Bratwurst
Ingredients
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- 10 feet hog casings, natural 32–35 mm – soaked and rinsed
- 2 pounds pork shoulder (Boston butt) – cut into 1-inch cubes and well chilled
- 1 pound pork back fat – cut into 1-inch cubes and well chilled
- 1 1/2 tbsp kosher salt
- 2 tsp white pepper – finely ground
- 2 tsp marjoram, dried – rubbed
- 1 tsp caraway seed – lightly crushed
- 1/2 tsp nutmeg – freshly grated if possible
- 1/2 tsp mace – ground
- 1/2 tsp ginger – ground
- 2 cloves garlic – finely minced
- 1/2 cup ice water – very cold
- 1 tbsp neutral oil – for brushing grill or skillet
- sauerkraut – for serving
- German mustard – for serving
Instructions
1. Soak the hog casings in cool water for at least 30 minutes, then rinse and flush the insides under running water. Keep submerged and chilled until stuffing.
2. Chill grinder parts, a mixing bowl, and the sausage stuffer in the freezer for 20–30 minutes. Spread the cubed pork shoulder and pork back fat on a sheet pan and refrigerate until firm but not frozen, 30–45 minutes.
3. In a small bowl, combine the kosher salt, white pepper, marjoram, caraway seed, nutmeg, mace, and ginger. Add the minced garlic. Toss the chilled meat and fat with the spice mixture to coat evenly; refrigerate 10 minutes.
4. Grind the seasoned meat and fat through a coarse plate (3/8 inch) into the chilled bowl. Spread the grind on a sheet pan and refrigerate 10–15 minutes to re-chill.
5. Grind the mixture a second time through a finer plate (3/16 inch) for a classic bratwurst texture, working quickly to keep it cold.
6. Transfer the meat to a mixer bowl (or a large bowl). Add the ice water and mix by hand or with a paddle on low speed until the mixture becomes sticky, uniform, and binds to the bowl, 3–5 minutes, keeping the temperature below 40°F.
7. Load the sausage stuffer. Slide the soaked casing onto the horn and stuff the sausage firmly but without air pockets. Twist into links about 6 inches long. Prick any visible air bubbles with a pin.
8. Arrange the links on a rack set over a sheet pan and refrigerate uncovered to dry and set the bind, 12–24 hours.
9. To cook, preheat a grill or skillet to medium-low. Brush the grates or pan lightly with the neutral oil. Grill or pan-sear the bratwurst, turning frequently, until evenly browned and an instant-read thermometer inserted into the center reads 160°F, 12–15 minutes; if browning too fast, lower the heat or add a splash of water and cover to gently finish. Juices should run clear and the casing should have a light snap.
10. Rest 3 minutes, then serve hot with sauerkraut and German mustard.
Bratwurst is a fresh German sausage known for its delicate snap and juicy, pale interior seasoned with gentle aromatics. The flavor profile leans savory and lightly floral, built on white pepper, marjoram, and warm spices like nutmeg or mace, with a subtle caraway note. Typically grilled or pan-seared, it develops a browned casing while staying tender within, and is commonly served with mustard, sauerkraut, and a crusty roll or potatoes.
Rooted across German regions, bratwurst spans many local styles that vary in size, seasoning, and meat blend. The name reflects both finely chopped meat (Brät) and roasting (braten), and historical records trace versions back to medieval Franconia and Nuremberg. Today it remains a staple of beer gardens, markets, and home kitchens, with protected regional specialties such as Thüringer Rostbratwurst and Nürnberger Rostbratwürstchen preserving time-honored methods.