Prep 30 mins
Cook 24 hrs
The following recipe will make about 5 pounds of great bratwurst at a fraction of the cost of buying it at the grocery store-give it a try! Try serving bratwurst burgers the next time you grill. Condiments range from the traditional-Kraut and a good German Mustard, to my favorite way which is mayo, German mustard, ketchup, thick slices of tomato and leaf lettuce on a crusty, grilled bun. Delish! Cooking time is the amount of time mixture sits in the fridge.
- 3 lbs pork (I use butt as the fat ratio is perfect)
- 2 lbs lean beef
- 2 eggs
- 1 cup beer
- 1 1⁄2 teaspoons black pepper, ground
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika (I use smoked)
- 1⁄2 teaspoon nutmeg
- 1 tablespoon dry mustard (I use Colemans)
- 1 tablespoon coriander
- 1 teaspoon sage, ground
- 5 teaspoons salt
- 2 teaspoons sugar, white
- 2 teaspoons onion powder
- 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.
This was a great recipe for me to start making brats with my new grinder/stuffer. I thought the salt and pepper were to heavy for my taste. I would recommend that you add less of each, fry a patty before stuffing and judge for yourself. I also added caraway seed to taste. I will make my adjustments and keep my version of this recipe.