Ultimate Homemade Bratwurst
Elevate your grilling game with this Ultimate Homemade Bratwurst recipe, yielding 5 pounds of juicy and flavorful bratwurst that will impress family and friends alike. Crafted from a perfect blend of tender pork and lean beef, infused with a medley of spices, this dish not only saves you money but also allows for customization to suit your palate. Traditionally served with sauerkraut and a zesty German mustard, these bratwursts can also be transformed into delicious burgers, topped with creamy mayonnaise, tangy ketchup, fresh tomato slices, and crisp leaf lettuce, all nestled in a perfectly grilled bun. With a simple prep time and minimal cooking required, these bratwursts are a must-try for your next barbecue or cookout!
10
Servings
400
Calories
14
Ingredients
Ingredients
Pork (butt)
3 lbs (Cut into 2-inch cubes)
Lean beef
2 lbs (Cut into 2-inch cubes)
Eggs
2 (Beaten)
Beer
1 cup (Use your favorite type)
Black pepper, ground
1 1/2 teaspoons (None)
Cayenne pepper
1 teaspoon (None)
Paprika (smoked)
1 teaspoon (None)
Nutmeg
1/2 teaspoon (None)
Dry mustard (Coleman's)
1 tablespoon (None)
Coriander
1 tablespoon (None)
Sage, ground
1 teaspoon (None)
Salt
5 teaspoons (None)
Sugar, white
2 teaspoons (None)
Onion powder
2 teaspoons (None)
Instructions
1
Start by cutting the pork and beef into 2-inch cubes for easier grinding.
2
Use a meat grinder fitted with a 1/4-inch grinding plate to grind the meat until coarsely blended. If you lack a meat grinder, pulse the meat in small batches using a food processor until you reach a similar consistency.
3
In a separate small mixing bowl, beat the eggs and beer together until smooth and well combined.
4
Next, add all the dry ingredients: black pepper, cayenne pepper, paprika, nutmeg, dry mustard, coriander, sage, salt, sugar, and onion powder into the egg and beer mixture. Stir thoroughly to create your flavor base.
5
In a large mixing bowl, combine the ground meat and the wet mixture. Use your hands or a spatula to thoroughly incorporate all ingredients, ensuring an even distribution of spices throughout the meat.
6
Once mixed, cover the bowl with plastic wrap and refrigerate the mixture for a minimum of 2 hours; for the best results, allow it to marinate for up to 24 hours. The longer it sits, the more the flavors will meld together.
7
After the resting time, you can choose to stuff the mixture into sausage casings or form it into 1-pound packages for freezing, which is what I recommend for convenience. Alternatively, form patties if you prefer bratwurst burgers.
Nutrition Information
30g
Fat
2g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
How many pounds of bratwurst does this recipe make?
This recipe yields 5 pounds of homemade bratwurst.
What types of meat are required for the Ultimate Homemade Bratwurst?
The recipe requires a blend of 3 lbs of pork butt and 2 lbs of lean beef.
How should the meat be prepared for the grinder?
The pork and beef should be cut into 2-inch cubes for easier grinding.
Can I make these bratwursts if I don't have a meat grinder?
Yes, you can pulse the meat in small batches using a food processor until it reaches a coarse consistency.
What size grinding plate should I use?
A meat grinder fitted with a 1/4-inch grinding plate is recommended for this recipe.
What liquid ingredients are used in the spice mixture?
The recipe uses 2 beaten eggs and 1 cup of your favorite beer.
What spices are included in the homemade bratwurst blend?
The blend includes black pepper, cayenne pepper, smoked paprika, nutmeg, dry mustard, coriander, ground sage, salt, white sugar, and onion powder.
How long should the meat mixture marinate?
The mixture should refrigerate for a minimum of 2 hours, though 24 hours is recommended for the best flavor.
Can I turn this bratwurst mixture into burgers?
Yes, you can form the mixture into patties to make bratwurst burgers instead of sausages.
How many servings does this recipe provide?
This recipe makes approximately 10 servings.
What is the calorie count for one serving?
Each serving of this bratwurst contains approximately 400 calories.
How much protein is in each serving?
There are 25 grams of protein per serving.
How much fat is in these bratwursts?
Each serving contains 30 grams of fat.
What are the traditional side dishes for these bratwursts?
Traditionally, these are served with sauerkraut and a zesty German mustard.
Is there a specific brand of dry mustard recommended?
The recipe suggests using Coleman's dry mustard.
How do I store the bratwurst for future use?
You can form the mixture into 1-pound packages and freeze them for later convenience.
Can I stuff this mixture into casings?
Yes, after the mixture has rested in the refrigerator, you can stuff it into sausage casings.
Does the recipe contain any carbohydrates?
Yes, but it is low in carbs with only 2 grams per serving.
How much salt is needed for the 5-pound batch?
You will need 5 teaspoons of salt.
Is coriander used in this recipe?
Yes, the recipe calls for 1 tablespoon of coriander.
What kind of paprika is used?
The recipe specifically calls for 1 teaspoon of smoked paprika.
How much onion powder is required?
The recipe requires 2 teaspoons of onion powder.
Is sugar included in the ingredients?
Yes, 2 teaspoons of white sugar are used to balance the flavors.
Can I use any type of beer?
Yes, you should use 1 cup of your favorite type of beer.
How much cayenne pepper is in the recipe?
The recipe uses 1 teaspoon of cayenne pepper for a bit of heat.
What burger toppings are suggested?
For bratwurst burgers, toppings like mayonnaise, ketchup, fresh tomato, and crisp leaf lettuce are recommended.
How much nutmeg is added?
The recipe includes 1/2 teaspoon of nutmeg.
Is the beef used lean or fatty?
The recipe specifically calls for lean beef.
What is the total number of ingredients used?
There are 14 ingredients in this recipe.
How should the eggs be prepared?
The 2 eggs should be beaten before being mixed with the beer and spices.