Bratwurst Recipe #3 (Pork & Veal)

Bratwurst Recipe #3 (Pork & Veal)

Bratwurst is one of America's most popular sausages, thanks to their introduction into baseball stadiums in the 1950's. A bratwurst is a sausage composed of pork, beef, or veal. The name is German, derived from Old High German bratwurst, from brät-, which is finely chopped meat and -wurst, which means sausage.

There are many recipes for various varieties of bratwurst. The type of bratwurst most commonly found in the United States are approximately 1 inch in diameter, reddish-brown in color, and made of some combination of beef and pork, and sometimes bratwurst is smoked.

You can follow the recipe below, or just purchase one of our ready-made Bratwurst Seasoning mixes (scroll down to see links).

Homemade Bratwurst Ingredients:

  • 3-lb ground pork, fine grind
  • 2-lb medium ground veal
  • 2-tsp mace
  • 2-tsp white pepper
  • 1-cup milk
  • 2-tsp ground nutmeg
  • 2-tbsp salt
  • 1/2-tsp ground ginger
  • 3-eggs

Homemade Bratwurst Instructions

  • Hand-trim fat from the outside of meat to your desired fat preference.
  • Grind the meat using a fine grinding plate.
  • After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.
  • Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings.

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