Prime Meats Bratwurst

Total Time:
12 hr 50 min
40 min
12 hr
10 min

one 125-inch rope, depending on size of links

  • Sea salt
  • White pepper
  • Celery seed
  • Mace
  • Minced sage
  • 4 pounds pork butt and 1 pound pork jowl fat, cured overnight with kosher salt
  • 1 cup ice water
  • Natural sausage casings, soaked in ice water
Watch how to make this recipe.
  • First make the brat seasoning by combining equal parts of the sea salt, white pepper, celery seed, mace and 1 tablespoon of the sage. Set aside.

  • Using a meat grinder or food mixer with a sausage grinding attachment, grind the pork butt and jowl fat twice until combined and a smooth consistency.

  • Add 2 ounces of the prepared brat seasoning to the ice water and mix until it forms an emulsion then add to the pork mix.

  • Knot one end of the casing and attach the casing to the mixer sausage making attachment, fill the casings until approximately 3 inches in length, twist and repeat to the desired sausage amount and then tie a knot to secure the last sausage.

  • Poach the sausages in 165 to 170 degree water until the internal temperature reaches 155 degrees (roughly 5 minutes). Put sausages on a grill/under a broiler to finish.

  • (Alternatively, the brat can be cooked in a pre-heated 375 degree oven for twenty minutes or until they are golden brown.)

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.

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