Homemade Bratwurst

This recipe is sponsored by Warpig Smokehouse

Making your own homemade Bratwurst is no easy task, but it’s absolutely worth the work. Follow our blend of spices and seasonings, or experiment with your own favorites.

To make the grinding process easier, freeze the pork cubes for 30 minutes before grinding. You can also grind the pork twice, freezing in between grinds, for a smoother texture.

Once your sausages are stuffed in the casings, choose your favorite way to cook them up. Toss them on the grill, boil them in beer – it’s up to you!

Homemade Bratwurst Recipe

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This recipe is sponsored by Warpig Smokehouse.
Making your own homemade bratwurst is no easy task, but it’s absolutely worth the work. Follow our blend of spices and seasonings, or experiment with your own favorites.
Preparation 1 day
Ready in 1 day
Servings 40 Servings
CourseDinner
InfluenceEuropean
DifficultyExperienced
MethodGrill

Ingredients

  • 32-35 mm hog casings
  • 40 pounds pork
  • 19 ounces water
  • 2 tablespoons paprika
  • 1 pound corn syrup solid powder
  • 10 1/2 ounces salt
  • 3 tablespoons nutmeg
  • 1 tablespoon mace
  • 1 tablespoon celery seeds
  • 1 tablespoon ginger
  • 1 tablespoon white pepper
  • 3 tablespoons black pepper
  • 1 tablespoon granulated onion
  • 2 tablespoons granulated garlic
  • 2 tablespoons ground sage
  • 4 tablespoons lemon juice
  • 1 tablespoon ground mustard
  • 1 tablespoon sugar

Equipment

  • meat grinder
  • sausage stuffer

Directions

  • Soak the hog casings in water according to the manufacturer’s directions.
  • Cut the pork into 2-inch (5cm) cubes. Grind through a 1/4-inch (0.6cm) grinding plate.
  • Combine the pork with paprika, corn syrup solid powder, salt, nutmeg, mace, celery seeds, ginger, white pepper, black pepper, granulated onion, granulated garlic, ground sage, lemon juice, and sugar then mix until well incorporated.
  • Cover with plastic and refrigerate for 4 to 24 hours.
  • Stuff the bratwurst into the casings by sliding the casing onto the greased sausage stuffer horn. Place the meat in the hopper and when it reaches the horn, tie the casing in a knot. Continue stuffing the casing, tying the end with a knot.
  • Twist the bratwurst into links, about 6 inches apart. Grill or freeze for future cookouts.

Nutritional Information

Sodium: 3147mgCalcium: 77mgVitamin C: 5mgVitamin A: 56IUSugar: 9gFiber: 1gPotassium: 1325mgCholesterol: 327mgCalories: 1235kcalMonounsaturated Fat: 43gPolyunsaturated Fat: 9gSaturated Fat: 36gFat: 97gProtein: 77gCarbohydrates: 11gIron: 4mg

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Homemade Bratwurst

Making your own homemade Bratwurst is no easy task, but it’s absolutely worth the work. Follow our blend of spices…

by Jason Bauer

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About Jason Bauer

As far back as Jason can remember he was spending time with his family in the outdoors, fishing, hunting, camping and cooking. Through his family’s traditions, at a very young age Jason learned many valuable skills when it came to cooking, especially in the outdoors.

Learn more about Jason Bauer
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