HOW TO MAKE VENISON BRATS (BRATWURST)

pork fat

🥗Healthier: olive oil

💰Cheaper: chicken fat

Olive oil is a healthier fat option.

buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns add fiber.

sauerkraut

🥗Healthier: fermented vegetables

💰Cheaper: pickles

Fermented vegetables provide probiotics.

mustard

🥗Healthier: honey mustard

💰Cheaper: ketchup

Honey mustard offers a sweeter flavor.

Cut venison and pork into 1-inch to 2-inch chunks for grinding.

Debone the pork and remove any glands.

Grind the meat through a coarse grind (12.5 mm).

Add half of the BR seasoning to the ground meat and mix by hand.

Add 2 cups of water (or 1 bottle of American lager for beer brats) to the mixture.

Mix thoroughly and then add the remaining half of the BR seasoning and another bottle of American lager.

Grind the mixture again through a finer grind (4.5 mm).

Set up the sausage stuffer with 30-32 mm hog casings.

Stuff the mixture into the casings, ensuring there are no air bubbles.

Twist sausages into 6-inch links, pinching and twisting to secure each link.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens