How to make Bratwursts
28th Sep 2022
Bratwurst is a fresh sausage made of pork, beef, wild game, or any meat that is stuffed into a variety of different sized casings. Bratwursts range in sizes from 28mm to 35mm. Casings of 30mm or 32mm are the most common. Natural hog casings and collagen casings are the most popular. These same casings can be used for Italian sauages and many other fresh sausages as well.
What Is a Bratwurst?
Bratwurst is a fresh sausage made of pork, beef, wild game, or any meat that is stuffed into a variety of different sized casings. Bratwursts range in sizes from 28mm to 35mm. Casings of 30mm or 32mm are the most common. Natural hog casings and collagen casings are the most popular. These same casings can be used for Italian sauages and many other fresh sausages as well.
What equipment do I need?
How many times do I need to grind?
Bratwursts require two grinds. Before using the grinder, make sure to oil the plates and knives. The first should go through a 3/8" plate, the second grind through a 3/16" plate. This is where to add beef or pork fat to venision.
When do I add seasoning?
How do I stuff the sausage?
How do I cook the sausage once stuffed?
Cook at the medium heat until the sausage reaches an internal temperature of 160 F. High heat can cause the casings to split.