Homemade bratwurst

    11 hours

    Here's my version of veal and pork bratwurst. Although this fresh sausage recipe is time-consuming to make, it's the best! You can lower the fat content by adding the optional raw potato. This method is for a food processor, but you can also use a meat grinder. You can also stuff the mixture into sausage casings.

    11 people made this

    Serves: 16 

    • 675g pork shoulder, fat trimmed and reserved
    • 500g veal
    • 1 tablespoon salt
    • 1 1/2 teaspoons coarsely ground black pepper
    • 1 teaspoon sugar
    • 1 teaspoon mustard powder
    • 2 teaspoons mustard seed
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon dried sage
    • 60ml cold milk
    • 300g grated raw potatoes (optional)

    Prep:3hr  ›  Cook:10min  ›  Extra time:7hr50min  ›  Ready in:11hr 

    1. Cut the pork, veal and fat into 2.5cm cubes. Spread on a plate, and place in the freezer for 10 minutes to make it easier to chop. Place food processor bowl and blade in the freezer as well for the same amount of time.
    2. Set up the food processor and add just enough meat to cover the blade. Pulse to form chunks about 1cm in size. Repeat with remaining meat. Process the fat into smaller pieces, about 6mm, and mix it with the meat.
    3. Put the chopped meat and fat into a large bowl. Season with salt and pepper, sugar, mustard powder, mustard seed, nutmeg and sage. Pour in cold milk, and add grated potatoes if desired. Mix together with your hands.
    4. Make a small patty of the sausage mixture, and fry it in a small pan over medium heat. Taste, and adjust seasonings of the sausage mix if necessary. Cover bowl, and refrigerate for 8 hours to improve flavour before cooking as desired.

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    Reviews in English (4)


    Interesting recipe, but I'm giving it one star because it really isn't a bratwurst recipe. Bratwurst doesn't usually have sage in it, but rather caraway seeds. This is more of a recipe for English pork bangers, in which the main herb is sage.  -  30 Dec 2014


    I made this recipe both with and without the potatoes. Using potatoes stretches the meat a substantial amount without affecting taste - as I don't really care about fat content. Mostly I use the sausage as a breakfast sausage in place of traditional "Jimmy Dean" style sage-dominated sausage. Also with a slice of cheese - like a hamburger. I find the inclusion of veal makes the product authentic. Potatoes have been used in locally produced brats for years, in and around Sheboygan.  -  10 Mar 2010  (Review from Allrecipes US | Canada)


    thanks  -  14 Jan 2012  (Review from Allrecipes US | Canada)