Homemade German Style Bratwurst
This award-winning bratwurst is an excellent example of traditional German sausage-making, known for its perfect balance of spices, herbs, and juicy pork. Twice crowned “Best of Philly,” this bratwurst became a staple at Brauhaus Schmitz in Philadelphia, celebrated for its authentic flavors and expert craftsmanship. Whether grilled or pan-fried, this savory sausage is ideal for any occasion and pairs beautifully with mustard, sauerkraut, or a freshly baked pretzel.
Equipment
- 1 Sausage Stuffer
- 1 Meat Grinder If you don't want to grind your own meat, ask your local butcher or buy already ground pork.
Ingredients
- 5 lb/2.3 kg boneless pork shoulder cut into 1-in/2.5-cm cubes or ground pork
- 40 g kosher salt
- 7 g ground white pepper
- 3 g caraway seeds
- 3 g ground mace
- 3 g ground ginger
- 12 g finely chopped fresh marjoram
- 3 feet/1 m hog casings preferably 29 to 32 mm in diameter (optional)
Instructions
- Place the cubed pork and the meat grinder parts in the freezer until the pork is very cold and firm and the grinder parts are cold, about 1 hour. If using ground pork, skip this step.
- In a bowl, combine the salt, white pepper, caraway seeds, mace, ginger, and marjoram and stir to mix thoroughly.
- If you are using pork shoulder, set up the meat grinder according to the manufacturer’s instructions and fit it with the medium grinding plate. Grind the pork into a large bowl. Add the seasoning mixture to the pork and mix well with your hands. Once it is seasoned, pass the meat through the grinder again.If you are using ground pork, put it in a large bowl. Add the seasoning mixture to the pork and mix well with your hands.
- Cover the bowl and refrigerate the mixture while you set up the sausage stuffer. Or, if you prefer to make patties rather than stuff casings, shape the mixture into patties now, making them each about 3 in/7.5 cm in diameter and 1⁄2 in/12 mm thick. The patties can be cooked right away on a grill or on the stove top. Or you can arrange them on a sheet pan, stacking them separated by squares of waxed paper, cover, and refrigerate.
- Soak the casings in lukewarm water to cover for 30 minutes, then run cool water through them to rinse away some of the salt. Set up the sausage stuffer according to the manufacturer’s instructions, attaching the proper-size stuffing tube for the casing. Slide a casing onto the stuffing tube, tie a knot at the end of it, and begin stuffing the casing, making sure it is not filled too tightly or it will burst during cooking.
- When all of the sausage mixture is in casings, starting at the tied end of a stuffed casing, measure about 6 in/15 cm for the first sausage and pinch at that point to mark the length. Then measure off the second sausage length and pinch again. Now, twist the first pinched point a few times in one direction.Measure the third link, pinch it, and then twist it a few times in one direction as the first link.Measure the fourth link, pinch the point, and then measure the fifth link, pinch it, and twist a few times in the same direction as before. Continue in this way, twisting only every other link, until you reach the end of the casing, then tie off the end.
- Coil the sausages on a sheet pan, cover, and refrigerate overnight to rest. (They need to rest or the casing will come apart when you cut between the sausages.)
- You can cut between the links and cook the sausages on a grill or in a 300°F/150°C oven until heated through. They can also be wrapped tightly in plastic wrap and refrigerated for up to 2 days, or frozen for up to 2 months.
Notes
Spices: A blend of white pepper, caraway seeds, marjoram, and mace gives the bratwurst its signature taste.
Casing: Natural hog casings are recommended for the best results. Be sure to soak the casings in warm water before using to ensure they're pliable and easy to work with.
Cooking tips: Bratwurst can be grilled, pan-fried, or poached, but always cook them gently to avoid bursting the casings. Low, indirect heat is key.
Serving suggestions: Serve with sauerkraut, mustard, and fresh pretzel rolls, or enjoy alongside potato salad and a cold German beer for the ultimate bratwurst experience.
Leftovers: Store uncooked bratwurst in the freezer for up to 3 months or cooked bratwurst in the fridge for up to 3 days.
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