Easy Homemade Bratwurst & How to Cook Beer Brats

Homemade bratwurst or brats (pronounced “braht”) from scratch isn’t as daunting as it sounds. So long as you keep your meat grinder nice and icy, the rest of the process should run smoothly. Sheboygan, WI is a small county that deserves credit for making bratwurst mainstream in this country. Hence, the reason this video is dedicated to our Northern neighbors.

Let's talk about Bratwurst, the robust and charismatic rockstar of the sausage world. With German roots that run as deep as a well-aged barrel of beer, this seasoned meat delicacy has been the staple of many a grill-out, an Oktoberfest must-have, and the heart and soul of beer-drenched late-night gastronomic adventures. It's essentially a meaty marvel wrapped in a neat, edible package.

Home-cooked Bratwurst isn't just a meal, it's a full-blown, sausage-making journey, lederhosen not required. The beauty of this DIY venture is in the freedom it offers. Think of it as your blank canvas – whether you want to amp up the marjoram, throw in a wild card jalapeno, or even add a secret family spice, the power's in your hands. It's time to don the Grillmeister hat and let your creative culinary instincts take over.

Bratwurst is not merely a food; it's a cultural emblem, a testament to resilience and time-honored traditions. It has been through the wringer – wars, immigration, you name it, and still comes out sizzling and flavorful. After you've spent quality time prepping and crafting these sausages, hearing them sizzle on the grill will feel like a personal victory. So, embrace the Bratwurst-making journey, one grind and stuff at a time.

To get the fat % set the amount of lean meat as 100%, then add enough fat to equate to the percentage you’re looking for. For example, if 4 pounds of lean meat is 100%, then 1 pound, or ¼, of the weight should be fat for a 25% fat sausage.

If you have time, I recommend letting the brats dry out on a rack on a sheet tray in the fridge for at least a night. This helps dry out the casing making them less likely to burst at the ends and also lets the spices sink into the meat. More details, recipe notes and articles below. In honor of Oktoberfest, the Midwest and tubular meat. 🤘🏼Adam

Yield: 8-10 bratwursts

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Homemade Bratwursts (Sheboygan-style)

Cook time: 4 HourTotal time: 4 Hour

Ingredients

Bratwurst

• 4 pounds Lean Pork
• 1 pound Pork Fat
• 4 Tbsp Kosher Salt

“Sheboygan” Spice Blend

• 3 tsp Dried Marjoram
• 2 tsp Garlic Powder
• 2 tsp Ginger Powder
• 6 pods Whole Mace
• 2 tsp Whole Allspice
• 2 tsp Whole Caraway Seed
• 2 tsp Whole Black Peppercorn
• 4 Tbsp Kosher Salt
• 1 Tbsp Sugar
• 3 Tbsp Apple Cider Vinegar
• 3 Tbsp Ice Water

Beer Gravy Braised Brats

• 6-8 Bratwursts
• 2 whole Yellow Onions, sliced thin
• 2 Garlic Cloves, minced
• 2 tsp Black Pepper, ground
• 1 tsp Paprika
• 2 tsp Dark Brown Sugar
• 12oz (1 can) Dark Beer
• 3 Tbsp Unsalted Butter
• 1 Tbsp All-purpose Flour
• Kosher Salt, to taste
• Mustard, to serve
• Saurkraut, to serve

Instructions

1. Start by slicing pork shoulder and pork belly into small chunks, suitable for a grinder. Chill these in the freezer for about an hour.
2. While the meat chills, prepare a spice blend by toasting mace, black peppercorns, allspice, caraway seeds, and then grinding them together with dried marjoram, dried ground ginger, granulated garlic, sugar, and kosher salt.
3. Prepare the hog casings by soaking them in warm water for 10 minutes, running water through them to clean out the salt, and patting them dry.
4. Once the meat is chilled, season it with your spice blend and prepare the meat grinder.
5. Grind the seasoned meat using a coarse die for a good texture. After grinding, emulsify the meat by adding liquid, in this case apple cider vinegar and cold water, and mixing it until the fat and lean meat just start to bind together.
6. Attach the stuffing attachment to the grinder and start stuffing the seasoned and emulsified meat into the hog casings. Be careful to prevent any large air pockets from forming.
7. Once the sausage is stuffed, use a sharp tool to poke small holes in the sausage to prevent them from bursting.
8. To form links, carefully pinch off sections of the sausage and twist them.
9. The sausages can be cooked immediately, refrigerated for up to 5 days, or frozen for 3 months.
10. To prepare the brats, sear them in a large cast iron skillet with a little bit of neutral oil until they take on some color. Remove the brats and cook sliced onions in the same skillet until they are brown and caramelized.
11. Add dark brown sugar, black pepper, ground garlic, paprika to the onions, along with a bit of unsalted butter. Sprinkle in some all-purpose flour and cook for a couple more minutes to create a roux.
12. Pour a can of dark beer into the skillet and return the brats to the skillet. Let the brats simmer in the beer and onion sauce until they are cooked through and the sauce has thickened.
13. Serve the brats with sides of your choice. You might consider mashed potatoes, mustard, and sauerkraut to complement the flavors.

Adam's Notes

• For sausage, anywhere from 20-30% fat is a must, otherwise your meat tube will dry out.
• Feel free to run the sausage a second time through a smaller die for a finer texture.
• The Sheboygan Spice Blend measurements makes enough for about 5 pounds of meat. I added roughly 1 tablespoon of salt per pound of meat. Remember to TOAST YOUR SPICES!
• Any dark beer works for the beer braised brats, I prefer a stout or Oktoberfest if it’s in season.

Check out these other videos to go along with your brats!

Homemade Mustard

Homemade Saurkraut

Stuff that I Use:

Hog Casings

Sausage Poker

Cuisinart Spice Grinder

Kitchen Aid Stand Mixer

Kitchen Aid Meat Grinder

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