This is a tasty recipe for Bacon Wrapped Sausage that uses a homemade sausage. It can be smoked or baked, then served as an appetizer, finger food, or even as the main meat.
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!
32-35mm hog casings
40 pounds (18kg) pork
19 ounces (560ml) water
2 tablespoons paprika
1 pound (1/2kg) corn syrup solid powder
10 1/2 ounces (300g) 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
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 the 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.