Bratwurst
In my never ending quest of learning to make different types of sausage, this worked out very nice, with excellent sausages. This would be perfect paired with some homemade sauerkraut.
Equipment
- Meat Grinder
- Hog Casings
Ingredients
- 1½ kilo pork butt, (3 lb)
- 1 kilo beef, lean, (2 lb)
- 2 eggs
- 1 cup beer
- 1½ teaspoons ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- ½ teaspoon ground nutmeg
- 1 tablespoon dry mustard
- 1 tablespoon coriander
- 1 teaspoon ground sage
- 5 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons onion powder
Instructions
- Cut the pork and beef into 2 inch cubes. Here I have the beef on the left, pork butt on the right.
- Add the cubed meat to a large mixing bowl or pot, add all the dry ingredients from black pepper to onion powder. (I was out of onion powder so I added ½ cup diced onion.)
- Using your hands, mix together the meats and seasonings until all the meat is coated.
- Grind the meat through a grinder using the medium plate (¼ inch holes). Place ground meat in a large mixing bowl.
- Add the beer and eggs, and using your hands again, mix thoroughly. Cover the bowl and place in the fridge for at least 2 hours or up to 24 hours. 24 hours is preferred.
- Prepare the casings of your choice, hog or collagen, stuff into the casings and form into links with your preferred method. Place links into bags to freeze. Use as needed on the grill, or in recipes of your choice. I made 27 links.
Notes
I will price this next time I buy beef. I will say Low cost per serving right now.
Used in Recipes Listed on this Site:
- Brats 'n' Beer.
- Slow Cooker Brats in Beer, made it.