Homemade Bratwurst Recipe

RatingDifficultyBeginner

There is no one definitive answer to this question as there are many different ways to make bratwurst at home. Some people may prefer to use a store-bought mix or kit, while others may prefer to make their own spice blend or use a traditional recipe. Ultimately, it is up to the individual cook to decide how they want to prepare their bratwurst.

Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins
TweetSave
 3 x FT. 1 1/2 HOG CASINGS
 ½ ts CRUSHED CARAWAY SEED
 1 1/2 lb LEAN PORK BUTT, CUBED
 ½ ts DRIED MARJORAM
 1 lb VEAL, CUBED
 1 ts WHITE PEPPER
 ½ lb PORK FAT, CUBED
 1 ts SALT
 ¼ ts ALLSPICE


1

SOAK AND PREPARE THE HOG CASINGS.

2

GRIND THE PORK, VEAL, AND FAT SEPARATELYTHROUGH THE FINE BLADE OF THE MEAT GRINDER.

3

MIX TOGETHER THE MEATS ANDGRIND AGAIN.

4

ADD REMAINING INGREEDIENTS AND MIX THOROUGHLY.

5

STUFF THEMIXTURE INTO THE CASINGS AND TWIST OFF INTO 4 TO 5 INCH LENGTHS.

6

NOTE:THESE ARE FRESH AND SHOULD BE KEPT IN THE REFRIGERATOR NO LONGER THAN TWODAYS.

7

THE SAUSAGES CAN BE GRILLED OR PAN FRIED.

CategoryCuisineTags

Ingredients

 3 x FT. 1 1/2 HOG CASINGS
 ½ ts CRUSHED CARAWAY SEED
 1 1/2 lb LEAN PORK BUTT, CUBED
 ½ ts DRIED MARJORAM
 1 lb VEAL, CUBED
 1 ts WHITE PEPPER
 ½ lb PORK FAT, CUBED
 1 ts SALT
 ¼ ts ALLSPICE

Directions

1

SOAK AND PREPARE THE HOG CASINGS.

2

GRIND THE PORK, VEAL, AND FAT SEPARATELYTHROUGH THE FINE BLADE OF THE MEAT GRINDER.

3

MIX TOGETHER THE MEATS ANDGRIND AGAIN.

4

ADD REMAINING INGREEDIENTS AND MIX THOROUGHLY.

5

STUFF THEMIXTURE INTO THE CASINGS AND TWIST OFF INTO 4 TO 5 INCH LENGTHS.

6

NOTE:THESE ARE FRESH AND SHOULD BE KEPT IN THE REFRIGERATOR NO LONGER THAN TWODAYS.

7

THE SAUSAGES CAN BE GRILLED OR PAN FRIED.

Homemade Bratwurst Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *