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Home » Charcuterie » Fresh Sausage » Homemade German Bratwurst

Homemade German Bratwurst

October 9, 2018 by Victor @ Taste of Artisan 8 Comments

Homemade German Bratwurst frying in a pan.

Bratwurst is a type of German sausage that everyone knows. Meat-loving Germans adore brats. I was fortunate enough to spend a year in Germany where I got a chance to try a variety of bratwurst sausages. There are so many of them that every region, every city, even every butcher has own bratwurst recipe. It’s a bratwurst lover’s paradise.

The taste of bratwurst is largely determined by the use of different spices and spice proportions. In Nuremberg, for example, marjoram dominates the flavor of the sausage. Similarly, other regions may favor garlic or caraway. In general, the following spices are typically used for making bratwurst: salt, pepper, nutmeg, cardamom, allspice, garlic, caraway, marjoram and sometimes lemon zest.

Unlike bockwurst, bratwurst favors more pork and less veal in its recipes, and the meat is not emulsified.

This particular bratwurst recipe comes from Stanley Marianski’s Home Production of Quality Meats and Sausages book. It’s customary for bratwurst recipes in Germany to take on the names of specific regions of where a recipe comes from.  For example, there is Thuringer Bratwurst, Nurnberger Bratwurst, Rheinishe Bratwurst, etc.  This recipe is fairly generic so it doesn’t have a specific region name attached to it. Nevertheless, I’ve made bratwurst using this recipe a number of times with great results.

Taste-wise, this is one of the best bratwurst recipes I’ve tried. It’s well rounded and should appeal to a wide range of tastes.

German bratwurst frying with onions in a cast-iron pan.

Homemade German Bratwurst Recipe

5 from 4 votes
Print Pin Rate
Course: dinner, lunch
Cuisine: German
Keyword: brats, bratwurst, bratwurst recipes, fresh sausage, how to make bratwurst, sausage
Prep Time: 1 hour
Calories:
Author: Victor

Ingredients

  • 700 g pork
  • 300 g veal
  • 13 g kosher salt
  • 3 g white pepper
  • 1 tsp marjoram
  • 1 g caraway
  • 0.5 g ginger (ground)
  • 1 g nutmeg
  • 2 egg whites
  • 100 g cold water

Instructions

  • Grind meat through 3/16” (3 mm) plate.
  • Whisk the egg whites.
  • Mix the ground meat and all ingredients together.
  • Stuff into 32-36 mm hog casings forming 4” (10 cm) links.
  • Keep in a refrigerator or freeze for later use.

Notes

Cook before serving. Adding white of an egg is optional. It is common in Germany to add eggs into fresh sausages to increase the binding of ingredients.
Marianski doesn't specify what pork cut should be used in this recipe. In general, pork butt is commonly used for making brats. It has just the right ratio of meat to fat.
I adjusted the salt content down from 18g per 1000g of meat. Marianski's recipes tend to be on the saltier side. If you like your sausage saltier you can always add more. I find that 13g per 1000g of meat is right where I like my salt content to be.
The recipe is for 1000g of meat. You can easily scale it up or down as needed.
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    Recipe Rating




     

  1. Shaun Gray

    November 24, 2020 at 8:01 pm

    Greetings from Michigan city, IN.
    Would you have a recipe for a “Polish Brat?”
    If so would you please it to me.
    Thank you
    I hope you and your family have a Blessed Thanksgiving.
    Stay Safe
    Shaun Gray

    Reply
    • Victor @ Taste of Artisan

      November 26, 2020 at 9:00 pm

      Hi Shaun, I’ve never made one and I don’t recall ever coming across a Polish brat but I will look through my books, perhaps I can find it… will let you know if I do.

      Reply
  2. Cindy Kocol

    November 10, 2020 at 5:36 pm

    I made these brats this morning. I used my stand mixer to grind the meat. Formed patties because I don’t have a machine for stuffing sausage. Cooked up two patties. Reheated Brötchen I baked two days ago. Added German mustard to the cooked patty on the bun. Delicious! I didn’t follow the recipe to a tee as I was leery about the amount of caraway seeds (only used 1 tbsp), etc. That was fine. I will make this again.

    Reply
    • Victor @ Taste of Artisan

      November 10, 2020 at 6:09 pm

      Thanks for the feedback, Cindy. You must try my other fresh sausage recipes, I have a feeling you will like them as well.

      Reply
  3. Cindy K.

    November 03, 2020 at 4:44 pm

    I want to make this but don’t have the ability to stuff the meat into casings. Could I just make a patty, fry it and put it into a bun?

    Reply
    • Victor @ Taste of Artisan

      November 03, 2020 at 5:01 pm

      Absolutely. I always fry any leftover meat that I scrape off the bottom of the stuffer and from inside the stuffing tube. Delicious.

      Reply
  4. Lisa

    October 13, 2020 at 9:39 pm

    Can’t wait to try this recipe thanks

    Reply
  5. Golden Goose

    October 29, 2019 at 2:58 pm

    Wonderful, great recipe, I’ve made it three times already.

    Reply

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