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This is a type of German sausage made of pork and/or veal seasoned with a variety of spices including ginger, nutmeg and coriander. Though it’s available precooked, it’s primarily sold as a fresh sausage and must be cooked before eating. It’s usually grilled and served on a bun with sautéed onions , peppers and a swath of spicy mustard.

Bratwurst Sausage Recipe

4 1/2 lbs pork butt (2.1 kg)
1/2 lb pork back fat (227 g)
2 1/2 tbsp table salt (54.8 g)
1 tsp marjoram, ground (1.4 g)
1 1/2 tsp mace, ground (3.9 g)
1 1/2 tsp white pepper (4.1 g)
2 tbsp powdered dextrose (17.4 g)
1 cup heavy cream (240 ml)
32-35mm prepared hog casings

1. Chill pork/fat to 34°F (1°C), grind one time through a 3/16” (5mm) plate.
2. Combine ground pork/fat with remaining ingredients, mix/knead well until the mixture is sticky and batter like.
3. Do a taste test by cooking a small thin patty, cool patty briefly prior to tasting, add additional seasonings if desired.
4. Stuff the seasoned sausage batter into prepared 32-35mm hog casings; twist into 5-6” (13-15 cm) links.
5. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties.
6. Pan fry, grill, broil or bake fresh sausage at medium heat until it’s brown on the outside and no longer pink inside.*
7. Refrigerate up to 5 days or vacuum seal and freeze up to 6 months.

Grilling fresh bratwurst takes a bit of skill because they must be fully cooked inside without burning the outside. One idea is to simmer the brat’s in hot water or your favorite beer for 7-10 minutes or until they are fully cooked. Then you can place bratwurst on the a grill or in a pan to brown.
Hunters may use venison in place of the pork butt to produce a first-class bratwurst. Use 75-80% lean venison trim to 25-20% pork fat.

*The USDA suggests cooking fresh sausage to an internal temperature of 160°F (70°C) when checked with a quick-read thermometer. It takes about 10 seconds for the temperature to be accurately displayed with this unit.

For more fresh sausage recipes and sausage making information go to Sausage And Jerky Maker's Bible.