Bratwurst, a type of German sausage made from pork, beef, or veal, is a staple of German cuisine and is celebrated for its rich flavors and versatility. The word “Bratwurst” comes from the Old High German Brätwurst, from brät-, which is finely chopped meat, and Wurst, or sausage. Though it originated in Germany, Bratwurst has become popular worldwide, especially at barbecues and as street food. Homemade Bratwurst is particularly satisfying, as it allows for customization of flavors and the assurance of quality ingredients. This sausage can be grilled, fried, or simmered, and is commonly served with sauerkraut and mustard, making it a hearty and comforting dish regardless of how it’s prepared.
Prep Time: 2 hours (including chilling time)
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Ingredients:
- 2 lbs pork shoulder, cubed
- 1/4 lb pork fat, cubed
- 2 tsp salt
- 1 tsp ground white pepper
- 1/2 tsp marjoram
- 1/4 tsp caraway seeds
- 1/4 tsp nutmeg
- 1/2 cup ice-cold water
- Sausage casings
Instructions:
- Partially freeze pork and fat for easier grinding.
- Grind pork and fat through a meat grinder.
- Mix in spices and cold water until well blended.
- Rinse casings; stuff sausage mixture into casings.
- Twist into 6-inch links.
- Refrigerate for at least an hour before cooking.
- Grill or fry over medium heat until cooked through.
Homemade Bratwurst offers a rewarding experience for any home cook interested in traditional sausage making.
The history of Bratwurst in Germany dates back to the 14th century, with each region developing its own version. Nuremberg, in particular, is famous for its distinctive, smaller-sized Bratwurst.