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    You are in: Home / Recipes / Bratwurst - Homemade Recipe
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    Bratwurst - Homemade

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    4 hrs

    0 mins

    Chipfo's Note:

    This is a recipe for homemade brats, it is very good and you can add your own touch, such as a teaspoon of red pepper flakes, finely diced jalapeno, a teaspoon of sage, etc. If you don't have a sausage stuffer you can form them into patties and fry or grill, they are still good. This does have a little beer in it but so far nobody can taste the beer. Red wine can be substituted for the beer and water. I use a Boston cut pork roast because of the fat content, if you use leaner pork you will want to add pork fat. Also, Veal is used traditionally in brats, but I sometimes sub a lean cut of beef, veal is better though.

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    Units: US | Metric


    1. 1
      First cube all the meat, toss tegether and grind meat through 3/16 inch plate.
    2. 2
      Mix all the seasoning together, sifting the powders to make sure there are no clumps. Mix well.
    3. 3
      Add the liquid to the dry season mix and use a wisk to mix well.
    4. 4
      Add the liquid mixture to the ground meat and using your hands mix very thoroughly (you may want to use latex gloves, although I don't).
    5. 5
      Chill in the freezer for about an hour, stirring loosely about every 20 minutes.
    6. 6
      Mix again with hands and grind through a 1/4 inch plate.
    7. 7
      At this point I like to make a small patty and pan fry it to taste for changes.
    8. 8
      Stuff into casings.

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    Nutritional Facts for Bratwurst - Homemade

    Serving Size: 1 (2090 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 804.6
    Calories from Fat 369
    Total Fat 41.0 g
    Saturated Fat 15.5 g
    Cholesterol 317.3 mg
    Sodium 2332.3 mg
    Total Carbohydrate 3.6 g
    Dietary Fiber 0.8 g
    Sugars 0.2 g
    Protein 98.9 g

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