How To Make Bratwurst ~ Homemade German Recipe

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey provides a leaner option while maintaining flavor.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: broth

Non-alcoholic beer retains the flavor profile without the alcohol.

casing

🥗Healthier: collagen casing

💰Cheaper: no casing

Collagen is easier to work with and more affordable.

sauerkraut

🥗Healthier: coleslaw

💰Cheaper: pickled cabbage

Pickled cabbage offers a similar tangy flavor at a lower cost.

Start with a Boston butt, cutting it in half to get 3 lbs of meat.

Cut veal into smaller pieces for grinding, aiming for 2 lbs total.

Combine the Boston butt and veal in a bowl to reach a total of 5 lbs of meat.

Season the meat with 2 Tbsp of salt, 2 tsp of allspice, 2 tsp of nutmeg, 1/2 tsp of ground ginger, and 2 tsp of white pepper. Mix thoroughly and cover, refrigerating overnight.

The next day, grind the meat using a meat grinder, ensuring all parts are cold for better results. Run the meat through the grinder twice for a fine consistency.

Refrigerate the ground meat for 45 minutes to an hour to chill it again.

Mix in 3 eggs and 1 cup of cold milk by hand until well incorporated.

Stuff the meat mixture into natural casings, twisting them to form sausages, ensuring to pack tightly to avoid air pockets.

Place the sausages on indirect heat on the grill.

Spritz the sausages with German beer while cooking to prevent bursting.

Prepare a sauce by melting 1 cup of butter in a pan, then sautéing 1 whole white onion and 4 cloves of garlic.

Add 1/4 tsp of ground bay leaf, 1 tsp of red pepper flakes, 1 1/2 tsp of salt, and cracked black pepper to taste to the butter and onion mixture.

Pour in 48 oz of German beer and bring the mixture to a simmer.

Poke holes in the sausages to allow the sauce to penetrate, then add the sausages to the simmering sauce.

Cover and let the sausages simmer for around an hour.

Cooking Techniques

Equipment Needed

Spice Level: