The Bratwurst is a very popular German sausage that dates back to the early 1300’s. This type of sausage is heavily seasoned so it packs a flavour punch.
The loose translation of this sausage is: a fresh, fine chopped sausage that is made to be fried. As you can imagine, there are loads of ingredients that could be used to meet this definition so a Bratwurst can come in many forms. Pork is the most commonly used meat, along with veal and beef.
This recipe uses a sausage stuffer to make each link. If you don’t have one I recommend you check out my research on sausage stuffers to help you choose the right tool for the job.
- 1 3/4 lbs boneless pork butt (pork shoulder)
- 4 oz boneless veal
- 1 1/2 tsp salt
- 2 tsp white pepper
- 1 tsp nutmeg
- 1/4 tsp ginger
- 1 tsp marjoram
- 2 tsp red pepper flakes
- 1 egg
- 1/3 cup cold milk
- 5 feet of sausage casing
- Chop the meat into small pieces that fit into your grinder. Coarsely grind meat into a large bowl.
- Add spices and mix with hands until well combined.
- Add egg and milk and mix until the meat holds together.
- Using a small frying pan, cook a small amount of the meat to test the seasoning. Add more spices to your mixture if necessary.
- Make 6″ links of sausage using a sausage stuffer.