For a course textured sausage follow basic sausage preparation practices
- Clean and Sanitize all of your equipment.
- Chill your meat to below 35F
- Keep your meat and grinder parts very cold while grinding
- Any liquid that is added to the mince needs to be ice cold
- Mix your very chilled meat and seasonings till the mince becomes very tacky
- Stuff the mince into sausage casings and prick out any air pockets
- Cook till the internal temperature reaches 155F
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Phosphates
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI (for 15% off use discount code – 2guys )
- Sausage Pricker
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Sausage Pricker
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
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German Bratwurst Sausage
A German Classic Sausage (2 Ways)
How much do you want to make? 1000 grams
Ingredients
Coarse Textured Bratwurst
- 600 g pork belly
- 400 g pork shoulder
- 16 g salt
- 2,5 g black pepper
- 1 g mace
- 0.75 g ginger powder
- 0.5 g allspice
- 0.5 g lemon zest
- 0.25 g cardamom
- 60 ml ice cold water optional
- hog casings
For a Fine Textured Bratwurst
- 400 g pork shoulder
- 200 g pork back fat
- 200 g pork belly
- 200 ml ice water
- 16 g salt
- 2.5 g black pepper
- 1 g mace
- 0.75 g ginger powder
- 0.5 g allspice
- 0.5 g lemon zest
- 0.25 g cardamom
- 3 g Phosphates
- hog casings
Instructions
For the course textured Bratwurst
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.
- Grind your very chilled meat on a medium plate
- Prepare all of your seasonings and water. Add it to your chilled meat.
- Mix the meat till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
- Stuff your farce into the sausage casings and twist into links
For the fine textured Bratwurst
- Cut you meat and fat into small pieces and place in the freezer to chill. The temp of your meat and fat should be below 34f (1.1c).
- You will Grind your meat and fat separately. Grind on a medium plate (6mm). Make sure your meat is chilled at every step in this process.
- In your food processor (with sharp blades) add the meat, phosphates, all of the spices, and 1/3 of the ice-cold water. Chop your meat till it becomes a smooth batter. The temperature needs to remain below 45f (7.2c) through this initial chopping.
- After chopping for 20-30 seconds add another 1/3 of your ice-cold water.
- Once your mixture has turned into a smooth meat batter add the very chilled fat. Chop for another 30 seconds then add the rest of your water.
- Continue chopping till you have a smooth homogenous paste. The meat temperature needs to remain below 55F (13c) through this second chopping process. If it gets too hot the emulsion will break.
- Stuff your farce into the sausage casings and twist into links
To Cook your Bratwurst (either one)
- To Poach:Heat a pot of water to 176F and poach the sausage till the internal reaches 155f (68.3c)
- To Grill:Grill your sausages on indirect heat till the internal temp reaches 155f (68.3)
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Thanks for that! Minor corrections:
The water in the recipe above belongs with the fine version, not the coarse one.
The coarse recipe says to cook the meat before forming it into patties. Surely, you mean to put it into casings first and then cook it.
LOL. Thanks for catching the cooking instructions. As far as the water goes it’s correct. The course recipe has water as an optional ingredient at 60ml (1/4 cup per kilo) whereas the fine sausage has 200ml of water added to the farce. If you give this a shot, let me know how it turns out.
Thanks, Eric, I stand corrected :-)
I make Bratwurst quite often, both coarse and emulsified. Probably the most iconic German Bratwurst is Thüringer Bratwurst, closely followed by Nürnberger Bratwurst. Having grown up in Munich, I believe I can speak with some authority on the subject ;-)
Thanks again for Celebrate Sausage. This is awesome, please do another season.
LOL. This year has been a blast!! Looking forward to start working on season 4😁
No milk (powder)? Or another binder?
you can if you want. I know in the emulsified version “phosphates” were used