German Bratwurst
Authentic German bratwurst with fresh pork, warm spices, and a hint of garlic. Pan-fried until golden and juicy, perfect served with mustard and bread.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 2 lbs ground pork
- ½ lbs pork back fat, diced
- ¼ cup ice water
- 1.5 tsp salt
- ½ tsp black pepper
- ¼ tsp ground nutmeg
- ⅛ tsp ground ginger
- 2 cloves garlic, minced
- ½ tsp fresh thyme, chopped
- 4 feet hog casings
- 1 tbsp vegetable oil
Instructions
- 1
Soak hog casings in warm water for 30 minutes to soften.
- 2
Chill meat grinder bowl and attachment in freezer for 15 minutes.
- 3
Combine ground pork, diced pork fat, salt, pepper, nutmeg, ginger, garlic, and thyme in a bowl.
- 4
Mix meat mixture with ice water until sticky and well combined.
- 5
Fill sausage stuffer with meat mixture. Rinse soaked casings and thread onto stuffer horn.
- 6
Gently stuff casings, leaving 1/2 inch of air at each end. Prick with needle to release any trapped air.
- 7
Form individual sausages by tying with butcher's twine or twisting casings every 4 inches.
- 8
Heat oil in a 12-inch cast iron skillet over medium-high heat.
- 9
Add bratwurst and cook 15-18 minutes, turning every 3-4 minutes for even browning, until internal temperature reaches 160°F.
- 10
Remove from heat and rest for 2 minutes before serving with mustard and crusty bread.
Tools you’ll need
- meat thermometer
- 12-inch cast iron skillet
- sausage stuffer
- butcher's twine
- mixing bowl
- knife and cutting board
- freezer
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