Try this Homemade Bratwurst recipe, or contribute your own.
- Carbohydrate 16.9608852483842 g
- Cholesterol 1896.3103632 mg
- Fat 1013.09209162962 g
- Fiber 2.61250831611402 g
- Protein 261.173716072734 g
- Saturated Fat 376.079962056964 g
- Serving Size 1 1 Recipe (2609g)
- Sodium 7527.18387398341 mg
- Sugar 14.3483769322702 g
- Trans Fat 62.2122436141613 g
- Calories 10377 calories
Step-by-step
- 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.
Salt acts as the primary functional agent in this formulation, dissolving muscle proteins to create a sticky matrix that holds moisture during cooking. Without this specific protein extraction, the links turn crumbly and dry. Keep the cubed meat below 40 degrees Fahrenheit throughout the preparation. Warm fat coats the blades and smears rather than cuts, destroying the desired texture.
Grind the pork and beef through a quarter-inch plate for an authentic bite. Food processors remain a viable alternative if operated in small pulses, though this method yields a denser final product than a dedicated rotary grinder. Chilling the ground mixture for at least two hours allows the spices to penetrate the proteins fully. Leaving the seasoned meat covered in the refrigerator for up to 24 hours maximizes flavor distribution before stuffing or packaging.
German sausage traditions date back centuries, with regional variations shifting between veal, pork, and beef combinations. This specific blend relies on beer and spices common to Franconian styles. Emulsifying the eggs and beer before adding them to the meat prevents uneven pockets of liquid from forming in the finished links.
Portioning the raw mixture into one-pound packages offers a flexible alternative to natural casings. Wrap these portions tightly in plastic and store them in the freezer for up to three months. Thaw frozen meat completely in the refrigerator before shaping or cooking.
