How to make Bratwursts

How to make Bratwursts

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?

Walton's #12 Meat Grinder
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Walton's 50 lb. Meat Mixer
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One of Walton's Sausage Stuffers, with the plunger up
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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?

Seasoning is added during the mixing process. On fresh products there is not a need for protien extraction. You can use a Walton's 50 lb Meat Mixer. or mix in the seasoning by hand.

How do I stuff the sausage?

For both Italian Sausage and Bratwurst, the Tubed Hog Casings or the 30 mm Fresh Collagen Casing works well with 22 mm stuffer that comes with the Walton's 11 lb Sausage Stuffer.

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.

Shop Waltons.com for:

Walton's #22 Meat Grinder
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Walton's 50 lb. Meat Mixer
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One of Walton's Sausage Stuffers, with the plunger up
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High Temp Swiss Cheese
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Stal 6
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A 30 mm Fresh Collagen Casing
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28th Sep 2022 Justin Thompson

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