Germany Bratwurst
A staple German food, bratwurst is sausage made with beef, veal or most commonly, pork. The name derives from brat—finely chopped meat—and wurst—sausage. The first documented record of bratwurst is from 1313 in Nuremberg, though sausage recipes date as far back as 228 AD. Recipes vary by region and some sources list more than 40 types of German bratwurst. Considered a snack or fast food in German-speaking countries, it is most commonly served in a bun with mustard, or in pubs with sauerkraut or potato salad.
Recipe Servings: 10
Prep Time
5 minutes
+ 24 hours resting
+ 24 hours resting
Cook Time
55 minutes
Total Time
25 hours
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 lbs (1360 g) pork (butt or shoulder)
- 2 lbs (907 g) lean beef
- 2 eggs
- 1 cup (236 ml) beer
- 1½ tsp (6 g) ground black pepper
- 1 tsp (4 g) cayenne pepper
- 1 tsp (4 g) paprika
- ½ tsp (2 g) nutmeg
- 1 Tbsp (14 g) dry mustard
- 1 Tbsp (14 g) coriander
- 1 tsp (4 g) sage
- 5 tsp (20 g) salt
- 2 tsp (8 g) sugar
- 2 tsp (8 g) onion powder
Directions
- Cut meat into 2-inch (5-centimeter) cubes and grind them through a ¼-in (½-cm) grinding plate or food processor in small batches.
- Beat eggs and beer until blended.
- Add dry ingredients to beer mixture.
- In large bowl, combine meat mixture and liquid mixture.
- Cover with plastic wrap and refrigerate for at least 2 hours and up to 24 hours.
- Stuff casings or shape meat mixture into patties and cook immediately or freeze.
- Roast bratwursts for 15–20 minutes at 450°F (230°C), pan fry on medium heat 20–25 minutes, or poach in a shallow pan with simmering water 20–25 minutes or until internal temperature reads 165°F (74°C).
Notes
- Poke bratwurst with a fork before cooking to prevent bursting.
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