Grand Champion Brats - How to Make the Best Bratwurst Ever at Home

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.

Start with a pork butt and separate as much meat from the bone as possible using a boning knife.

Grind the pork using a Walton's one shot grinder with a 3/8 plate for the perfect chunkiness.

Weigh out the correct amount of Walton's grand champion bratwurst seasoning and mix it with the ground meat.

Add a touch of water to improve the mixing process.

Use an 11lb sausage stuffer to stuff the mixture into 32mm collagen casings, slightly understuffing them for better twisting.

Twist the sausages tightly and cut between the twists to keep them closed during cooking.

Preheat the grill to about 350°F.

Cook the bratwurst until they reach an internal temperature of 160°F for pork or beef, or 165°F for wild game or chicken.

Serve the bratwurst on a bun with mustard only, no ketchup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens