German Bratwurst Recipe

German Bratwurst Recipe

Give your breakfast some oomph!! After all Breakfast is the most important meal of the day.....or so they say. You can expect lots of different pork in these German delights - Pork back fat, pork leg and bacon to name a few. Can be great for a quick lunch with a healthy salad.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(2 votes) 4/5

Les ingrédients

Pour people
  • Pork shoulder : 1000 g
  • Minced beef : 700 g
  • Pork fat : 400 g
  • Dried oregano : 30 g
  • Caraway seed(s) : 20 g
  • Nutmeg : 15 g
  • Allspice : 10 g
  • Ground ginger : 20 g
  • Garlic clove(s) : 4 g
  • Dried red chilli(s) : 10 g
  • Pancetta : 200 g
  • Sausage casing : 2 g


  • ETAPE 1

    Get the right casing for your Bratwurst. 3m long/35mm hog casing.

  • ETAPE 2

    Cut your Pork leg into cubes and pork back fat. Mince it all and add to minced beef.
    Toast off your your spices and ground it all together. Mix all spices with your minced meat & mix well.

  • ETAPE 3

    Cut the pancetta into 2mm cubes, but don't mince it. Add it to the minced mix as is and mix well.

  • ETAPE 4

    Add the nozzle to machine and feed casing on nozzle. Make a knot on the casing at the end. Feed the mix through making sure it's stuffed properly. Tie a knot at the end of your casing line and twist the sausage in 6cm sizes and roll it in a tray.

  • ETAPE 5

    Let it rest in the fridge for an hour.

Chef's tip

«These sausage are very juicy, where it would be advisable to blanch it before cooking it in frying pan or on the grill.»

Your comments