Homemade Bratwurst (German Pork & Veal Sausages)

Total Time
46mins
Prep 1 min
Cook 45 mins

This is how to make your own German sausages at home. This recipe is adapted from "Luchow's German Festival Cookbook." I have never personally made this recipe and I am posting this by request.

Ingredients Nutrition

  • 1 lb fresh boneless veal, trimmed of all visible fat and gristle
  • 1 lb fresh boneless pork loin, trimmed of all visible fat and gristle
  • 1 12 teaspoons salt
  • 12 teaspoon freshly grated nutmeg
  • 12 teaspoon ground mace
  • pork sausage casing, such as pork casings (to stuff sausages)
  • water
  • milk

Directions

  1. You will need to have a meat grinder and butcher's twine to prepare this recipe.
  2. Make sure all visible fat and gristle has been trimmed from the meats.
  3. Cut meat into very small pieces, then place in a bowl with salt, nutmeg, and mace and mix to combine.
  4. Put the meat mixture through a very clean meat grinder three times.
  5. Mix the ground meat mixture with 1/2 cup water.
  6. Stuff casings, being careful not to tear, tying ends with butcher twine.
  7. The number and size of sausages you can make will depend on how small or large the casings you purchased are.
  8. To cook the bratwurst, set sausages into a pot and fill with enough cold water to cover.
  9. Bring to a boil, then immediately remove from the heat.
  10. Let stand 3-5 minutes, or until firm.
  11. Drain water.
  12. Pour some milk into a bowl and dip each bratwurst into the milk.
  13. Set dipped bratwurst onto a greased broiler pan and broil or grill until golden brown under low-medium (300-350°F if broiling) heat for about 15-20 minutes or until cooked through.
  14. Makes enough filling for 4-6 servings.
  15. They should be stuffed and cooked the same day.
Most Helpful

5 5

Made Patties instead of sausages - wonderful - I did add two cloves of garlic, crushed. I have a Kenwood mixer with the meat grinder attachment so it was very easy to make the recipe, I used veal shoulder (on sale)cutting off all fat & gristle and a piece of pork loin, no fat here. I made them the day before and fried them for Sunday Brunch.There was enough for three servings & I popped 6 patties in the freezer (froze them separately and then vacuum sealed them) Thanks Heather Feather this is so easy and so good my friends loved them