Make Franconian bratwurst yourself - a classic from Franconia

pork shoulder

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and reduces calories, while ground beef is often less expensive.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol, while grape juice is a non-alcoholic alternative.

Cut the pork belly and pork shoulder into strips or cubes that fit your meat grinder.

Put the cut meat in the freezer to semi-freeze.

Grind the spices (allspice, mace, and ginger) into a fine powder.

Keep the marjoram separate; it should not be ground with the other spices to maintain its texture in the sausage.

Use a medium grind setting on the meat grinder for the pork.

Once the meat is ground, add the spices and marjoram to the mixture.

Mix everything vigorously by hand or with a hand mixer until well combined and sticky to prevent crumbling later.

Fill the sausage casings with the meat mixture, pinching the links instead of twisting them off.

Cook the sausages by frying them in a pan or grilling them, based on your preference.

Serve the bratwurst with bread or sauerkraut.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens