (optional, but gives that authentic taste)
-
1 teaspoon ground mace (a typical spice for bratwurst)
-
1/2 teaspoon ground nutmeg
-
1 teaspoon caraway seeds (optional, but adds great flavor)
-
1/4 teaspoon ginger (optional, for a little warmth)
-
Sausage casings (natural hog casings, soaked and rinsed if using)
Instructions:
1. Prepare the Meat:
-
Cut the pork shoulder (and fat) into small chunks that will fit into your meat grinder.
-
If you don’t have a meat grinder, you can ask your butcher to grind the meat for you, or you can use a food processor in batches, but don’t over-process.
2. Grind the Meat:
-
Use a fine grinding plate (1/4 inch) on your meat grinder and grind the pork and fat together into a large bowl.
-
Once all the meat is ground, pass it through the grinder again for a finer texture (this is optional but gives it a smoother finish).
3. Mix the Sausage Meat:
-
In a separate bowl, combine the milk and bread crumbs. Stir until the bread crumbs have absorbed the milk and softened.
-
Add the milk-bread mixture to the ground meat, then mix in the onions, garlic, salt, pepper, white pepper, mace, nutmeg, caraway seeds, and ginger.
-
Tip: The key to great sausage texture is to mix it until it becomes sticky and somewhat tacky. This helps the sausage hold together well when cooking.
4. Stuff the Sausages:
-
If using natural hog casings, slide them onto the sausage stuffer tube. Rinse the casings in cold water to remove any salt, then soak them in warm water before using.
-
Stuff the sausage mixture into the casings, being careful not to overstuff (this can cause the casings to break). Twist the sausages every 6-8 inches and tie off the ends securely with string or butcher’s twine.
-
Tip: If you don’t have a sausage stuffer, you can also use a piping bag with the end cut off or a funnel.
5. Cook the Sausages:
-
There are a few ways to cook bratwurst:
-
Grill: Preheat the grill to medium heat and grill the sausages for 15-20 minutes, turning often, until they are browned and cooked through.
-
Pan-fry: Heat some oil or butter in a pan and cook the sausages over medium heat for about 10-15 minutes, turning occasionally, until golden brown and cooked through.
-
Boil: You can also simmer the sausages in beer (a traditional method) or water for about 20-30 minutes before grilling or pan-frying them for that extra flavor and juiciness.
-
6. Serve:
-
Serve your homemade bratwurst with traditional German sides like sauerkraut, mustard, and fresh bread or rolls.
-
You can also enjoy them with grilled onions, or even in a bun as a sausage sandwich.
Tips for Success:
-
Texture: For extra juiciness, you can add a bit more fat (but don’t go too overboard or they’ll be greasy).
-
Flavor Variations: If you prefer a spicier bratwurst, you can add crushed red pepper or smoked paprika for extra depth.
-
Chill: If you want the sausages to be firmer, chill them in the fridge for a couple of hours before cooking.
Optional Add-ins:
-
Cheese: You could mix in some finely shredded cheese (like Gruyère or Swiss) into the sausage mixture for a cheesy bratwurst.
-
Herbs: Add some fresh thyme or parsley if you like a bit of green in your sausages.
This recipe gives you the basics for a traditional German bratwurst, but you can always adjust spices to suit your personal taste. Are you planning to cook these for a special occasion, or just a fun homemade project?