How to Make and Cook Bratwurst Sausages

Making sausages at home is a fun, enjoyable and rewarding project.

You'll be able to customize the recipes to your taste, plus you’ll know what’s in them.

Ingredients

• Pork Shoulder
• Chuck Beef
• 4 Garlic Cloves
• 2 Tbsp Salt Flakes
• 1 Tbsp White Pepper
• 1 Tbsp Marjoram
• 2 Tsp Caraway Seeds
• 1 Tsp Ground Ginger
• 1/2 Tsp Nutmeg

• 4 Garlic Cloves
• 2 Tbsp Salt Flakes
• 1 Tbsp White Pepper
• 1 Tbsp Marjoram
• 2 Tsp Caraway Seeds
• 1 Tsp Ground Ginger
• 1/2 Tsp Nutmeg

Make sure it has a nice amount of fat to meat.

Then roughly dice 2 pounds or 1kg of Chuck Beef.

I’ve got a hand cranked mincer but you can buy a power one.

Mince the pork and beef.

Then crack two eggs into the mince.

Finally pour over some red wine. You could change the red wine for a dark ale.

Mix the spices, eggs and wine into the mince.

Make sure it's fully mixed through so all of the bratwursts are evenly flavoured.

I’m using natural hog casings but the choice is yours.

Fill one end of the casting with a small amount of water, then flush it through to the other end.

Fill with the mince before place the correct size funnel to the end.

Bunch the casting over the end of the filler and leave a small account of cast off the end.

Spiral the sausage as you go and when it reaches the length you want your sausages to be, pinch and twist the casting.

Once all the mince has been used, place the sausages in the fridge uncovered for 24 hours.

This will allow the castings to firm up.

So light a chimney of charcoal.

I'm going to use some cherry wood for the smoke.

Place the bratwursts opposite the charcoal and cover with the lid.

Flip the sausage and toast your roll for another 5 minutes.

These are ready to be served.

Place the bratwurst on top and sauce with some mustard.

These are really tasty and the beauty of making your own sausages you can customise the flavour to suit you.

Let me know in the comments how you like to cook your bratwurst.