How to Make Bratwurst at Home – Step-by-Step Guide

 🇩🇪 How to Make Bratwurst at Home – Step-by-Step Guide

🧂 Ingredients:

• Pork shoulder or butt – 1 kg (boneless)

• Fatback (pork fat) – 200 g (optional but recommended)

• Ice water – 100 ml

• Salt – 2 tsp

• White pepper – 1 tsp

• Nutmeg (ground) – ½ tsp

• Marjoram – 1 tsp (dried)

• Garlic – 3 cloves (minced)

• Natural sausage casing (pork intestines, cleaned and soaked)

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🔪 Step-by-Step Instructions:

1. Chill the Meat

Cut pork and fat into small cubes. Place them in the freezer for 20–30 minutes until firm but not frozen — this helps with easier grinding.

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2. Grind the Meat

Using a meat grinder, grind the chilled pork and fat on a medium-coarse setting. You can pass it through once or twice for desired texture.

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3. Season the Mixture

Add salt, white pepper, nutmeg, marjoram, and minced garlic to the ground meat. Pour in the cold water. Mix by hand or with a stand mixer until the mixture becomes sticky and binds well.

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4. Prepare the Casings

Soak the sausage casings in warm water for 30 minutes. Rinse thoroughly under running water and flush the inside to remove salt and preserve flexibility.

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5. Stuff the Sausages

Attach a sausage stuffer or stuffing tube to your grinder. Carefully slide the casing over the tube. Slowly fill the meat mixture into the casing. Twist the filled sausage into 5-inch (12 cm) links.

6. Poach the Sausages (Optional)

Place the raw sausages in hot water (not boiling — about 75–80°C / 170–175°F) for 10–15 minutes. This precooks them and improves texture.

7. Grill or Fry

Grill or pan-fry the sausages over medium heat until golden brown and fully cooked inside (internal temperature: 70°C / 160°F).

🍽️ Serving Suggestions

Serve with mustard, sauerkraut, potato salad, or fresh pretzels.

Best enjoyed with a cold Germ

an beer!