There’s nothing quite like homemade bratwurst: juicy, savory, and seasoned with the warm spices that make this German classic so comforting. With a sausage stuffer and a little patience, you can make a batch that’s perfect for simmering in beer, searing until golden, and serving with German-style mustard and homemade sauerkraut.
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🐖 The Ingredients
These bratwursts are made with a balanced blend of savory, warming flavors for a juicy sausage that tastes delicious grilled, pan-seared, or simmered in beer. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Pork shoulder: Choose well-marbled pork shoulder for juicy, flavorful bratwurst. Avoid very lean cuts, which can make the sausages dry.
- Whole milk: Keep it very cold before mixing it into the meat. It helps make the sausage tender and cohesive.
- Natural hog casings: Rinse and soak them according to the package directions before stuffing. If you can’t find casings, shape the mixture into patties and cook them without stuffing.
- Seasonings: White pepper, nutmeg, mace, ginger, coriander, and marjoram create a warm, traditional-style flavor. If you don’t have mace, use a little extra nutmeg.
- Egg white: Optional; it can help the mixture hold together, but the brats will still work without it.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks for Perfect Bratwurst
- Keep everything cold. Chill the pork, grinder parts, and mixing bowl before you begin. If the meat starts to feel soft or greasy, pause and chill it again.
- Mix until tacky. After adding the seasonings and cold milk, mix until the sausage mixture feels sticky and holds together when pressed. This helps the links stay cohesive.
- Cook a small test patty. Fry a spoonful of the mixture before stuffing, then taste and adjust the seasoning if needed.
- Stuff evenly, not tightly. Fill the casings snugly, but leave enough give for twisting and cooking so they’re less likely to split.
- Release air pockets. Use a clean sausage pricker or fine pin only where you spot trapped air; there’s no need to prick every link.
- Twist links in alternating directions. This helps keep the twists from loosening. If a link won’t stay closed, secure it with butcher’s twine.
- Simmer gently. Whether you use beer or water, avoid a hard boil, which can make the casings split. Brown the brats afterward for a golden finish.
- Check doneness with a thermometer. Cook pork sausages to an internal temperature of 160°F (71°C).
- Cook in batches if needed. The links should have enough room in the skillet to turn and brown evenly.
- Store promptly. Refrigerate raw sausages and cook within 1–2 days, or freeze them for longer storage.
👨🍳 How to Make Homemade Bratwurst
- Step 1: Cut the pork shoulder into 1-inch chunks and then grind with the large die. Make sure the meat, the grinder parts, and the bowl are very cold.
- Step 2: Whisk the cold milk with the spices.
- Step 3: Add the spiced milk and egg white to the meat and mix with your hands for 2-3 minutes, until the mixture is very tacky.
- Step 4: Load the sausage stuffer. Thread the casing onto the stuffing tube. Tie the end, then stuff steadily and evenly.
- Step 5: Twist the brats (see EXPERT TIP) and then place on a baking sheet and refrigerate for 2-4 hours (uncovered) or overnight.
- Step 6: Cut the brats into individual links and cook in ½-inch beer (or water) for 15 to 20 minutes, until the internal temperature reaches 160°F. Remove the liquid and then sear the brats in butter or oil until browned. Serve at once.
EXPERT TIP – HOW TO FORM THE LINKS
After stuffing the casing, gently pinch it at your desired link length—about 5–6 inches is a good size—without cutting through the filling. Twist one link away from you, then twist the next toward you, alternating directions as you go; this helps keep the links from unraveling. If the casing feels too tight to twist, gently roll the filled rope back and forth to redistribute the sausage before continuing.
🍽️ How to Serve
- In a roll: Serve the brats in crusty sub rolls or Kaiser rolls with mustard and sauerkraut.
- With onions: Add sautéed or beer-simmered onions for a savory, classic topping.
- Oktoberfest-style: Pair with German potato salad, homemade soft pretzels, red cabbage, or classic spaetzle.
- With simple sides: Serve alongside crispy air-fryer roasted potatoes, creamy coleslaw, or a crisp green salad.
- As a platter: Slice the cooked brats and serve with an assortment of mustards, pickles, and warm rolls so everyone can make their own.
🙋🏽♂️ Frequently Asked Questions
Can I make homemade bratwurst without a sausage stuffer?
Yes. Shape the seasoned mixture into patties and cook them in a skillet,
What cut of pork is best for homemade bratwurst?
Well-marbled pork shoulder is a great choice because its fat helps keep the sausages juicy and flavorful.
Do I need to prick homemade bratwurst before cooking?
No. Keep the casings intact to help retain the juices. Only prick a link if you spot a trapped air pocket.
Can I simmer homemade bratwurst in beer?
Yes. Use a gentle simmer rather than a hard boil, then brown the sausages in a skillet or on the grill.
How do I know when homemade bratwurst is cooked?
Use an instant-read thermometer to check the center of a link; pork sausage should reach 160°F (71°C).
Can I freeze homemade bratwurst?
Yes. Freeze the uncooked links promptly in an airtight, freezer-safe package. Thaw them in the refrigerator before cooking.
🇩🇪 More Classic German (Oktoberfest) Recipes
Ready to make the best bratwurst this side of Berlin? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Homemade Bratwurst
Juicy, warmly seasoned homemade bratwurst made with pork shoulder and stuffed into natural casings. Simmer them gently in beer, then sear until golden for a delicious Oktoberfest-style meal.
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Servings: 18
Calories: 357kcal
Video
Equipment
- Meat grinder or ask your butcher to grind the pork for you
- sausage stuffer or make bratwurst patties
- sausage pricker Optional, good for removing air pockets, a sharp pin works, too.
Ingredients
- 5 lb pork shoulder boneless, cubed into 1-2-inch chunks
- natural hog casings Rinsed and soaked according to package instructions.
- 1 cup whole milk cold
- 2 tablespoon Kosher salt
- 2 teaspoon white pepper
- 1½ teaspoon ground nutmeg
- 1 teaspoon ground mace
- 1 teaspoon ground ginger
- 1 teaspoon lemon zest
- ½ teaspoon ground coriander
- ½ teaspoon sugar
- ½ teaspoon marjoram
- 1 egg white
- 1 cup beer or water
- brown mustard for serving
- sauerkraut for serving
- sub rolls or Kaiser rolls, preferably toasted
Instructions
- Place the cubed meat, grinder parts, and mixing bowl in the freezer until very cold but not frozen solid—about 30–45 minutes.5 lb pork shoulder
- Rinse the casings well, then soak as directed on the package. Run water through each casing to check for holes and make them easier to load onto the stuffing tube.natural hog casings
- Pass the pork through the coarse plate of a meat grinder into a chilled bowl.
- Whisk the salt, spices, lemon zest, sugar, and marjoram into the cold milk. Pour over the ground meat; add the egg white. Mix with clean hands or a sturdy spoon until the mixture looks tacky and holds together when pressed, about 2–3 minutes. Avoid letting it get warm.1 cup whole milk, 2 tablespoon Kosher salt, 2 teaspoon white pepper, 1½ teaspoon ground nutmeg, 1 teaspoon ground mace, 1 teaspoon ground ginger, 1 teaspoon lemon zest, ½ teaspoon ground coriander, ½ teaspoon sugar, ½ teaspoon marjoram, 1 egg white
- Load the sausage stuffer, leaving as little air trapped in the mixture as possible. Thread a casing onto the stuffing tube, leaving a few inches hanging off the end. Tie the end, then stuff steadily and evenly—snug, but not so tight that the casing is stretched. Stop occasionally to release air bubbles with a clean sausage pricker or pin.
- Make links about 5–6 inches long. Twist every other link away from you, then the next one toward you, so they stay closed. Refrigerate uncovered on a rack for 2–4 hours, or overnight, to let the casings dry and the flavors settle.
- Put the links in a skillet with about ½ inch of water or beer. Bring the liquid to a gentle simmer—not a boil—and cook, turning once, until the sausages reach 160°F (71°C) in the center, about 10–15 minutes1 cup beer
- Pour off the water (or beer), add a little oil or butter, and brown the brats over medium heat, turning until golden. Serve with mustard, sauerkraut, and tuck them into toasted rolls.brown mustard, sauerkraut, sub rolls
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Keep the pork, grinder parts, and mixing bowl very cold while making the sausage; chill the mixture again if it becomes soft or greasy.
- Stuff the casings snugly, not tightly. Twist links in alternating directions, and prick only any visible air pockets.
- Simmer the brats gently in beer—don’t boil—then pat dry and sear in butter until golden.
- Cook pork sausage to an internal temperature of 160°F (71°C).
- Refrigerate raw links and cook within 1–2 days, or freeze promptly. Thaw in the refrigerator before cooking.
Nutrition
Calories: 357kcal | Carbohydrates: 2g | Protein: 30g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 110mg | Sodium: 868mg | Potassium: 449mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
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