Homemade Bratwurst (German Pork & Veal Sausages)

Recipe by HeatherFeather
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READY IN: 46mins
SERVES: 4-6
UNITS: US

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)
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DIRECTIONS

  • You will need to have a meat grinder and butcher's twine to prepare this recipe.
  • Make sure all visible fat and gristle has been trimmed from the meats.
  • Cut meat into very small pieces, then place in a bowl with salt, nutmeg, and mace and mix to combine.
  • Put the meat mixture through a very clean meat grinder three times.
  • Mix the ground meat mixture with 1/2 cup water.
  • Stuff casings, being careful not to tear, tying ends with butcher twine.
  • The number and size of sausages you can make will depend on how small or large the casings you purchased are.
  • To cook the bratwurst, set sausages into a pot and fill with enough cold water to cover.
  • Bring to a boil, then immediately remove from the heat.
  • Let stand 3-5 minutes, or until firm.
  • Drain water.
  • Pour some milk into a bowl and dip each bratwurst into the milk.
  • 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.
  • Makes enough filling for 4-6 servings.
  • They should be stuffed and cooked the same day.
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