Brats From Scratch On The Weber Kettle! | Chuds BBQ

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner while chicken is often less expensive.

bratwurst sausages

🥗Healthier: chicken sausages

💰Cheaper: hot dogs

Chicken sausages are lower in fat, while hot dogs are often more affordable.

Cut the pork butt into strips and remove the bone.

Chill the pork in the freezer for about an hour.

Prepare spices: kosher salt, milk powder, granulated garlic, granulated mustard, toasted ground coriander seeds, white pepper, ground thyme, freshly ground caraway seed, mace, nutmeg, and ground ginger.

Grind the chilled pork using a coarse millimeter die.

Mix the ground pork with the spices and heavy cream until well combined.

Stuff the mixture into 32 mil hog casings and tie off the ends.

Let the sausages sit at room temperature for about 30 minutes to dry the casings.

Refrigerate the sausages overnight to enhance flavor and texture.

Grill the sausages on a Weber kettle with beer for flavor, cooking until plump and browned.

Serve the brats in buns topped with mustard and sauerkraut.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens