Bratwurst II
0 mins
Serves 4
A traditional beer-infused bratwurst with a simple but authentic blend of spices. This German-style sausage is perfect for grilling and pairing with mustard and sauerkraut.
Ingredients
Scale:
1x
- 1 pound pork butt
- 2 teaspoons kosher (coarse) salt
- 1 teaspoon white pepper
- 1/2 teaspoon nutmeg
- 1/4 teaspoon sugar
- 1/8 teaspoon ginger
- 1/8 teaspoon MSG (Accent), optional
- 3 tablespoons beer
Instructions
- Grind pork butt for sausage using a meat grinder with a medium plate.
- Mix all ingredients thoroughly in a large bowl, incorporating the beer last.
- Cover and let sit overnight in the refrigerator to allow flavors to develop.
- Shape into links or leave in bulk form as desired.
- Cook by grilling, pan-frying, or your preferred method until the internal temperature reaches 160°F.
- This sausage mixture can be frozen for later use.
Tips
Use a German-style lager or pilsner for the most authentic flavor. The MSG is traditional in some recipes but can be omitted if preferred. This version is more subtle than Bratwurst I, with the beer adding moisture and a mild flavor. For a traditional German presentation, serve with sauerkraut, stone-ground mustard, and potato salad.
Sausage