This homemade pork Bratwurst is a sausage that can be grilled or fried. The name is derived from the Old High German words “brät,” which means finely chopped meat, and “wurst,” meaning sausage. Though it is commonly associated with the cuisine of Germany, variations of bratwurst are enjoyed around the world. Though the recipe for bratwurst varies by region, common seasonings include salt, pepper, nutmeg, and caraway. It is often served with sauerkraut and mustard. Bratwurst are very delicious with roesti and onion sauce or mashed potatoes.
Editorial note: Sausage making is fun, but the microbial nature of ground meats is a challenge regarding safety. Everything must be very cold: meat, grinder attachments, bowls, etc., throughout the process. Place a large bowl of ice beneath the grinder to catch the meat and keep it well chilled.
Ingredients
- •700 grams (25 ounces) pork shoulder*
- •250 grams (9 ounces) pork belly
- •5 ml (1 teaspoon) marjoram
- •1.3 ml (1/4 teaspoon) rosemary
- •2.5 ml (1/2 teaspoon) chili powder
- •5 ml (1 teaspoon) salt
- •5 ml (1 teaspoon) black pepper
- •1 clove garlic, finely chopped
- •1 onion, finely chopped
- •50 ml (1/4 cup) milk
- •1 egg
- •About 1.5 meters (5 feet) pork intestines
*The meat should be fatty. The sausages will get a lot of flavor from the fat. The fat will be removed. by grilling or frying them, You don’t want a dry sausage!
The meat has to be really cold!
Preparation
- Cut the pork shoulder and pork belly into pieces and push it through a meat grinder. Do this several times. You do not want a smooth puree but there should not be big chunks in the sausages.
Season the meat with the marjarom, rosemary, chili, salt, and pepper. Add the garlic, onion, milk, and egg. Mix it well and knead it (it’s helpful to use disposable gloves). Transfer the meat to a piping bag.
Rinse the insides of the intestines by attaching on end to the faucet and allow cold water to run through until it is clear. Then put the intestines in a bowl of cold water to wash the exterior. Cut a little piece off the tip of the piping bag and roll the intestines onto it. Tie the other end of the intestines with kitchen string. Very carefully pipe the meat into the intestines. From time to time you have to push the meat inside to remove air pockets, as it is very loose. Of course, a filling machine makes the job a lot easier.
Make approximately 12 sausages of 15 cm (6 inches) length from the one big sausage by twisting the sausage skin. Tie them with string on both sides , leaving a small gap between sausages. Poke with a trussing needle or other slim skewer to remove any detectable air pockets.
Hang the sausages up in a refrigerator, with a bowl underneath, for at least three hours to drain liquid from them. Once they are ready they may be vacuum-sealed and frozen, or cooked by grilling or frying.