Easy Homemade Bratwurst
Learn to make authentic homemade bratwurst with this easy recipe using simple ingredients and warm German spices. Perfect dinner for any night.
Ingredients
- 2 pounds ground pork shoulder
- 0.5 pounds ground beef chuck
- 0.25 cup ice water
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 0.5 teaspoon ground marjoram
- 0.25 teaspoon caraway seeds, crushed
- 0.25 teaspoon ground nutmeg
- 0.125 teaspoon ground ginger
- 0.125 teaspoon garlic powder
- 1 large yellow onion, minced fine
- 2 natural hog casings or collagen casings
- 2 tablespoons whole grain mustard
- 1 large head green cabbage, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 teaspoon caraway seeds
- 2 tablespoons butter or ghee
- 1 cup beef or vegetable broth
Instructions
- 1
Place the ground pork, ground beef, and ice water in a large mixing bowl and refrigerate for at least 30 minutes to keep everything cold.
- 2
Combine the kosher salt, black pepper, marjoram, crushed caraway seeds, nutmeg, ginger, and garlic powder in a small bowl and whisk together thoroughly.
- 3
Remove the meat mixture from the refrigerator and add the minced onion and spice blend, then mix gently with your hands until just combined, being careful not to overwork the meat.
- 4
Soak the casings in warm water for 10 minutes to soften them, then carefully run water through the inside of each casing to rinse thoroughly.
- 5
Fit a piping bag or sausage stuffer with the casings and feed the meat mixture slowly into the casings, twisting every 4 to 5 inches to create individual links.
- 6
Prick each sausage link several times with a sharp needle to prevent bursting during cooking.
- 7
Heat a large skillet over medium-high heat and add the bratwurst links, cooking for 8 to 10 minutes while turning occasionally until golden brown on all sides.
- 8
Reduce heat to medium-low and add 0.5 cup of beef broth to the pan, then cover and simmer for 10 to 12 minutes until cooked through completely.
- 9
Transfer the finished bratwurst to a clean plate and tent loosely with foil to keep warm.
- 10
In the same skillet, melt butter over medium heat and add the sliced cabbage, stirring occasionally for 3 to 4 minutes until beginning to soften.
- 11
Stir in the apple cider vinegar, remaining broth, and caraway seeds, then reduce heat and simmer uncovered for 8 to 10 minutes until the cabbage becomes tender and slightly tangy.
- 12
Taste the cabbage and adjust seasoning with additional salt and pepper as desired.
- 13
Divide the bratwurst and sautéed cabbage among serving plates and serve with whole grain mustard and crusty bread on the side.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| ground pork shoulder | ground turkey breast | Turkey is significantly leaner than pork, reducing overall fat and calorie content while maintaining protein density for a lighter version |
| natural hog casings | no-casing bratwurst patties | Eliminates the need for casings entirely and allows you to make patty-style sausages that are easier to handle and cook evenly |
| butter or ghee | extra virgin olive oil | Olive oil contains heart-healthy monounsaturated fats and polyphenols that reduce inflammation compared to saturated fat in butter |
| ground beef chuck | ground lean grass-fed beef | Grass-fed beef contains higher levels of omega-3 fatty acids and CLA, which promote better inflammation markers and gut health |
| kosher salt | sea salt or pink Himalayan salt with reduced quantity | Reducing sodium intake supports better blood pressure and reduces water retention while pink salt provides trace minerals |
| beef or vegetable broth | homemade low-sodium bone broth | Bone broth contains collagen and gelatin that support gut lining health and improved digestion while reducing processed sodium |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 385 |
| Total Fat | 18g |
| Saturated Fat | 5g |
| Cholesterol | 78mg |
| Sodium | 520mg |
| Carbohydrates | 9g |
| Fiber | 3g |
| Sugar | 2g |
| Protein | 42g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
