Homemade German Bratwurst Recipe
The Homemade German Bratwurst Recipe is a traditional German dish that involves the preparation of sausages. These sausages are renowned for their rich, savory flavor and are often enjoyed at gatherings and celebrations.
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Servings: 8 People
Calories: 74 kcal
Equipment
- Large mixing bowl
- Meat grinder
- Sausage stuffer
- Baking sheet
- Kitchen twine
- Oven
Ingredients
- 4 1/2 tablespoons salt
- 3/4 cup milk powder dried
- 4 1/2 teaspoons white pepper freshly ground
- 2 1/2 teaspoon black pepper freshly ground
- 3 teaspoon mace ground - can substitute nutmeg but strongly recommend mace for traditional German flavor
- 3 teaspoon ginger ground
- 3 teaspoon marjoram dried
- 2 1/2 teaspoon mustard powder
- 1 teaspoon cardamom ground
- 1 teaspoon coriander ground
- 1 teaspoon caraway seeds crushed
- 32 mm natural hog casing about 4 feet
Instructions
Preheat the oven to 350°F (175°C).
- a. Ensure your oven is clean and in good working order.
- b. Place the oven rack in the center position.
- c. Allow the oven to fully preheat before proceeding.
Prepare the meat and fat for grinding.
- a. Cut 7.5 lbs of boneless pork shoulder into 1/2 inch pieces.
- b. Cut 36 ounces of pork back fat into 1/2 inch chunks.
- c. Place both the meat and fat in the freezer for 45 minutes prior to grinding.
Prepare the spice mixture.
- a. In a mixing bowl, combine 4 1/2 tablespoons of salt.
- b. Add 3/4 cup of dried milk powder to the bowl.
- c. Mix in 4 1/2 teaspoons of freshly ground white pepper.
- d. Include 2 1/2 teaspoons of freshly ground black pepper in the mixture.
- e. Add 3 teaspoons of ground mace (or nutmeg if preferred for traditional German flavor).
- f. Incorporate 3 teaspoons of ground ginger.
- g. Mix in 3 teaspoons of dried marjoram.
- h. Add 2 1/2 teaspoons of mustard powder.
- i. Include 1 teaspoon each of ground cardamom, ground coriander, and crushed caraway seeds.
Grind the meat and fat.
- a. Using a meat grinder, grind the partially frozen pork shoulder and pork back fat.
- b. Ensure the mixture has a consistent texture.
- c. Mix in the prepared spice mixture thoroughly.
- d. Add 6 cups of crushed ice to the mixture and continue mixing until well combined.
Prepare the casings.
- a. Soak 32mm natural hog casings in warm water for about 30 minutes to soften them.
- b. Rinse the casings thoroughly under cold running water to remove any excess salt.
- c. Flush water through the casings to check for any blockages.
Stuff the sausage mixture into the casings.
- a. Carefully thread one end of the casing onto the sausage stuffer nozzle.
- b. Gently push the sausage mixture into the casing, ensuring it fills evenly.
- c. Leave some space at the ends to tie off the sausages.
Twist the sausages into links.
- a. Twist the filled casing at regular intervals to create individual sausages.
- b. Ensure the sausages are of the desired length.
- c. Tie off the ends of the casings with kitchen twine.
Bake the sausages.
- a. Place the sausages on a baking sheet.
- b. Bake in the preheated oven at 350°F (175°C) for about 20-25 minutes or until fully cooked.
- c. Check the internal temperature of the sausages with a meat thermometer; it should read 160°F (71°C).
Serve the Homemade German Bratwurst.
- a. Once cooked, remove the sausages from the oven.
- b. Allow them to rest for a few minutes before serving.
- c. Enjoy your Homemade German Bratwurst with your favorite accompaniments.
Notes
Keep all equipment and ingredients as cold as possible to maintain the sausage's texture.
Use natural hog casings for an authentic look and flavor.
Ensure proper seasoning by thoroughly mixing the spice mixture into the meat.
Test a small portion of the sausage mixture for flavor before stuffing it into casings.
Twist the sausages gently to create links, being careful not to overstuff or underfill the casings.
When storing leftovers, remove as much air as possible to prevent freezer burn.
Experiment with different spice variations to create unique flavors.
Nutrition
Calories: 74kcal | Carbohydrates: 7g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 3970mg | Potassium: 191mg | Fiber: 1g | Sugar: 5g | Vitamin A: 126IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 1mg
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