Homemade German Bratwurst Recipe
- 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
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.
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.