How To make Bratwurst

How to Make Bratwurst at Home.

Make your own healthier sausage at home where YOU control the ingredients. Check out sausage making items on our NEW AMAZON STORE RIGHT HERE:


A great website for MANY types of from scratch sausage recipes.

Unbelievable Beer Brats Bite You Can't Stop Eating!

Looking for an easy appetizer to prepare for the Super Bowl. Look no further than these Beer Brats Bites. These are easy and quick to prepare. These will be a game changer on Super Bowl Sunday. Enjoy!

#bratwurstbites #bratwurstrecipe #appetizerideas

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Measurements Used
1 pound of Bratwurst Sausage
12 oz Beer (dark)
1/2 cup Brown Sugar
2 teaspoon Liquid Smoke
1 tablespoon Dijon Mustard
2 teaspoon Cornstarch
1 tablespoon Parsley chopped

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How To Make Your Own Sausage

Anyone can make homemade sausage. I never realized how easy it was until I started doing it myself. It doesn't take to long, the ingredients are super cheap for what it yields, and it's delicious! In this guide we will be going over beginner basics, as well as three different kinds of sausage...Mild Italian, Bratwurst, and Merguez. Can't go wrong there.

Recipe:

My meat grinder:
Hog casings I used:
Sumac:

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Sous Chef Erik's Bratwurst | Kenji's Cooking Show

Sous Chef Erik is not longer the Sous chef at Wursthall, but he’ll always be part of the wursthall family even as he moves on to bigger and better things.

Here's his recipe for the bratwurst we serve at Wursthall (it's our top-selling sausage). You should watch the video before attempting to make sausage, as there are quite a few areas where things can go wrong, and bad sausage is simply the wurst. (As it turns out, the casings he was using in this video were a bad batch so we emptied the casings and re-stuffed after shooting.)

At home I use a manual meat grinder like this one:

And here's a sausage stuffer:

Or a higher quality, larger one:

Here's a video showing you the best way to grill sausages at home. If you are cooking indoors, you should follow the same basic steps (poach in flavorful liquid, then finish by pan-searing):

The ingredients are for 1 kilogram of meat, but you can scale it up as much as you'd like (I'd suggest a minimum of 2kg for a reasonably-sized run). The sausage does not need to be stuffed into links, it'll be delicious as patties or loose in other recipes.

1kg pork shoulder, trimmed of excess connective tissue and cut into rough 1- to 2-inch chunks
20g salt
2.5 g curing salt (A.K.A. Prague #1 or Instacure #1)
30ml lightly-flavored beer, such as a lager
70g heavy cream
1g ground ginger
4g granulated garlic
4g ground nutmeg
6g ground white pepper
1 egg
1.5g dry marjoram
Natural hog casings (if stuffing)

1. Toss pork pieces in salt and curing salt. Pack into a container as tightly as possible, cover with a double layer of plastic wrap, and let cure at least overnight and up to three nights in the refrigerator.

2. Transfer pork to a rimmed baking sheet and place in freezer until it starts to get firm around the edges, 10 to 15 minutes. Grind pork in an electric or manual sausage grinder (we grind half of it on a large-holed die, and the other half on a medium die before combining).

3. Transfer pork to a large bowl and add remaining ingredients. With clean hands, mix thoroughly until the mixture is tacky and leaves a film around the sides of the bowl, about four minutes.

4. Sausage can be formed into patties and cooked, or you can transfer it to a piston-style stuffer and stuff it into hog casings.

Easy One Pot Beer Brats | SAM THE COOKING GUY 4K

You're gonna love this recipe for one pot beer brats - easy AND delicious...

00:00 Intro
00:24 Cooking vegetables
00:41 Enhancing the vegetables
1:05 Adding in the Brats
1:40 Frying the Brats
2:03 Prepping the bun
2:20 Plating
2:43 First Bite
3:23 Outro

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How to Cook Bratwurst in the Oven

Learn how to cook bratwurst in the oven with this guide from wikiHow:

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