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 flavor 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


  1. Chop the meat into small pieces that fit into your grinder. Coarsely grind meat into a large bowl.
  2. Add spices and mix with hands until well combined.
  3. Add egg and milk and mix until the meat holds together.
  4. Using a small frying pan, cook a small amount of the meat to test the seasoning. Add more spices to your mixture if necessary.
  5. Make 6″ links of sausage using a sausage stuffer.