HOMEMADE BRATWURST
The following recipe will make about 5 pounds of great bratwurst at a fraction of the cost of buying it at the grocery store-give it a try! Try serving bratwurst burgers the next time you grill. Condiments range from the traditional-Kraut and a good German Mustard, to my favorite way which is mayo, German mustard, ketchup, thick slices of tomato and leaf lettuce on a crusty, grilled bun. Delish! Cooking time is the amount of time mixture sits in the fridge.
Provided by Diana Adcock
Categories Pork
Time P1DT30m
Yield 5 pounds
Number Of Ingredients 14
Steps:
- Cut the pork and beef into 2 inch cubes.
- Grind through a 1/4 inch grinding plate.
- If you do not have a meat grinder you can pulse it in your food processor in SMALL batches.
- In a small mixing bowl beat eggs and beer together until well blended.
- Add dry ingredients.
- In a large mixing bow combine the ground meat and wet mixture until well incorporated.
- Cover with plastic wrap and refrigerate 2 hours, up to 24.
- The longer the better.
- At this point you can either stuff into casings or wrap in 1 pound packages which is what I do, then freeze.
HOMEMADE GERMAN BRATWURST
Enjoy the authentic taste of Germany through these delicious Bratwursts! Make a double batch, freeze them, and you can conveniently grab and grill a bratwurst any time the craving hits you!
Provided by Kimberly Killebrew
Categories Main Course
Time 2h
Number Of Ingredients 16
Steps:
- Combine the pork, fat and crushed ice in a bowl and then, working quickly, use a meat grinder to grind the mixture through a 1/4 inch (6mm) die. Preferably grind the meat mixture into a bowl set atop an ice bath to keep the meat cold. Grind half of the ground mixture a second time. Note: It is imperative that the meat be at a constant cold temperature so that the fat doesn't get too soft. You should be able to see clear definition between the lean meat the specks of fat in the ground mixture.Chill the meat in the refrigerator while you assemble the spice mixture.
- In a small bowl combine all the spices.Remove the ground meat from the fridge and place it on the stand mixer fitted with a paddle attachment. Add the spice mix and dry milk powder.Mix the meat mixture with the paddle for 3-4 minutes until threads begin to appear in the meat: If you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart. When you see this your meat is ready. *If the meat mixture is too dry and stiff, add a little ice water. You want a soft/smooth mixture that will easily go into the casings.*This is also the time to taste your sausage mixture so you can adjust the seasonings if needed. To do this, take a bit of the meat mixture, fry it up in a pan, taste it and adjust the seasonings if needed.Place the meat mixture back in the refrigerator while you prepare the casings.
- Thread your sausage stuffer with the prepared hog casings, fill the sausage stuffer with the meat mixture, and stuff the casings being careful to avoid air gaps while also being careful to not over-stuff the casings.Twist the sausages into links. Use a sausage pricker to prick any air bubbles out of the links.For best results chill the sausages overnight.
- To prepare the bratwursts, gently poach them in lightly salted water (place sausages in pot of water, gradually bring liquid to a light simmer/do NOT boil, and poach sausages until partially cooked, 3-4 minutes) and then fry or grill them. Once poached they will keep in the fridge, tightly wrapped, for up to a week.You can either freeze the Bratwursts raw prior to poaching (then thaw, poach, fry/grill) or freeze them once they're poached.
- This yields roughly 10 bratwursts depending on the size and diameter.
Nutrition Facts : ServingSize 1 bratwurst, Calories 421 kcal, Carbohydrate 2 g, Protein 28 g, Fat 34 g, SaturatedFat 12 g, Cholesterol 88 mg, Sodium 993 mg, Fiber 1 g, Sugar 2 g
WISCONSIN BRATWURST
This is the only way to cook bratwurst in Wisconsin. The brats are incredibly tasty! If you can get fresh bratwurst from a sausage shop, do it... it is worth the extra cost. Serve with brown mustard on substantial hoagie rolls, never on hot dog buns. Mustard is important and must always be stone ground. Add warm sauerkraut and ketchup, if you like. Chow down! Think about those Wisconsin summers! Listen to some polka!
Provided by Bob Cody
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
- Preheat grill for medium-high heat.
- Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.
Nutrition Facts : Calories 557.8 calories, Carbohydrate 10.4 g, Cholesterol 116 mg, Fat 44.9 g, Fiber 0.1 g, Protein 13.7 g, SaturatedFat 20.7 g, Sodium 907.6 mg, Sugar 0 g
GERMAN BRATWURST
The bacon for this recipe can be used in the Sauerkraut Mashed Potatoes recipe included in this German meal. And what a tasty use for bacon drippings! The tangy mustard and brown sugar make this quick-and-easy German Bratwurst recipe from the Test Kitchen something special.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels (save for another use). Drain, reserving 4 tablespoons drippings. In the drippings, cook bratwurst for 10-15 minutes or until no longer pink. Remove and keep warm. Drain skillet. , In a small bowl, combine cornstarch and broth until smooth; set aside. Add the mustard, brown sugar, wine, vinegar and celery seed to skillet; cook and stir over medium heat until mixture is hot and bubbly., Gradually add cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return bratwurst to the pan; cook and stir for 1-2 minutes longer or until glazed.
Nutrition Facts : Calories 425 calories, Fat 37g fat (13g saturated fat), Cholesterol 79mg cholesterol, Sodium 1046mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 14g protein.
BRATWURST - HOMEMADE
This is a recipe for homemade brats, it is very good and you can add your own touch, such as a teaspoon of red pepper flakes, finely diced jalapeno, a teaspoon of sage, etc. If you don't have a sausage stuffer you can form them into patties and fry or grill, they are still good. This does have a little beer in it but so far nobody can taste the beer. Red wine can be substituted for the beer and water. I use a Boston cut pork roast because of the fat content, if you use leaner pork you will want to add pork fat. Also, Veal is used traditionally in brats, but I sometimes sub a lean cut of beef, veal is better though.
Provided by Chipfo
Categories Lunch/Snacks
Time 4h
Yield 4 1/2 lbs
Number Of Ingredients 15
Steps:
- First cube all the meat, toss tegether and grind meat through 3/16 inch plate.
- Mix all the seasoning together, sifting the powders to make sure there are no clumps. Mix well.
- Add the liquid to the dry season mix and use a wisk to mix well.
- Add the liquid mixture to the ground meat and using your hands mix very thoroughly (you may want to use latex gloves, although I don't).
- Chill in the freezer for about an hour, stirring loosely about every 20 minutes.
- Mix again with hands and grind through a 1/4 inch plate.
- At this point I like to make a small patty and pan fry it to taste for changes.
- Stuff into casings.
Nutrition Facts : Calories 804.6, Fat 41, SaturatedFat 15.6, Cholesterol 317.4, Sodium 2332.3, Carbohydrate 3.6, Fiber 0.8, Sugar 0.2, Protein 98.9
More about "bratwurst homemade recipes"
HOW TO MAKE BRATWURST SAUSAGES – A STEP-BY-STEP GUIDE
From wurstcircle.com
5/5 Category SausageCuisine German
- 1. Cut the meat into strips or cubes. You can vary the size depending on how big your meat grinder is.
- This will help your grinding process later and make sure that the mixture does not get too warm.
- 2. Now you can grind the meat. Depending on how coarse or fine you want your sausage to be, you can use different perforated discs.
10 BEST BRATWURST DINNER RECIPES | YUMMLY
From yummly.com
HOMEMADE GERMAN BRATWURST RECIPE :: THE MEATWAVE
From meatwave.com
BRATWURST RECIPES | ALLRECIPES
From allrecipes.com
HOMEMADE BRATWURST SAUSAGE RECIPE AKA WISCONSIN …
From barbecue-smoker-recipes.com
HOMEMADE SKINLESS BRATWURST, OLDFATGUY.CA - HAPPY …
From happybellyfoodie.com
HOW TO MAKE BRATWURST FROM SCRATCH | EPICURIOUS
From epicurious.com
SHEBOYGAN BRATS RECIPE - HOW TO MAKE SHEBOYGAN …
From honest-food.net
HOMEMADE GERMAN BRATWURST - TASTE OF ARTISAN
From tasteofartisan.com
ONE-SKILLET BRATWURST + CARAMELIZED ONIONS RECIPE
From saltpepperskillet.com
HOMEMADE BRATWURST RECIPE AND HOW-TO VIDEO - GIRLS …
From girlscangrill.com
10 DELISH BRATWURST SAUSAGE RECIPES - FORKLY
From forkly.com
SMOKED BRATWURST | OKLAHOMA JOE'S®
From oklahomajoes.com
HOMEMADE WISCONSIN-STYLE BRATWURST - WIDE OPEN EATS
From wideopeneats.com
HOMEMADE BRATWURST RECIPE – WISCONSIN BEER BRAT STYLE
From savoryandsour.com
BRATWURST RECIPE - GERMAN CULTURE
From germanculture.com.ua
GRILLED BRATWURST [EASY BRATS RECIPE] - THEONLINEGRILL.COM
From theonlinegrill.com
BRATWURST RECIPE - PETITE GOURMETS
From petitegourmets.com
HOMEMADE BRAT BURGERS - IOWA GIRL EATS
From iowagirleats.com
HOW TO COOK BRATWURST (+6 BRATWURST RECIPES) - WHOLE LOTTA YUM
From wholelottayum.com
HOMEMADE BRATWURST, THE BEST OF THE WURST
From amazingribs.com
BRATWURST: HOW TO COOK BRATWURST (BRATS) THE RIGHT WAY - LGCM
From lakegenevacountrymeats.com
25 BEST BRATWURST RECIPES - WHOLE LOTTA YUM
From wholelottayum.com
SMOKED BRATWURST RECIPE WITH HOMEMADE MUSTARD | TRAEGER GRILLS
From traeger.com
HOW TO COOK BRATWURST – ALL THE BEST WAYS TO COOK BRATS
From cookyaunty.com
HOW TO COOK BRATWURST IN THE OVEN - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
HOMEMADE BRATWURST RECIPE – BRATS AND BEER
From bratsandbeer.com
BEST BRATWURST RECIPE - HOW TO MAKE EASY GERMAN SAUSAGE AT HOME
From food52.com
NüRNBERGER BRATWURST / NUREMBERGER SAUSAGE ⋆ MY GERMAN RECIPES
From mygerman.recipes
BEER BRATS | MANTITLEMENT
From mantitlement.com
25 BEST BRATWURST RECIPES FOR GRILLING SEASON - INSANELY GOOD
From insanelygoodrecipes.com
BEER-BRAISED BRATWURST & ONIONS ("BEER BRATS") - ONCE UPON A CHEF
From onceuponachef.com
HOW TO COOK BRATWURST IN THE OVEN EASILY
From thekitchencommunity.org
HOW TO MAKE HOMEMADE BRATWURST | GREAT FOR TAILGATES
From nerdchefs.com
HOMEMADE BRATWURST - COPYKAT RECIPES
From copykat.com
HOMEMADE JALAPENO CHEDDAR BRATWURST - GREAT AMERICAN SPICE …
From americanspice.com
BAKED BRATWURST RECIPE - THE BEST - CLOVE AND CUMIN
From cloveandcumin.com
BRATWURST MAKING 101 | HOMEMADE BRATWURST RECIPE | PS SEASONING
From psseasoning.com
HOMEMADE BRATWURST • CURIOUS CUISINIERE
From curiouscuisiniere.com
RECIPE FOR HOMEMADE BRATWURST - CHICKEN FRIED KITCHEN
From chickenfriedkitchen.com
HOW TO MAKE BRATWURST - THE HUNGRY DOG BLOG
From thehungrydogblog.com
BRATS IN OVEN RECIPE - KEY TO MY LIME
From keytomylime.com
19 HEARTY BRATWURST RECIPES | TASTE OF HOME
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love