Homemade Beer Bratwurst
ID: 412751f0...
Learn how to make juicy, flavorful pork bratwursts from scratch. Simmered in a rich beer-and-onion bath and finished over charcoal on a Weber Kettle, these sausages feature a snappy casing and a perfectly seasoned, creamy texture.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Cube and semi-freeze the pork butt. → Grind the meat coarsely and mix with spices and heavy cream until tacky. → Stuff into hog casings, twist into links, and air-dry in the fridge overnight. → Simmer the sausages in a beer-and-onion bath on the grill. → Sear the sausages over direct charcoal heat and serve in buns.
Cooking Steps
Brief Cooking Order
Cube and semi-freeze the pork butt. → Grind the meat coarsely and mix with spices and heavy cream until tacky. → Stuff into hog casings, twist into links, and air-dry in the fridge overnight. → Simmer the sausages in a beer-and-onion bath on the grill. → Sear the sausages over direct charcoal heat and serve in buns.
Introduction
Learn how to make juicy, flavorful pork bratwursts from scratch. Simmered in a rich beer-and-onion bath and finished over charcoal on a Weber Kettle, these sausages feature a snappy casing and a perfectly seasoned, creamy texture.
Step 1
Remove the bone from the pork butt and cut the meat and fat cap into small cubes suitable for your meat grinder.
Step 2
Spread the cubed pork onto a sheet tray and place it in the freezer for about 1 hour to get nice and chilled.
Step 3
Combine all dry spices (kosher salt, white pepper, ground ginger, granulated garlic, ground mustard, mace, dried thyme, ground coriander, caraway seeds, and milk powder) in a bowl and mix thoroughly.
Step 4
Grind the chilled pork cubes through a coarse grinder plate.
Step 5
Transfer the ground meat to a meat mixer. Mix briefly, then add the dry spice mixture and the cold heavy cream. Mix until the mixture is sticky and tacky.
Ingredients List
Important Notes
Keeping everything—the meat, grinder parts, and mixer—as cold as possible prevents the fat from smearing and ensures a tight emulsification.
Heavy cream and milk powder act as excellent binders to make the sausage extra rich and hold its moisture.
Drying the stuffed sausages in the fridge overnight helps the casing dry out, giving them a much snappier bite when cooked.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...