History
Bratwurst, a type of German sausage, has a long history dating back to the early 14th century. The term “bratwurst” is derived from the Old High German words “brät,” which means finely chopped meat, and “wurst,” which means sausage. Bratwurst recipes vary by region and can be made from pork, veal, or beef. They are a staple in German cuisine and are traditionally associated with the region of Franconia, especially the city of Nürnberg. Bratwurst is enjoyed grilled or pan-fried and is often served with sauerkraut, mustard, and bread.
Recipe for Bratwurst
Ingredients
- 2 pounds ground pork (or a mix of pork and veal)
- 1/2 pound pork fat, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon kosher salt
- 1 teaspoon white pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon ground mace
- 1/2 teaspoon ground ginger
- 1/2 cup cold milk
- 10-12 feet hog casings, soaked and rinsed
Instructions
- Prepare the Ingredients:
- Ensure all your ingredients, including the meat, are very cold. This helps with the texture and binding of the sausage.
- Mix the Meat:
- In a large bowl, combine the ground pork, pork fat, onion, and garlic. Mix thoroughly until well combined.
- Season the Meat:
- Add the kosher salt, white pepper, nutmeg, mace, and ginger to the meat mixture. Mix well to evenly distribute the spices.
- Add Milk:
- Gradually pour in the cold milk, mixing until the mixture is smooth and the milk is fully absorbed.
- Prepare the Casings:
- Soak the hog casings in warm water, then rinse them thoroughly under cold running water. Slip one end of the casing onto the faucet and run cold water through the entire length to remove any salt.
- Stuff the Sausages:
- Fit your sausage stuffer with the soaked casings. Tie a knot at the end of the casing. Carefully stuff the meat mixture into the casings, being careful not to overfill. Twist the sausages into 4-6 inch links.
- Rest the Sausages:
- Once all the sausages are stuffed, let them rest in the refrigerator for at least 1 hour before cooking.
- Cook the Sausages:
- Bratwurst can be grilled, pan-fried, or simmered in beer. To grill, preheat the grill to medium heat and cook the sausages for about 15-20 minutes, turning occasionally, until they are golden brown and cooked through. If pan-frying, heat a skillet over medium heat, add a little oil, and cook the sausages for about 10-15 minutes, turning frequently. To simmer in beer, place the sausages in a pot, add enough beer to cover them, and simmer gently for about 15-20 minutes before finishing on the grill or in a pan.
- Serve:
- Serve the bratwurst hot with traditional accompaniments such as sauerkraut, mustard, and crusty bread or pretzels.
Enjoy your homemade Bratwurst, a delicious and traditional German sausage that’s perfect for any occasion!
