Homemade German Bratwurst
This is a classic German Bratwurst sausage. I compared recipes from numerous websites and developed this version. I sampled some by frying what was left in the grinder auger. I made a sausage sandwich with yellow mustard. The taste was superb!
Homemade German Bratwurst
This is a classic German Bratwurst sausage. I compared recipes from numerous websites and developed this version. I sampled some by frying what was left in the grinder auger. I made a sausage sandwich with yellow mustard. The taste was superb!
Cooking Instructions
- 1
Butcher the pork butt by removing the bone and cutting in to 2” pieces. Place pork butt and the ground beef in the freezer for one hour.
- 2
Grind the pork using a 10mm grinding plate. Take approximately one third of the pork and grind it a second time using a fine grinding plate. Place back in the freezer along with the coarsely ground pork and the lean ground beef.
- 3
While the meat is chillin in the freezer, use a mortar and pestle to smash the caraway. In a small bowl, mix all of the powdered spices and set aside.
- 4
Remove the meat from the freezer and thoroughly mix in the spice mixture. This may take a good ten minutes. Place the meat mixture in the refrigerator overnight.
- 5
Clean and sanitize the meat grinder, grinder auger, plunger, feed tray, and large tray. Place in the freezer while you prepare the hog casings.
- 6
Thoroughly rinse the hog casings inside and out by placing the end of the casing over the faucet and running cold water through them. Repeat step 6.
- 7
Now it’s time to stuff the sausage. Assemble your grinder with the chilled parts. Place a hog casing over the sausage tube by slightly wetting the tube and slipping the casing completely on the tube. Tie a knot in the casing. Slowly fill the sausage casing. This takes some time to get used to. Do not over-stuff the casing. Tie the remaining end and twist into links.
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