Bratwurst I

Bratwurst I

Bratwurst I

0 mins Serves 4

A classic German-style bratwurst sausage with a perfect blend of herbs and spices. Great for grilling and serving on a bun with sauerkraut and mustard.

Ingredients

Scale: 1x
  • 1 pound pork butt
  • 2 teaspoons kosher (coarse) salt
  • 1 teaspoon sugar
  • 1/2 teaspoon coriander
  • 1/2 teaspoon sage
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper

Instructions

  1. Grind pork butt for sausage using a meat grinder with a medium plate.
  2. In a large bowl, mix the ground pork with all the spices and seasonings until thoroughly combined.
  3. Cover and let sit overnight in the refrigerator to allow flavors to develop.
  4. Form into links or patties as desired.
  5. Cook by grilling, pan-frying, or your preferred method until the internal temperature reaches 160°F.
  6. This sausage mixture can be frozen for later use.

Tips

For the best flavor, toast and grind whole spices if possible. If you don't have a meat grinder, you can use pre-ground pork, but ask your butcher to grind a pork butt (shoulder) for best results. The overnight rest is crucial for flavor development - don't skip this step.

Sausage