The easiest German Bratwurst recipe ever!

This is the ultimate beginner's sausage.
👉 See other sausage recipes: • Sausages
All pork Nuremberg style brats are super easy to make without specialized equipment except for a sausage stuffer. If you're just starting out on sausage making, this is the recipe for you. Brats fresh from the grill are always a winner.
About the measurements: ideally use a kitchen scale, set it to metric (g) and just weigh the ingredients until the given weight is displayed. No need to be familiar with metric. Most kitchen scales will not be precise enough for the spices, so you'd have to ballpark these with the given volume measurements. If you intend to make recipes like this more frequently, a small spice scale is less than $10 on Amazon.
Amazon Affiliate Links:
🌐 Sausage stuffer used in the video: amzn.to/3NJtLnf
🌐 Sheep casings: amzn.to/3U8ZNMZ
🌐 Spice Scale I use: amzn.to/3BU8qo4
🌐 Kitchen Scale: amzn.to/3NsKkDq
Disclaimer: As an Amazon Associate I earn a small commission for qualifying purchases from the links above without any additional cost to you.
Ingredients
600g (1.3lbs) Pork Shoulder
400g (0.9lbs) Fatty Pork Belly
Sheeps casing
Seasonings:
19g (3.5 tsp) Salt
2g (1tsp) Black Pepper ground
1g (0.5 tsp) White Pepper ground
4g (5 tsp) Marjoram ground
1g (0.5 tsp) Macis ground
0.5g (0.25 tsp) Allspice ground

Method:
Ideally:
Cut the meat into meat grinder size pieces. Add all the seasonings, mix, cover and leave in the fridge for 2 hours. Then cool the meat in the freezer until almost frozen and grind the meat using the smallest plate you have, 3mm plate is ideal.
Without meat grinder:
Mix the finely ground meat with the spices. Pop it into the freezer for half an hour until really cold.
Mix and mash the ground meat mixture for a few minutes. Easiest is to do this by hand, but feel free to use a stand mixer with dough hook to mix.
Fill the mix into a sausage stuffer and stuff it into sheeps casing about the diameter of franks. Twist to desired length, tradidional is about finger long. Alternative is to form sausage spirals, securing them with long skewers.
Poke the sausages with a needle or other implement that makes tiny holes. This is so fat can render out and your sausages don't burst when cooking.
Enjoy!

Attributions:
Photo of Brat Lunch:
By Daderot - Own work, Public Domain, commons.wikime...
Photo of 3 brats in bun:
By Janericloebe - Own work, Public Domain, commons.wikime...
Photo of pile of sausages:
By Dirk Vorderstraße - Nürnberger Würstchen, CC BY 2.0, commons.wikime...

[@wolfgangskuche7719]

Hast Du gut hinbekommen die Wurst, sieht lecker aus 👍

[@readelundy7620]

I live in Wisconsin and have never heard of this style of bratwurst before!

[@skipthejunk]

@readelundy7620 it's also called "Rostbratwurst". That's what it mostly goes by in Germany because Nuremberg bratwurst is a regionally protected label and only a sausage made in Nuremberg can legally be called that.

[@Batvolle]

Close enough, für mich als Bayer / Franke :)

[@cenotaphilia]

this doesn't look too difficult. I'd love to try the recipe, but I need to find the machine to stuff the sausages. I hope it's not too expensive!

[@skipthejunk]

@@cenotaphilia if I recall correctly, the one I'm using in the video was under $30 on Amazon. Of course that's been a few years...

[@thisguy2958]

A sausage stuffer is gona be as expensive or as cheap as you want. A basic one will be around 30 bucks to 40 bucks.

[@skipthejunk]

@@thisguy2958 I put a link to the cheap one I'm using in the description (it's a Amazon affiliate link - shameless plug...). You're correct, it's just under $30. The cheap ones have their downsides. Like the one I'm using doesn't completely seal around the plunger so when you take it apart for cleaning there's a little material where the threads are. I reduce the problem by just wrapping the plunger with plastic wrap - that way it's easier to clean. I'd love one of the nice ones, but that doesn't calculate for me considering that I don't make loads of sausages. Plus that 2 pound one in the video stores easily - always a problem in my kitchen.

[@Fishkuttingbd]

❤❤❤❤❤❤❤❤❤❤😮😮😮😮😮😮😮😮