Try making bratwurst from scratch! You’ll love the authentic flavors, the fresh ingredients, and the lack of preservatives. It’s easy with my step-by-step photo tutorial on how to make your own Beer Bratwurst.
4ozexcellent quality wheat beersuch as Widmer Hefeweizen
about 1 yard of hog casingsoaked and rinsed
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Instructions
Grind & Mix the Meat
Freeze meats (about one hour). Slice meat and grind with the coarse grinding plate. Return to freezer for another 30 minutes.
Combine seasonings, with exception of the beer. Incorporate into the ground meat using a mixer or your hands.
Grind the meat a second time, using the fine grinding plate.
Check seasonings by taking a small piece of the meat mixture, forming it into a patty and frying it a pan. Adjust seasoning if necessary.
Drizzle beer on the sausage mixture, tossing with hands. Cover tightly and refrigerate overnight.
Stuff the Sausage
Soak the casing in cold water for 30 minutes and rinse.
Lubricate the tip of the sausage stuffer with a little olive oil and start stuffing the meat mixture into the casing by guiding it through the attachment. Don’t forget to tie a knot at the end so you don’t lose any of your precious filling! If you don't have a sausage stuffing kit, a pastry bag with a very wide tip would work. Take your time to make sure the mixture is packed consistently. Knot the other end. Use a sterilized needle to release any air bubbles in the casing.
Create sausage links by gathering about 6-8 inches of sausage and twist at least three times to form a tight seal. Remember that the bratwurst may shrink during cooking.
Allow to dry on a rack in a cool environment for about 30 minutes or until casings are dry to the touch. Refrigerate or freeze until ready to use. The sausages may be kept for 1-2 days in the refrigerator.