Homemade Bratwurst

Course: Lunch / Dinner

Cuisine: German

Prep Time: 15

Cook Time: 20

Chilling time: 2 30

Total Time: 3 5

Servings:

Calories: 357kcal

Author: Kris Longwell

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.

Print Recipe

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 tbsp Kosher salt, 2 tsp white pepper, 1½ tsp ground nutmeg, 1 tsp ground mace, 1 tsp ground ginger, 1 tsp lemon zest, ½ tsp ground coriander, ½ tsp sugar, ½ tsp 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 minutes
1 cup beer
Pour off the water, 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

Video

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