Bratwurst Recipe
This homemade bratwurst recipe allows you to enjoy the full, rich flavor of authentic German sausages, packed with savory herbs and spices, all from the comfort of your kitchen. Plus, the satisfaction of making this classic dish from scratch is unmatched!
Equipment
- Sausage Stuffer
- Meat Grinder
- Sharp knife
- Mixing bowl
- Cooking thermometer
- Grill or pan for cooking
- Sausage casings
- Twine or string
Ingredients
- 1.5 llbs ground pork
- 1 lb ground beef
- 3 cloves garlic
- ¼ cup fresh parsley
- 1 tbsp fresh thyme
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ tsp nutmeg
- ½ cup beer
- 8 feet Sausage casings
Instructions
- Prepare the sausage casings: Soak the sausage casings in warm water for at least 30 minutes before use. Rinse them thoroughly to remove any salt and debris.
- Grind the meat: If you're grinding your own meat, use a meat grinder to grind the pork and beef together. Grind it twice for a finer texture, ensuring it’s evenly mixed.
- Mix the ingredients: In a large mixing bowl, combine the ground pork and beef with the minced garlic, parsley, thyme, salt, pepper, nutmeg, and marjoram. Pour in the beer and mix everything thoroughly until the mixture is sticky and well-combined.
- Stuff the sausages: Using a sausage stuffer or piping bag, stuff the sausage mixture into the casings, being careful not to overstuff them. Twist the sausages into 6-8 inch links, tying the ends with string or twine.
- Cook the bratwurst: Grill the sausages on medium heat for 15-20 minutes, turning occasionally to ensure even cooking. Alternatively, you can pan-fry them in a skillet with a little oil for about 10 minutes, ensuring they are fully cooked and browned on all sides.
- Serve: Once the bratwurst reaches an internal temperature of 160°F (71°C), remove from heat and allow them to rest for a few minutes before serving.
Related Video
Notes
- Use fresh meat: Always try to use fresh, high-quality pork and beef for the best flavor. Avoid pre-ground meat from the store if possible, as grinding your own gives better texture and flavor.
- Don’t skip the beer: Beer adds depth of flavor to bratwurst, so don't leave it out! A light lager or pilsner is ideal, but any beer you enjoy will work.
- Grind the meat twice: To ensure a smoother sausage texture, grind the meat twice. This helps emulsify the fat and meat, making for a juicy and tender bratwurst.
- Don’t overstuff the casings: Be gentle when stuffing the casings to avoid the sausages bursting during cooking. Leave a little room for expansion and twist the sausages tightly at the ends.
- Cook over medium heat: Whether grilling or pan-frying, cooking bratwurst over medium heat ensures they cook evenly without burning the outside. If grilling, turn them often to get that nice, even char without drying them out.
Nutrition
Nutrition Facts
Bratwurst Recipe
Serving Size
140 g
Amount per Serving
Calories
310
% Daily Value*
Fat
24
g
37
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
70
mg
23
%
Sodium
630
mg
27
%
Potassium
320
mg
9
%
Carbohydrates
3
g
1
%
Sugar
1
g
1
%
Protein
22
g
44
%
Vitamin A
45
IU
1
%
Vitamin C
2
mg
2
%
Calcium
20
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!