Bratwurst
- 1h 0mPrep Time
- 0sCook Time
- 1h 0mReady In
Homemade bratwurst links made from pork shoulder, belly, and fat, seasoned with nutmeg, mace, and ginger. Perfect for grilling or pan-frying.
Ingredients
- 6 hog casing soaked in warm water for 1 hour
- 1/2 lbs pork shoulder
- 1/4 lbs pork belly
- 1/4 lbs pork fat
- 2 tbsp whole milk
- 1 1/2 tsp salt
- 3/4 tsp freshly ground black pepper
- 1/2 tsp ground nutmeg
- 1/4 tsp ground mace
- 1/4 tsp freshly grated ginger
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 25.7 mg
- Iron: 0.96 mg
- Magnesium: 16 mg
- Phosphorus: 154 mg
- Potassium: 269 mg
- Zinc: 1.99 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 lbs pork shoulder
- 1/4 lbs pork belly
- 1/4 lbs pork fat
- 2 tbsp whole milk
- 1 1/2 tsp salt
- 3/4 tsp freshly ground black pepper
- 1/2 tsp ground nutmeg
- 1/4 tsp ground mace
- 1/4 tsp freshly grated ginger
Prepare
- 6 hog casing, soaked in warm water for 1 hour
Let's Cook
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Step 1.
Soak 6 feet of hog casing in warm water for 1 hour. Meanwhile, cut 8 ounces pork shoulder, 4 ounces pork belly, and 4 ounces pork fat into 1-inch chunks.
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Step 2.
Process the meat and fat chunks through a sausage maker fitted with the large grinder attachment, following the manufacturer's instructions.
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Step 3.
In a large bowl, gently mix the ground meat with 2 tablespoons whole milk, 1½ teaspoons salt, ¾ teaspoon black pepper, ½ teaspoon nutmeg, ¼ teaspoon mace, and ¼ teaspoon grated ginger until evenly distributed. Be careful not to mash or tear the meat and fat chunks.
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Step 4.
Attach the wet casing to the tubing attachment of the sausage maker. Tie a knot in the end of the casing and poke a small hole at the end to release air.
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Step 5.
Feed the meat mixture through the sausage maker into the casing, letting it form a coil. Leave about 1 foot of unfilled casing before cutting it from the machine.
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Step 6.
Smooth and shape the filled casing so the diameter is even throughout the coil. Every 6 inches, twist the coil several times to create links. When the entire coil is shaped and linked, knot the end and cut off the excess unfilled casing. Cut between each link in the middle of the twisted casing.
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Step 7.
Wrap the bratwurst links together in parchment paper and store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Before consuming, cook to an internal temperature of 160°F using your preferred method.