Make traditional bratwurst at home with this step-by-step recipe. Perfect for grilling or pan-searing. Includes seasoning tips and freezing advice.
Ingredients:
- 2 pounds ground pork
- 1 teaspoon kosher salt
- 1 teaspoon white pepper
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger powder
- 1/2 teaspoon marjoram
- 1/4 cup cold water
Instructions:
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Mix Ingredients:
- In a large bowl, combine ground pork with all spices and cold water. Mix until sticky.
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Stuff the Casings:
- Use a sausage stuffer to fill natural or synthetic casings. Twist into 4-6 inch links.
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Cook:
- Grill, pan-sear, or simmer bratwursts until the internal temperature reaches 160°F (71°C).
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Serve:
- Pair with sauerkraut, mustard, and freshly baked buns.
Tips:
- Keep the mixture cold throughout the process to ensure the best texture.
- Experiment with beer or caramelized onions in the mixture for unique flavors.
Storage Advice:
- Refrigerate raw sausages for up to 2 days or freeze for up to 3 months.
- Cooked bratwurst can be stored in an airtight container for 3-4 days in the fridge.