Print Pin
5 from 1 vote

Homemade Bratwurst

You can make homemade bratwurst at home. 
Course Main Course
Cuisine American
Keyword Homemade Bratwurst
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 10
Calories 56kcal
Author Stephanie Manley


  • 7 feet pork casings
  • 1/2 pound boneless pork shoulder roast, well chilled
  • 1/2 pound boneless veal, well chilled
  • 1 3/3 teaspoons black pepper
  • 1 1/2 teaspoon salt
  • 3/4 teaspoons Sugar
  • 1/2 teaspoons Dry Mustard
  • 1/2 teaspoons Ground Mace
  • 1/2 teaspoons dried Marjoram, crushed
  • 1/2 teaspoons Ground Nutmeg


  • In a small bowl, combine spices. Sprinkle mixture evenly over meat; mix thoroughly. With the coarse blade of a food grinder, grind the meat with the spice mixture until well mixed. Use a medium stuffer for casings. Run cool water through casings, soak in water 2 hours or overnight in the refrigerator. 
  • Attach sausage stuffer attachment to an electric mixer or food grinder. Using a 3 to 4-foot piece of the casing at a time, slip one end and then the remaining length of casing onto the medium or small stuffer tube. Using coast blade of grinder force sausage mixture through the tube till even with the tube opening. Pull off two inches of the casing and tie a knot. Fill the casing firm, but not too full, twisting casing when the links are 4 to 5 inches long. If desired, tie string at the twist. Wrap and chill at once. Cook soon, or freeze, for later use.


Calories: 56kcal | Carbohydrates: 0g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 378mg | Potassium: 123mg | Fiber: 0g | Sugar: 0g | Vitamin C: 0.1% | Calcium: 0.7% | Iron: 2.2%
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!