Ingredients: for 4 pounds (approximate)
4 lbs well marbled pork such as pork Shoulder, or pork leg, pork belly or pork neck meat.
(You can substitute half with well marbled beef)
3/4 lb ice
Basic spice mix. This one is for Thuringer Bratwurst.
1 teaspoon phosphate (a binder)
1 heaping tsp. White pepper
3 Tbsp. Salt
1/2 tsp Nutmeg
1/2 tsp.ground caraway
1/2 tsp. ground coriander
2-3 Tblsp. rubbed marjoram (poulrty seasoning works if you don't have marjoram)
Zest from 1/2 Lemon
10 ft of casings approx.
printer friendly Metric Conversion Chart
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Bratwurst Making Supplies |
this recipe uses a kitchen Aid grinder and a food processor. You can use any type of grinder or even just cut the pork very small and use a just a food processor if that is all you have.
1. Cut the pork into small cubes that can go through the grinder. the meat grinds better if it is very cold or even partially frozen.
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2. Blend your spices and mix with the meat cubes. Some like to mix in in after the grinding. I am not sure it matters. |
3.Set up the grinder with a coarse grinding plate. Grind the sausage not doing too much at once. Don't over heat the machine as if the blade is hot it will start to heat the meat up. |
4. Grind the meat a second time with a finer grinding plate.
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5. Set up the food processor and get your ice measured and ready and......
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process the meat with a bit of ice for about 4 15 second intervals in batches in the food processor. |
Here is what the meat mix looks like. It will be slightly sticky and it will hold together a bit like a dough. |
6.Set up the stuffing assembly and thread on some of the casing. |
I like to set up a catch tray so that t he sausage isn't dangling. You want to avoid any obstacle that may crack or puncture the casing. |
7. Put the meat through the stuffing plate and make sure the meat is filling the whole casing. You may have to massage the meat so it fills tight the casing, but be careful you don't squish to hard or you'll explode the casing. |
8. When you get the size you want just twist the sausage to separate them and create a link. |
9. At this point you can gently simmer the sausage at a very low temperature, to cook it before freezing. This is good if you are giving it as a gift. You an also freeze the sausage raw. |
You can do this whole process by hand and even use just the food processor to make your filling and skip the grinding. I would cut the pieces up very small to make it easier on your food processor. This is great if you want to just get your feet wet without a big investment. You can just buy the feeding tube up in the picture above and just make your self a push tool from a dowel. |
The best way to cook these is to BBQ them. To slow cook them in simmering water first is a good first step. |
After I made the bratwurst i made this for breakfast.
Saute the Sausage with beer, onions and peppers and top with a fried egg.
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Bratwurst Making Supplies
The Kitchen Project is an Amazon Affiliate and earns commission
on some of the product links.
What to look for in Sausage making. First of all if you are going to do any volume you want to make sure you have a strong motor.
Some are under a thousand watts and some are up to 2000 watts. It is good for most of the parts to be metal and stainless steel if possible however certain things like the grinding plates are a little thick to be all stainless. Just make sure you clean them properly.
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International Meat Grinder and Sausage Stuffer
This is highly recommended with over a thousand great reviews.
3 Speed - Heavy Duty (1200 Watts) -
Size #12 -
4 Grinding Plates,
3 Stainless Blades,
3 Sausage Tubes
& Kubbe maker
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Sausage making Equipment
For a beginner
Your basic versatile 4.5 quart Kitchen Aid Mixer that takes the sausage making attachment.
Check it out here
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DeWied Natural Sheep Casing
These are preferred by many Bratwurst makers as they are more tender than the hog casing. You need to read up on how to work with them. If you read the negative reviews they seem like folks didn't know how to use them very well. |
 
Natural Hog Casings
by Overseas Casing
Very good I like to use these. |
 
3 in 1Grinder
by Kitchen Basics
Meat Grinder
Sausage Stuffer
Pasta Maker
Modern day version of the Crank Grinder |
 
Hakka Vertical Sausage Stuffer
This is the way to go to stuff a large amount of sausage. The vertical sausage stuffer is what the serious Bratwurst makers use.
This holds 3 liters and 4 different sizes of sausage nozzels |
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