This straightforward recipe shows you how to make authentic German-style bratwurst from scratch using pork shoulder and belly, seasoned with classic spices, and stuffed into natural casings for grilling or cooking.
Ingredients extracted via AI
600 g pork shoulder400 g pork bellysaltlardoilmaceblack pepperwhite peppersheep casings
Procedure generated via AI
Cut the pork into pieces suitable for grinding.
If using whole pieces of meat, mix them with spices and let the mixture marinate in the refrigerator for 1 to 2 hours before grinding.
If your meat is already ground, you can skip the marinating step.
Use approximately 600 grams of pork shoulder and 400 grams of pork belly with about 50% fat content.
Add salt, ground mace, ground black and white pepper, and a small amount of lard and oil.
Mix everything thoroughly by hand, massaging the mixture to improve its texture and binding.
Using a sausage stuffer, fill the sheep casings with the meat mixture, being careful not to overfill and avoiding trapped air.
If air pockets form inside the casings, prick them gently with a thin needle to release the air.
Tie off the ends of the casings and twist the sausages into smaller links by turning them in alternating directions.
Poke 2-3 small holes in each sausage with a toothpick or needle to prevent them from bursting during grilling.