German Bratwurst Sausage

Several raw sausages with visible herbs and seasoning, tied at the ends with string, are displayed on a surface. A blurred jar of herbs is in the background.

If you’ve ever thought about making homemade bratwurst, you’re not alone. This traditional German sausage recipe is a classic for those who love hearty, savory meals, and it’s surprisingly fun to make, even for a small gathering or holiday meal. There’s something so satisfying about making bratwurst from scratch; it’s fresher, and you can adjust the spices to your taste. Brat wurst or weisswurst can also be grilled.

Course Main Dishes

Cuisine European, International

Keyword beef, best bratwurst, brat, bratwurst, bratwurst sausage, casing, cook, german, german bratwurst, german sausage, link, make bratwurst, meat, pork, recipe, sausage, sausage made, smoke, spice

Prep Time 30

Servings Medium Size Sausages

Calories 270kcal

Author Zuzana Paar

Equipment

1 Mixing Bowl
1 Tube for Filling the Sausages
1 Thread

Ingredients

Natural Casing
2 Tablespoons Sausage Seasoning Homemade
1 Pound Minced Meat

US Customary - Metric

Instructions

Start by gathering all your ingredients. Make sure your meat is cold, as this helps it hold together better and makes stuffing the sausages easier.
Combine your minced meat with all the seasonings. Mixing by hand is usually best, as it ensures that every bit of meat gets well-coated with spices. Keep it simple with salt, pepper, and garlic, or add nutmeg and marjoram for a classic German flavor.
Soak the natural casing in warm water to soften it and rinse it inside and out to remove any salt. This step is crucial for achieving the right texture in the final sausage.
Using your sausage stuffer or a makeshift tube, gently fill the casing with the meat mixture, being careful not to overstuff. Go slowly, and if you’re doing this for the first time, don’t worry if it takes a bit to get used to.
Once the casing is full, use thread to tie off the ends and divide the long casing into individual sausages. Keep them at a size you like; smaller portions are easier to manage and fit perfectly into a small-batch cooking routine.

Video

Notes

Use Cold Meat: Keeping the meat cold while you’re working with it prevents it from becoming too sticky and makes it easier to handle.
Cook Slowly: Either grilling or in a pan, start at a low temperature to cook the sausage before raising the heat for a crispy finish.
Rest Before Serving: After cooking, let the bratwurst rest for a few minutes to lock in juices.
Meat Type: The sausage made from pork or beef is good. Make sure that it is the lean part to have the best bratwurst sausage.

Nutrition