German Bratwurst From Scratch

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey provides a leaner option while maintaining flavor.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: broth

Non-alcoholic beer retains the flavor profile without the alcohol.

casing

🥗Healthier: collagen casing

💰Cheaper: no casing

Collagen is easier to work with and more affordable.

sauerkraut

🥗Healthier: coleslaw

💰Cheaper: pickled cabbage

Pickled cabbage offers a similar tangy flavor at a lower cost.

Cube pork shoulder into small pieces for grinding.

Weigh out 1.8% salt and mix with sodium nitrate.

Cover the cubed meat with the salt mixture and toss well.

Pack the meat into a container, cover with plastic wrap, and refrigerate for 48 hours.

After 48 hours, place the meat in the freezer until it reaches 32-34°F.

Grind the meat using a 1/4 inch plate, then transfer to a smaller pan and freeze again.

Grind the meat a second time using a 4.5 mm plate.

Transfer the ground meat to a mixing bowl and add 2 eggs and cream.

Mix the ingredients until well combined.

Stuff the mixture into casings, ensuring to remove air pockets.

Twist sausages into links and tie off the ends.

Let the sausages dry overnight in the refrigerator.

Poach the sausages in beer until fully cooked, then grill to finish cooking and crisp the skin.

Cooking Techniques

Equipment Needed

Spice Level: