Best Homemade Bratwurst Recipes

HOMEMADE BRATWURST

Steps:

• Cut the pork and beef into 2 inch cubes.
• Grind through a 1/4 inch grinding plate.
• If you do not have a meat grinder you can pulse it in your food processor in SMALL batches.
• In a small mixing bowl beat eggs and beer together until well blended.
• Add dry ingredients.
• In a large mixing bow combine the ground meat and wet mixture until well incorporated.
• Cover with plastic wrap and refrigerate 2 hours, up to 24.
• The longer the better.
• At this point you can either stuff into casings or wrap in 1 pound packages which is what I do, then freeze.

HOMEMADE BRATWURST BITES WITH BEER AND HORSERADISH MUSTARD

Steps:

• Place pork sparerib cubes and pork fat in freezer until partially frozen, about 30 minutes. Place half of pork and half of pork fat in processor. Using on/off turns, blend mixture until finely ground. Transfer mixture to bowl. Repeat with remaining pork and pork fat. Gently mix sage and next 5 ingredients into ground pork mixture. Stir in 1/4 cup beer. Cover and chill overnight.
• Form pork mixture by tablespoonfuls into 1 1/4-to 1 1/2-inch-diameter patties; place on baking sheet. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
• Heat large nonstick skillet over medium heat. Working in batches if necessary, add sausage patties to skillet and cook until browned on bottom, about 5 minutes. Add remaining 1/2 cup beer to skillet; cover with lid slightly ajar and cook until beer evaporates, 6 to 7 minutes. Turn patties over and cook until brown on bottom and cooked through, about 5 minutes longer.
• Transfer sausage patties to platter. Serve with Beer and Horseradish Mustard and soft pretzels.

HOMEMADE BRATWURST (GERMAN PORK & VEAL SAUSAGES)

Steps:

• You will need to have a meat grinder and butcher's twine to prepare this recipe.
• Make sure all visible fat and gristle has been trimmed from the meats.
• Cut meat into very small pieces, then place in a bowl with salt, nutmeg, and mace and mix to combine.
• Put the meat mixture through a very clean meat grinder three times.
• Mix the ground meat mixture with 1/2 cup water.
• Stuff casings, being careful not to tear, tying ends with butcher twine.
• The number and size of sausages you can make will depend on how small or large the casings you purchased are.
• To cook the bratwurst, set sausages into a pot and fill with enough cold water to cover.
• Bring to a boil, then immediately remove from the heat.
• Let stand 3-5 minutes, or until firm.
• Drain water.
• Pour some milk into a bowl and dip each bratwurst into the milk.
• Set dipped bratwurst onto a greased broiler pan and broil or grill until golden brown under low-medium (300-350°F if broiling) heat for about 15-20 minutes or until cooked through.
• Makes enough filling for 4-6 servings.
• They should be stuffed and cooked the same day.

HOMEMADE BRATWURST {AIP} RECIPE - (4.3/5)

Steps:

• Grind the meats and suet all together using the coarse plate {the largest diameter for Kitchen Aid machines}. In a small bowl, mix together the salt, marjoram, ginger, and mace. Sprinkle seasoning mixture over the ground meat and suet and mix thoroughly. Cover and pop in the fridge for 30 minutes. Meanwhile, switch to the sausage maker attachment and load the soaked and well-rinsed casing onto the tube. I have found it's best to run some of the meat through before it comes out before tying off the casing to prevent air bubbles. Continue loading ground meat as the machine pumps out the spiced meat mixture. Work slowly to get a plump sausage, but careful so the casing does not burst. Continue until the casing is filled, tie off the end. If you have any leftover mixture you can assemble sausage patties. Twist the sausage in four-inch lengths. Refrigerate and use within two days or freeze. To cook: In a large cast iron skillet, place 4 bratwurst sausages with 1 TB rendered bacon fat, tallow or lard, and ¾ cup filtered water. The combination of water and fat allows you to slowly heat the bratwurst and cook evenly while crisping the edges. On my stove top I use the notch below medium heat. Once the water is evaporated and one side begins to get color, flip the brats and finish cooking. Remove from heat and serve with sauerkraut or horseradish {check the ingredients if using store-bought}... or both!

HOMEMADE BRATWURST PATTIES RECIPE

Steps:

• Place the pork, BRATWURST SAUSAGE SEASONING, and onion in a bowl. Add ¾ cup water. Mash with a hand potato masher or stir vigorously with a large fork for at least a minute. This will help hold the patties together during cooking. To make a consistent 4-5 oz. patty, place about 18" of plastic wrap on the counter and use a 1/2-cup ice cream scoop or measuring cup to scoop up some sausage. Pat gently into shape. To help prevent sticking on the grill, place the patties in a single layer on a cookie sheet and put them in the freezer for 20 or 30 minutes. You can also store them in the freezer individually wrapped. Pan-fry or grill the patties over medium heat until browned and cooked through, about ten minutes, 15 if they are more than a little frozen. Prep. time: 10 minutes Cooking time: 10 minutes Yield: 9 brat patties Nutritional Information: Servings 9; Serving Size 1 patty (176g); Calories 400; Calories from fat 290; Total fat 32g; Cholesterol 110mg; Sodium 1040mg; Carbohydrate 1g; Dietary Fiber 0g; Sugars 1g; Protein 26g.

BRATWURST - HOMEMADE

Steps:

• First cube all the meat, toss tegether and grind meat through 3/16 inch plate.
• Mix all the seasoning together, sifting the powders to make sure there are no clumps. Mix well.
• Add the liquid to the dry season mix and use a wisk to mix well.
• Add the liquid mixture to the ground meat and using your hands mix very thoroughly (you may want to use latex gloves, although I don't).
• Chill in the freezer for about an hour, stirring loosely about every 20 minutes.
• Mix again with hands and grind through a 1/4 inch plate.
• At this point I like to make a small patty and pan fry it to taste for changes.
• Stuff into casings.