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Beer Bratwurst

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Rate this recipe 4.5/5 (11 Votes)
Beer Bratwurst 1 Picture

Ingredients

  • 1.5 lbs pork shoulder/butt
  • 1.5 lbs veal leg
  • 3 teaspoons Kosher salt
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons ground white pepper
  • 1 1/2 teaspoons marjoram
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon celery salt
  • 1/4 teaspoon ground ginger
  • 1 teaspoon allspice
  • 1/4 teaspoon caraway seeds
  • 3 tablespoons Italian flat leaf parsley, leaves only, finely chopped
  • 4 oz excellent quality wheat beer (such as Widmer Hefeweizen)
  • 1 about 1 yard of hog casing, soaked and rinsed

Details

Preparation

Step 1

Freeze meats. Slice meat and grind with the course grinding plate. Return to freezer.

Combine seasonings, with exception of the beer. Incorporate into the ground meat using a mixer or your hands.

Grind the meat a second time, using the fine grinding plate.

Check seasonings by frying a tiny portion in a pan. Adjust seasoning if necessary.

Drizzle beer on the sausage mixture, tossing with hands. Cover tightly and refrigerate overnight.

Soak the casing in cold water for 30 minutes and rinse. Stuff the casing with the sausage mixture, create links, and allow to dry on a rack for about 30 minutes or until casings are dry to the touch. Refrigerate or freeze until ready to use.

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