How to Make Bratwurst (Episode 37)

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 boston butt into strips small enough to fit into the grinder.

Feed the meat slowly into the meat grinder, ensuring it progresses through the auger head.

Monitor the speed of the meat coming out of the grinder to avoid bogging down.

If grinding a large quantity, check the cutter head and grinding plate for clogs if the meat is grinding too slowly.

Prepare the seasoning by mixing three quarters of a cup of water with yellow mustard to fill a one cup measure.

Add one and a half tablespoons of salt, two tablespoons of restaurant pepper, half a tablespoon of dark brown sugar, two tablespoons of dried sage, one tablespoon of rosemary, two tablespoons of paprika, and half a tablespoon of ground nutmeg or half of a nutmeg grated to the water and mustard mixture.

Whisk all the seasoning ingredients together.

In a large aluminum pan, add the five pounds of ground pork and pour the seasoning mixture over it.

Mix the meat and seasoning thoroughly, kneading until the mixture becomes springy and tight.

Fill the sausage stuffer with the meat mixture, packing it down in handfuls to remove air bubbles.

Thread the sausage casing onto the tube of the sausage stuffer.

Stuff the casing with the meat mixture, keeping tension on the casing as it fills up.

Twist the casing to form individual sausages, ensuring they are packed tightly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens