Homemade German Bratwurst Recipes

HOMEMADE BRATWURST

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.

GERMAN BRATWURST

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.

GERMAN BRATWURST

Steps:

• Place pork, veal, and fatback in a large bowl. Chill in refrigerator for at least 1 hour. Set parts of meat grinder, including large cutting die, in freezer. Set bowl and paddle of stand mixer in freezer.
• Grind meat and fat mixture through chilled meat grinder fitted with a small cutting die, into a large bowl set in another bowl filled with ice. Add salt, white pepper, ginger, mustard, and nutmeg in with the meat. Using chilled paddle attachment and chilled bowl of a standing mixer, mix at low speed for 1 minute. Add eggs and heavy cream and mix at medium speed until liquid is incorporated and sausage is uniform and sticky, about 1 minute longer.
• Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary.
• Stuff sausage into hog casings and twist into 6-inch links.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place onion slices in foil tray and pour in beer. Place tray on hot side of grill. Nestle sausage in tray and cook until beer begins to simmer, about 4 minutes. Slide tray over to cool side of grill, cover grill, and continue to cook until sausages register 140 to 145°F on an instant-read thermometer, 10-15 minutes, flipping occasionally during cooking.
• Uncover grill and remove sausages from liquid and place on hot side of grill. Cook, turning occasionally, until sausages are browned and crisp all over, about 3 minutes total. Place each sausage in a roll and top with onions and desired condiments; serve immediately.

GERMAN CURRYWURST

Steps:

• Preheat oven to Broil/Grill.
• Pour tomato sauce into a large saucepan, then stir in the chili sauce, onion salt, sugar and pepper. Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. Simmer another 5 minutes.
• Meanwhile, broil/grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick.
• Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve.

HOMEMADE BRATWURST (GERMAN PORK & VEAL SAUSAGES)

Steps:

• You will need to have a meat grinder and butcher's twine to prepare this recipe.
• Make sure all visible fat and gristle has been trimmed from the meats.
• Cut meat into very small pieces, then place in a bowl with salt, nutmeg, and mace and mix to combine.
• Put the meat mixture through a very clean meat grinder three times.
• Mix the ground meat mixture with 1/2 cup water.
• Stuff casings, being careful not to tear, tying ends with butcher twine.
• The number and size of sausages you can make will depend on how small or large the casings you purchased are.
• To cook the bratwurst, set sausages into a pot and fill with enough cold water to cover.
• Bring to a boil, then immediately remove from the heat.
• Let stand 3-5 minutes, or until firm.
• Drain water.
• Pour some milk into a bowl and dip each bratwurst into the milk.
• Set dipped bratwurst onto a greased broiler pan and broil or grill until golden brown under low-medium (300-350°F if broiling) heat for about 15-20 minutes or until cooked through.
• Makes enough filling for 4-6 servings.
• They should be stuffed and cooked the same day.