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Pronunciation: [BRAHT-wurst; BRAHT-vursht]

A German sausage made of pork and veal seasoned with a variety of spices including ginger, nutmeg and coriander or caraway.

Though it is now available precooked, bratwurst is generally found fresh and must be well grilled or sautéed before eating.

Added 2014-03-06

5 lbs ground pork or 4lbs ground pork and 1 lb lean beef
1 TBS ground coriander
1.5 tsp good paprika
1 tsp ground black pepper
1 TBS Kosher salt
2 tsp dried rosemary
4 tsp sugar
2 tsp cayenne pepper
1 TBS sage
1.5 TBS dry mustard
1 tsp nutmeg
1/4 cup soy concentrate
1 cup cold water


Brat Spice Mix:

  • 2 tablespoons freshly ground white pepper
  • 2 teaspoons rubbed sage
  • 1 teaspoon ground mace
  • 1 teaspoon ground celery seed
  • 1 3/4 pounds pork shoulder, diced
  • 1/4 pound fat back, diced
  • 2 tablespoons kosher salt
  • 1 tablespoon brat spice mix

Combine all the spice mix ingredients.

Toss the pork shoulder and fat back with the salt and the spice mix and refrigerate for 30 minutes.

Grind through the coarse die of a grinder and form into 4 (8-ounce) patties.




Bratwurst - Makes 5 lbs.
  • 5 lbs. ground meat (80% lean to 20% fat)
  • 2 tbsp. table salt
  • 1 tsp. mace
  • 1/2 tsp. nutmeg
  • 1/2 tsp. white pepper
  • 1 tsp. allspice
  • 1 cup non-fat-dry milk
  • 1/2 cup water
1. Combine the ground meat with all ingredients, mix/knead well.  Taste test by cooking a small thin patty. Taste test by frying a small thin patty.  Add more spices if needed at this time and remix.  Taste test again if you feel it's necessary.
2. For bulk sausage simply form patties or stuff into poly meat bags.  Refrigerate up to a week or freeze until needed.
3. For bratwurst links load the freshly mixed meat into your Dakotah Sausage Stuffer and attach the 3/4" sausage tube or attach the new Jerky Adaptor headcover with the skinless sausage sausage insert in place.
4. If you are using casings slide a 33MM to 36MM hog casing or a 32MM collagen sausage casing onto the sausage tube.
5. Do not refrigerate the bratwurst mixture before you stuff it into the sausage casing as the meat will "set up" and put undo stress on your sausage stuffer. Stuff the seasoned ground meat into the sausage casing. The casing should be full but not full enough to burst when you begin to form links. The more you operate the sausage stuffer the easier it becomes to determine the proper fullness. With practice you will be stuffing sausage casings like a pro. The rule of thumb "practice makes perfect" applies here.
6. To form bratwurst links press your forefinger and thumb together to make a slight indent in the casing about every six inches.  Twist 3 or 4 turns, repeat the process for the next link, only twist 3 or 4 turns in the opposite direction. Refrigerate the bratwurst links up to a week or freeze up to 6 months.
7. Do not refrigerate the bratwurst mixture before it goes through the extruding process. If you are using the jerky maker adaptor with the skinless sausage insert simply extrude the bratwurst links according to the Dakotah instructions.
8. Bake, fry, grill or broil the bratwurst links in usual manner until they are they are fully cooked.

For more great fresh sausage recipes check out the

Sausage and Jerky Handbook

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