Make Your Own Bratwurst: Here’s How

In this article, we explain how to make bratwurst yourself. It’s not that difficult and even motivated amateur butchers can do it.

Make your own bratwurst: Here’s how

If you make something yourself, you know what’s in it. Many amateur chefs act according to this principle and try to take as many steps as possible into their own hands. But what about bratwurst? Can you just do it yourself?

• Yes, you can indeed, and it’s not difficult at all! We’ll explain how to do it in the following steps.
• Get a large bowl and add the pork and lard cheeks. Make sure you use around 70% pork and 30% pork lard.
• The meat should be lean and sinewy to get the typical bratwurst structure.
• Add salt to the bowl and mix with the meat. If you want to make around 2 kilograms of sausage meat, we recommend around 30 grams of salt. The salt helps loosen the protein in the meat and bind it to the fat.
• Place the pepper, marjoram, allspice, and nutmeg in a mortar and grind all the spices into a powder. Here, too, you can be keen to experiment: cardamom, garlic, finely chopped lemon zest, and caraway also go well with a bratwurst.
• Mix the spices well with the meat and put everything in a meat grinder. Ideally, use a disc with a 3 mm hole diameter. You can form the resulting sausage meat into small balls and store them in a bowl.
• Now take the sheep casings, wash them, and put them over the meat grinder. You can buy or have them ordered from any butcher.
• It is important that you seal the end of the string that has been placed over the meat grinder with a tight knot.
• Put the sausage mass back into the meat grinder and slowly fill the casings with it. After you have reached the desired sausage length, pinch the string in front of the meat grinder and turn the sausage five times.
• Your sausages are now ready for the grill or the pan.