This German Bratwurst recipe brings the authentic taste of Germany’s most beloved sausage right to your kitchen, featuring a perfect blend of pork and beef seasoned with traditional spices that have been perfected over centuries. What makes authentic bratwurst so special is the careful balance of seasonings – white pepper, marjoram, and nutmeg – combined with the proper meat-to-fat ratio that creates sausages with incredible flavor and the perfect juicy texture. These homemade bratwurst are far superior to store-bought versions, with a satisfying snap when you bite into the natural casing and a burst of savory, herb-infused meat that embodies the essence of traditional German butchery. Whether grilled for a summer barbecue or pan-fried for a cozy dinner, these sausages deliver that authentic German experience that pairs perfectly with sauerkraut, mustard, and a cold beer.
Serves: 6-8 people (makes about 12-14 sausages)
Total Time: 3 hours (including chilling time)
Active Prep Time: 45 minutes
What You’ll Need
For the Bratwurst:
- 2 pounds pork shoulder, cut into 2-inch cubes
- 1 pound beef chuck roast, cut into 2-inch cubes
- 1/2 pound pork back fat or fatback, cut into cubes
- 2 teaspoons kosher salt
- 1 teaspoon white pepper, finely ground
- 1 teaspoon sweet marjoram, dried
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 2 cloves garlic, minced
- 1/4 cup ice water
- 2 tablespoons dry white wine (optional but traditional)
For Assembly:
- Natural hog casings (32-35mm), soaked and cleaned
- Kitchen twine for tying
For Cooking:
- Beer for poaching (optional)
- Vegetable oil for frying
- German mustard and sauerkraut for serving
Preparing the Meat Mixture
Start by ensuring all your meat and fat are very cold – this is crucial for proper texture. Place the cubed pork shoulder, beef chuck, and pork fat on separate plates and refrigerate for at least 30 minutes before grinding. Cold meat grinds better and creates a superior texture.
Set up your meat grinder with a medium grinding plate (about 1/4 inch holes). If you don’t have a meat grinder, you can ask your butcher to grind the meat for you, but specify that you want it coarsely ground and kept very cold.
Grind the pork shoulder first, then the beef, and finally the pork fat. Keep each type separate as you grind. The fat should be ground last to prevent it from smearing through the other meats.
Creating the Perfect Seasoning Blend
In a small bowl, combine the kosher salt, white pepper, marjoram, nutmeg, ginger, cardamom, and coriander. Mix thoroughly to ensure even distribution. The white pepper is traditional and provides a cleaner flavor than black pepper, while marjoram is the signature herb that gives bratwurst its distinctive taste.
Add the minced garlic to the spice mixture. Fresh garlic adds depth and authenticity that garlic powder simply cannot match.
Mixing the Sausage
In a large mixing bowl, combine all the ground meats and the seasoning mixture. Using your hands or a wooden spoon, mix gently but thoroughly to distribute the seasonings evenly throughout the meat.
Gradually add the ice water and white wine if using, mixing continuously. The liquid helps bind the mixture and keeps it moist during cooking. The wine adds a subtle complexity that’s traditional in many German bratwurst recipes.
Mix until the mixture becomes slightly sticky and holds together when squeezed – this indicates that the proteins are properly developing, which will give your sausages the right texture.
Preparing the Casings
Remove the natural hog casings from their packaging and rinse them thoroughly under cold running water. Soak them in lukewarm water for about 30 minutes to make them pliable and easier to work with.
Run water through each casing to check for holes and to make sure they’re properly cleaned. Any casings with holes should be cut at the hole and used for shorter sausages.
Thread one end of a casing onto your sausage stuffer tube, leaving about 4 inches hanging over the end. Tie a knot in this overhang to seal the end.
Stuffing the Sausages
Fill your sausage stuffer with the meat mixture, being careful to avoid air pockets. If you don’t have a sausage stuffer, you can use a large funnel and push the mixture through with a wooden spoon, though this method requires more patience.
Stuff the casings at medium pressure, filling them evenly but not too tightly – overstuffed sausages will burst during cooking. Leave some room for expansion and to make twisting easier.
As you stuff, support the casing with one hand to prevent it from bursting while guiding the filling with the other. Work steadily but not too quickly.
Forming Individual Sausages
Once you have a long rope of stuffed casing, it’s time to create individual sausages. Starting about 6 inches from one end, pinch and twist the casing to create your first sausage. Continue pinching and twisting every 5 to 6 inches along the length.
Alternate the direction of your twists – twist the first sausage away from you, the second toward you, and so on. This prevents the sausages from untwisting during cooking.
Use kitchen twine to tie off both ends of your sausage rope, and tie between every few sausages for extra security if desired.
The Crucial Resting Period
Place the formed bratwurst on a baking sheet lined with parchment paper and refrigerate uncovered for at least 2 hours, or preferably overnight. This resting period allows the flavors to meld and the casings to tighten around the filling.
The surface of the sausages will develop a slight pellicle (dry skin) during this time, which helps them hold together during cooking and develops better color when grilled or fried.
Traditional Cooking Methods
For the most authentic preparation, bring a large pot of beer (or half beer, half water) to a gentle simmer. Add the bratwurst and poach them for 8 to 10 minutes at barely a simmer – never boil vigorously, as this will cause the casings to burst.
After poaching, the bratwurst can be grilled over medium heat for 3 to 4 minutes per side to develop a beautiful golden-brown color and slight char that’s characteristic of properly prepared German bratwurst.
Alternatively, you can skip the poaching and cook them entirely on the grill or in a skillet. Start over medium-low heat, turning frequently, and cook for 12 to 15 minutes total until they reach an internal temperature of 160 degrees Fahrenheit.
Serving Your Authentic Bratwurst
Serve the bratwurst immediately while hot, accompanied by traditional German sides. Classic accompaniments include tangy sauerkraut, German potato salad, and a variety of mustards – particularly sweet mustard or sharp German mustard.
Fresh crusty rolls or pretzel buns make excellent vehicles for the sausages, or serve them alongside mashed potatoes and red cabbage for a complete German meal.
Storage and Make-Ahead Tips
Fresh bratwurst can be refrigerated for up to 3 days before cooking, or frozen for up to 3 months. If freezing, wrap them individually in plastic wrap and place in freezer bags to prevent freezer burn.
Cooked bratwurst keep in the refrigerator for up to 5 days and can be reheated gently in a skillet or on the grill. They also freeze well after cooking and can be reheated directly from frozen.
