Bratwurst is German sausage made of pork and veal seasoned with a variety of spices including ginger, nutmeg and coriander or caraway. Beef may also be substituted for the veal. Bratwurst can be roasted, grilled or pan-fried. Bratwurst is often served in a Brat roll (not a hot dog roll) and eaten with spicy German mustard, grilled or sautéed onions, grilled or sautéed peppers and sometimes sauerkraut. Serve with lots of Bratwash (beer). (You can find Prague Powder #1 at sausagesource.com.) If you’re looking to start making your own sausage at home (which I can’t recommend enough), peep our primer on the subject at Central.
- 3 lbs pork butt
- 2 lbs veal shoulder
- 1 1/2 tbsp coarse, kosher salt
- 2 1/2 tsp onion salt
- 2 1/2 tsp ground white pepper
- 2 1/2 tsp marjoram
- 2 1/2 tsp dried parsley
- 1 tsp ground nutmeg
- 1 tsp celery seed
- 1 tsp Prague Powder # 1
- 1/2 tsp ground ginger
- 1/2 tsp mace
- 1/2 tsp cardamom
- 1/2 cup red wine
- 6 feet hog casings
- 1 cup hickory wood shavings (about 1 ounce)
- Grind the pork and veal mixture through a 3/16-inch plate.
- Mix the remaining ingredients in a stainless steel bowl and add the ground meats; mix thoroughly. Cover and chill in the freezer for 30 minutes. Remove from the freezer and grind again with a 1/4-inch plate.
- Stuff the mixture into hog casings and allow the sausage to air dry for 30 minutes or until dry to the touch. Refrigerate for up to 3 days or freeze for up to 3 months.
- To cook the sausage: Dry the sausages in the smoker for 1 hour at 110 degrees F. with the door slightly opened. Increase the smoker temperature to 170 degrees F., add the hickory wood, and smoke-cook until the internal temperature of the sausage is 155 degrees F., about 3 to 4 hours.
- Transfer the sausages to ice water bath until cooled, about 30 minutes.
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Grilling & BBQ Editor | Mike holds a “Doctorate of Barbeque Philosophy” (Ph.B.) degree from the Kansas City Barbeque Society. His book Mastering Barbecue has been called the “go-to” book for BBQ knowledge.
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