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.
- 1360.77 g pork (I use butt as the fat ratio is perfect)
- 907.18 g lean beef
- 2 eggs
- 236.59 ml beer
- 7.39 ml black pepper, ground
- 4.92 ml cayenne pepper
- 4.92 ml paprika (I use smoked)
- 2.46 ml nutmeg
- 14.79 ml dry mustard (I use Colemans)
- 14.79 ml coriander
- 4.92 ml sage, ground
- 24.64 ml salt
- 9.85 ml sugar, white
- 9.85 ml 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.
Made these following the recipe exactly. Nice bite from the pepper, I love them. Used a strong Scotch Ale for the beer. Never buying beer brats again!