How to Make German Bratwurst! Bratwurst Recipe!
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- เผยแพร่เมื่อ 10 พ.ค. 2021
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In this video I'm going to show you how to make a German style Bratwurst! I am also going to give you the Bratwurst Recipe! The Bratwurst Recipe will be listed below!
All my recipes are in grams per kilogram g/kg
To get from kg to lb divide by 2.2045 eg 5kg/2.2045 = 2.27lb
Bratwurst
Salt 18g/kg
White Pepper 3g/kg
Nutmeg 1g/kg
Ginger 0.5g/kg
Caraway 0.75g/kg
Binder 10g/kg
Cold water, Milk or Cream 100ml/kg
Binder can be substituted for eggs at 2 eggs/kg
The single most popular sausage in the world! There is no end to the variations of the Bratwurst, there is no end to cooking methods of the Bratwurst, and there is no end to the praise the Bratwurst deserves. Bratwurst meaning brat- finely chopped meat and wurst- sausage, has rooted itself at foundation of German cuisine. The Bratwurst has been dated back to the 1300’s in Germany and is still apart of food culture to this day. The North American “Brat” has been known to be a friend of the grill, bun, and sauerkraut.
If you feel up to it here is a link to Patreon:
www.patreon.com/user?u=84459342
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I - แนวปฏิบัติและการใช้ชีวิต
Hey there guys! I'm always open to feedback and video suggestions! If you found this one helpful check out the other videos on the channel and hit that subscribe button!
Hey Duncan (damn, I forgot is it Duncan or Henry :-)), your videos are excellent. If you ask me, you should have a lot more subscribers (well, it is good that you got a few more). Not sure what else to do to grow more? More videos? Keep up the good work! Greetings from Nova Scotia. PS We have 4 pigs now.. hope to have some babies soon :-)
how about more German versions!!! OR... about some French sausage. I'll make Saucisse de Toulouse at home that's the bomb but would love to see someone else make it.
hey Duncan, for people grinding up their own brat, it may be usefull to advise using the 6mm instead of a 3 mm disc, when using the 3mm my brats turn out too dry. I assume that is because of the fat being ground up too fine? ( i go with a 30 to 35% fat content and eggs for binder!!) thanks.
I add liquid smoke to my casting water
It's brilliant you break down the spices per Kg of meat, saves the trouble of conversion & any miscalculations.
Another great Tutorial thank you.
Sir, you are the FIRST one that I have watched that is truly informative and a pleasure to watch. Thank you.
Thank you very much Ted. I am happy you find them useful.
Agreed with details are good. Don’t change a thing Mr. Duncan. I appreciate you caring enough to include the details and understanding your average viewer is clueless; your remaining viewers should have started their own educational video yrs ago….. but they didn’t! Instead their life is criticizing the rest of us. Everyone’s a critic! Applause to you, for doing things.
It behooves every man to remember that the work of the critic is of altogether secondary importance, and that, in the end, progress is accomplished by the man who does things. Theodore Roosevelt
Duncan you are the best on TH-cam, I just mixed up 6 kilos of this brat recipe. I substituted half the white pepper with course ground black peeper and I also added a little marjoram, coriander, cardamum, and mustard powder to the recipe. I've watched many of your videos, all are top notch. You have the heart of a teacher.
Going to have to try this one. The wife is german and wants brats. Your dry cure bacon recipe turned out excellent. Thanks.
Awesome. Great video’s! Thank you. I always learn.
Thank you SO much for such an informative and detailed video.
You are so welcome!
Oh I'm so going to try this.
Thank you for the video.
this is gonna be my new favorite channel! happy to have found this.
This guy is the best...He is very professional...
I made this for grilling instead of poaching. Absolutely delicious!
Love your videos. Thanks for teaching this American public school product the real way to measure.
Thank you, I'm glad you like it!
1kg = 2.2045lbs, so 5kg = 11.02lbs, you divided instead of multiplying in the description, above.. Love your videos and can't wait to try making these!
awesome!
Duncan thank you for your recipe. great flavor. I then used this as a base to get creative using beer instead of water and adding garlic and red pepper to make a little heat. keep it up
got a kitchenaid mixer with meat grinder and sausage stuffer attachment for christmas. its the day after and i had to play with my new toy. went out and purchased sausage casing's and a 10lb pork butt. i made this exact recipe, and split half and added cheddar cheese. holy moly, It was delicous!
I have one of those too.
Great stuff, Duncan !
I make sausages at home but have learned from trial and error. you have given be some great tips and help.
Duncan, I just discovered your videos a short time ago and I've been totally drawn to them, in a way that I'm not drawn to most cooking video. TODAY, I just realized why. You are like the Bob Ross of meat! I can put one of your videos on the same way I put Bob's Joy Of Painting video on in the background. I can do my work and learn something creative, at the same time. Like Bob, your presentation is soothing to watch. Well done, sir!
DH you are heaven sent I'm just starting out and a couple weeks ago I used Boston butts and a HI mountain Wyoming seasoning everyone love but with your videos I can make use my own seasoning and make it mine so thank you for all you do it is great! Deer in my parts are in trouble.
Haha well thanks man! lol your going to have a busy hunting season now! Also you save money on spices when you make them yourself.
I have learned a great deal from the videos l have bought both books try to make a different sausage every weekend
Brilliant 👍 Thank you 🙏
this looks absolutely delicious! I cannot wait to try this.. just getting into making sausages and smoking here!!
Thanks Roll, enjoy man its lots of fun!
It looks delicious !! thank you..
My pleasure 😊
Followed your advice and bought a 7L/ 15 pound stuffer. I'm glad I did
Happy sausage making sir!
Just getting into making sausages. Love your videos.
Thanks NetStocker. Happy Sausage Making to you!
You changed my life, opened my eyes. Beleive me❤🎉🤩
Duncan I sure appreciate all your excellent videos & all the effort you go through to make these videos (I made 6 videos on sausage making with my brother Inlaw ) & met lots of awesome & grateful people (but TH-cam is full of trolls )…. Keep up the awesome work & thanks for all the great info you’re sharing with all of us (love your passion & don’t let the trolls ever get to you ). You are an awesome person & I’ve learned lots of tricks from you already that I didn’t know (you’re a great teacher) & I’d love to work with you one day !. Have an awesome day & thanks again !. Marty (The sausage Meister) Ps that’s my TH-cam name (it was a joke the name) I’ve got lots to learn . I know enough to be dangerous lol 😂
Hey Marty that is awesome, good for you.
Yes this TH-cam thing has been great meeting other meat heads like me!
I'm happy to hear your enjoying the channel Sausage Meister, ill be sure to check out your videos!
Keep up the sausage making my friend!
Hey Duncan! Loving how you break it all down and explain the purposes of the binders and acceleraters. I have a video suggestion…when in Germany I ate Weisswurst for breakfast pretty much every morning lol. Would like to make some from scratch. Fingers crossed 😁
BC Roger. I visited Munich once the Weisswurst has been my favorite sausage ever since. I may need to order some of that delicious mustard they serve with it for the video.
It will now be on my to-do list.
awesome recipe.... I'm still trying to break the code on the Johnsonville Brat recipe. haven't nailed it yet but still trying. So question is what is the flavor difference with the white vs black pepper??
LOVE IT
Thank you. Sorry I missed this comment a while back, hope you are still loving them.
Love all your videos, Duncan! I've made this recipe a bunch of times now, and it's always a huge hit! I would love to see a video of what in Canada is called the European wiener, and what may be what the Germans call a Frankfurter Wiener. I tried a recipe from the Marianski book, but the result was crumbly. I used a food processor to emulsify, and suspect I went over temperature :( I'd love to have your insight, plus some tips on how to deal with those teeny sheep casings! Please keep making videos! There are more and more of us who are loving them :)
Hi Duncan, love your channel. I bought the 1001 sausage Recipes, excellent recommendation. I have a question, on page 33 - Bratwurst- German recipe, there is no mention of the fat ratio. Should I use the 20% usual or just stick exactly to the book? Cheers MD
Hi, great video, I saw in the back it looks like you have a Z-linker, could you show us how you use it?
Chicken and a beef blood sausage last weekend very good
looks amazing, I'll have to try this myself. I have 2 questions:
1. what temperature is the water while cooking? I'll probably just use a sous vide for precision.
2. you mentioned different options mushrooms/onions/etc... at what ratio do you recommend adding them?
Thank you Leah!
1. The temperature is about 185f or 85c. You basically just don't want it to boil and split the sausage casings, or you will loose all that awesome fat and flavor. Any temperature over 160f 71c works though it will just take a little longer if you are closer to 160f 71c.
2. It really depends on what you are using but I usually use them around 45g/kg to 130g/kg. If you are using 130g/kg there will be some in every single bite, however you may run into texture issues if you are using something with high water content like fresh mushrooms. So you may want to sauté them to get some moisture out use a little less or use dehydrated products as they will pick up the moisture from the meat in the cooking process anyway.
I hope this answers your questions.
Good luck enjoy and let me know how you like them!
Hey Duncan love your videos, I’m in Edmonton and make my own sausage from wild game I’ve got some great ideas and recipes from your channel. Where are you located I would like to come and buy some of your products?
Duncan, my new best friend!!
Thank you ❤
Great point on stuff size I have a 5 lbs stuffer...way to small! Definitely need to upgrade. been working my way though all the undersized equipment I started with
Good stuff! That's how it all starts!
Just found you and thanks for posting a great video. I felt like I was in a class with you despite another comment that suggested you to edit and make it more viewer friendly. Nothing wrong with that but I enjoy them as they are. I felt like raising my hands to ask you a question.. lol.
Anyway.. question: Do you recommend or practice poaching all fresh sausages or just bratwurst? I’ve been making sausages for a minute but only fresh and at the moment marinating my meat for jerk pork sausages. I usually freeze them but thinking about the poaching method before freezing. Would love your input!
Great job again and I’m now a fan! 👏🏽❤️
Also, where are you based? I detected a slight Canadian accent..you also use the metric system.. I’m from Canada but live in the states! Just curious..
Hey there Lisa, thank you for the feedback and I am happy to hear you enjoyed it.
To answer your question on poaching. I wouldn't recommend poaching all fresh sausages. It is a cooking method that is used for certain sausage for sure. Like Bratwurst and some other European sausages. Sometimes you can poach sausages ahead of time that are then going to be grilled. You just have to change up your grilling technique since they are cooked already. I usually just sear the outsides when I have a pre-cooked poached sausage.
Hope that helps?
And you bet I am from Rimbey Alberta Canada.
Thanks again for watching Lisa!
Awesome Vid Gunna Give it a try, If a guy was to do the Honey and Mustard kind, What would you say to use as a ratio/g/kg to add for the honey and the mustard ???
Cheers
id make up a honey mustard sauce and maybe use it at 30-40g/kg
Thanks again Miles!
Good day duncan,would like to know ur top 10 sausage and their recipe😊
hi, not a topic for this particular video but guessing you'll have an answer. I made salami 2x (in fridge) - first run was good, second time, some of the salamis after drying (maybe too long?) had hollow brown holes in the center, not tasting bad, but looked not good at all... any ideas what happened? please and thank you
Really enjoy the video, just wondering if this would be similar to a schneiders oktoberfest sausage? Dying to find a recipe like that. I also know Loblaws sells and Oktober Wrust as well. Also if you could make a video for a honey garlic that would be great :) Keep up the good work :)
Sounds good I can make up a Honey Garlic one day.
I would use the Weisswurst recipe except exclude the lemon zest and parsley and you'll probably be pretty close to the Oktoberfest sausage.
I just can't stand white pepper, so I obviously utilize black pepper. tastes just great! I'm in Minnesota and we seem to be wild rice crazy. So, my very best seller is wild rice bratwurst. They are pretty darned good I have to say.
What is the best binder please?
I like putting parsley in.
I personly like Sausage maker spices and products, by the way, do you like pork bought for making sausage
Do you do a deer and pork shoulder brat with some heat cheese and jalapeño and use the poaching method?
Good video, I am new to making sausage and your breakdown of the spices, the amounts and suggested variations is very welcome. Cheers.
very nice course I have watched it three times already. do you grind caraway seeds?
Thank you very much. You must know your brats now.
I do I grind most of my spices for even distribution in the sausage.
@@duncanhenry Thanks
Good day, I have been looking for a beer sausage recipe for a long time and I have not been able to find one. Is a german bratwurst the same as a beer sausage? if not do you have a recipe for one? Thanks
Hi Duncan. Do you have a video/recipe for schneiders oktoberfest sausage
How much more to season deer? Love the recipe when using pork..
This recipe is now on the "to do" list cheers.
Hey BJ, thats good to hear I'm looking forward to your review.
awesome recipe, do you know how to make German bierwurst would love the recipe.
Thank you, glad you liked it! I do have a recipe for that, I'll have to add it to my videos to make list.
I like adding my extras into the grinder as I'm grinding the meat.
Duncan, would like to include garlic. Would you use ground? How much for 5 lbs? Thanks
Found you chart. I'm good.
What is a gluten free binder for sausage
some meat/sausage makers add spices to water/beer to get a better uniform mix,, your thoughts
Miss eating "Brats" in Germany....
Hopefully you make it back again one day.
Hi. I just stumbled onto your channel and now I am hooked! A question (and then a story), can you skip stuffing the meat into casings and just fry the sausage in patties? Now the story: Way back in the 1960s, we had an old German family that made "German Sausage" that was wonderful. They would always give us some when they made a new batch. My folks wanted more, so they asked him if he would help them make some. He said sure, just go to the local livestock auction next week and buy a nice 300 pound hog. Take it to the slaughter house and have them butcher it and grind up the whole thing for you, which they did. The next week we took the pork to him, and we commenced the process by putting the pork in one of those large galvanized washtubs. Mom wanted the recipe for future reference, but he said, there's no recipe, its just X handfuls of (????) and X handfuls of (?????), and so it went. When it was done, it was perfect. I don't remember him boiling it after it was stuffed, but we froze all of it, and mom usually fried it in a cast iron skillet or boiled it. We never did get a recipe. I would give my eyeteeth to have it, as I have never found any as good as that was. I'll probably take a try at this recipe and see if it is close! Thanks!
On a bun with hot mustard and sauerkraut. Yum. Haven't binged on your whole channel yet, but have you ever done Weistwurst?
If you use egg as binder, would it be cooked or raw egg?
I have a suggestion - can you make a poultry-only sausage (for the health-conscious or those with pork allergies)?
Last question - my first attempt stuffing sausage yesterday, I kept getting air in my casing. I'm using a plastic horn for my meat grinder attachment (powered by my stand mixer) - any idea why? Also it took me ages to get the casing on the horn because it kind of stuck to the plastic. I tried lubricating it with olive oil beforehand - how do you get yours to slide on so smooth?
If you are wanting to use it as a binder you would use raw egg. Raw eggs are an okay binder but you don't want to use too many as it will start to affect texture and flavor.
You can get good protein extraction by adding salt and just mixing really thoroughly.
Yes you betcha I have had a couple poultry requests.
When using a grinder to stuff it is pretty much inevitable, your going to get air pockets. This is because you have to feed the throat of the grinder bit by bit. I would suggest getting even a small sausage stuffer it will take care of the majority of that problem.
If they are sticking really bad they may not have been soaked long enough or flushed. Don't forget to put a bit of water in the casings and run it though before you put it on the horn/stuffing tube.
@@duncanhenry Many thanks for the comprehensive reply :). My second casing slid on a lot easier - this one I lubricated with water instead of oil. Not intuitive but maybe water is a better casing lubricant than oil?
My first attempt at chicken sausage was 3kg of chicken, one apple, one onion, and a good squirt of olive oil. I was able to make sausage with this mix and everyone loved it, but to me it was underwhelming. There was no snap, the texture was a bit like chicken flavoured sawdust. I now realize that that's not a lot of flavour ingredients with that massive amount of chicken. I know poultry is challenging because of the low fat content, but any pointers you have would be most appreciated. Else a whole video about making chicken sausage 😁.
Ooh, another video idea - how to clean a sausage stuffer. The "how to clean your grinder" video by Sears has millions of views. What TH-cam needs is a quick how-to for getting the leftovers out of a sausage stuffer and making it spotless.
I'm sure he has a tofu recipe for you. "Health conscious" isn't defined by the protein source. :) If you have a pork allergy try 50% cat, 20% dog and 30% beef. The domestic marbling will offset the lack of fat in the beef.
Where do you get those nice long casings?
How do I print your recipes
Good video, thanks for this. One correction on your German, though: "brat" comes from "braten" which means to fry or roast, ie, to cook at a high temperature and it applies to any food that can be fried, not necessarily just meat. It doesn't mean "chopped meat." For example, there is "Bratkartoffeln" which means "fried potatoes," and there is "Sauerbraten" which is "pickled roast beef." So "bratwurst" actually means "fried sausage." Otherwise, great job here.
Hey there Brianna Thanks for the correction. I have been led astray by my sausage book and Wikipedia not sure if there is a difference between old High German and Modern German.
This is modern german. In the old language when brats were first made it meant "finely chopped". Therefore in the word bratwurst it means finely chopped as that is the original meaning.
Could milk powder be used as a binder?
I'd use whey protein instead of milk powder.
What is binder? What is a fine grind..... 3/16 or 1/8 inch holes?
for the answer to binder id check out the "how to make a sausage recipe" video.
Also the fine grind is 1/8"
Bratwurst is course usually with emulsion added to it. Weisswurst is a fine emulsion sausage with milk added to it.
where do you buy your spices?
unipac in Edmonton ab
What exactly is the 'binder'?!
quick question i have seen alot of differnt ways to make links from chains to twisting and then contuining. is there really an differnce in linking or is it just style that the maker wants?
Hey Adam good question. I would say it is mostly preference of whoever is linking and what your customers find most appealing (if you are running a store). The only time it definitely matters is if you are making a smoked sausage. The reason being the "tree style" which you often see with fresh sausages, it doesn't work for for smoked sausages because they are all in contact and don't let air flow over the surfaces for drying/smoking/cooking.
Hello, man... if its one thing I LOVE...its a bratwurst! Hey if you are up for a suggestion, I know this will probably get me plenty of hate comments but I love the Johnsonville bratts, could you possibly share a recipe that would get us close to one of theirs? Theirs come raw or maybe I'm just thinking they are raw since they are whitish? Anyways, love your videos and what you are doing. Please don't stop!
Thanks again Rusty KC. I hope there is no hate for a Johnsonville brat haha I used to eat them all the time when I worked in the grocery store!
Ill see what I can do. Ill have to buy a pack and fry them up first!
@@duncanhenry thanks buddy. I literally just found your channel over the weekend and have been devouring your content. I need to check and see if you have any chicken or turkey sausage recipes. I started a diet 2ish weeks ago so your videos are torcher (but in a good way, gives me something to look forward to when I loose this spare tire!). I doubt there is such a thing but I need to try to find a "diet sausage". Have you ever heard of such a thing?
Again, love your videos!!
@@rustykc Just eat the skins. 😎
To make stronger flavored brats. Other than salt. Would twice the amount of spices be too much. What percentage more would you use if a customer asked for stronger flavored brats?
Agreed what we in Armerica call a "Brat". most do not use a binder or Ginger. Use of caraway is somewhat regional, and no nutmeg, but rather mace is used instead.
Yes sir the beautiful part about sausage making is everyone can make it their own way.
Could you do a ham Corse style kielbasa sausage please
Hey Gilbert, you bet! That's my fist request so I can do that for you. It might be a week or two but ill make it up for ya!
How much white pepper?
My wife married an Italian man... That's on her! She made her bed..... :)
She's a fine Viking woman (who I love) and I made her these Bratwurst as best I could.......I'm popular at home! Thank you Duncan!
Lol well happy Viking wife happy life!
Glad you liked them.
I've never heard of caraway in a German bratwurst. Perhaps you meant coriander? I asked some of my relatives in Germany about caraway in bratwurst, and they too thought it unusual, although in Franconia, caraway is added to almost everything - so perhaps the idea comes from there. The most common spices used in ordinary German bratwurst are marjoram, mace, coriander and white pepper. That's not to say that you can't put caraway in a bratwurst, just that it isn't typically a flavor associated with it in most of Germany.
Well that Bratwurst does change quite a bit from region to region, so you can find all sorts of different recipes for it. It isn't uncommon to have caraway in them, it is also pretty common to find mace or coriander, most definitely white pepper. There is all sorts of recipes for the brat the one I used in the video is the recipe I came back with from a visit to Germany.
The very best brats I ever bought in a store had a very noticeable level of caraway.
@@reboot_2.00 Traditional and historical Thüringer Rostbratwurst recipes have ground caraway(1g/kg) AND crushed or "bumped" caraway(3g/kg)... you can often see small chunks.
When you say "binder" what is your definition? Dry milk, bread crumbs or something else? Great video by the way!
Hey Peter, thanks and thanks for the question. I have a video on the channel that explains sausage ingredients.
th-cam.com/video/Va5rLBNiG9M/w-d-xo.html
It explains what a binder is and the difference between binders and fillers.
Please describe what you mean exactly when you mention cooking yield.
Pre-cooked weight -cooking losses = yeild
Great I love your technique. Mr Duncan do you hotdog that have a snap. Thanks
Need a guideine for using food additives - 🙏
Check out the how to make a sausage recipe it might be what your looking for.
Where is your sausage shop
Rimbey Alberta.
@@duncanhenry do you ship to Wisconsin.
Binder?
I've used no fat powdered milk in the past....forgot Soy protein concentrate last time I was in Calgary.
Not many options here.
💙💙💙🇹🇷🇹🇷🇹🇷🤗🤗🤗
Hey Duncan you might want to change your formula. 5kg is NOT 2.2 lbs. it is the opposite way. 5 pounds is 2.2 kg. Other than that I will try this recipe this time.. I have a REAL good recipe for brats but I will try yours.. what are binders?
You are correct, I messed that up. I usually use a Soy Protein Isolate for my binder at 10g/kg
I hope you like it!
no mace? no cardamom?
I cut way back on salt 5 grams
Bratwurscht? Mehr.
Bier? Bitte.
Sauerkraut? Ja.
Hotel? Trivago.
Fennel
You usually add Fennel to yours I assume?
Brat means to fry
Türkçe yazın lütfen çok dariliyorum
Brat means to chop
video starts at 6:18 - you're welcome
Thanks.
I enjoyed it from the start.
Your conversion from kg to pounds in the description is backwards. There are always more pounds than kg.😉. Hope to drop by one day when I'm in the neighbourhood.
haha I realized that afterword's, it's is corrected down in the description though.
@@duncanhenry nope, still backwards: "To get from kg to lb divide by 2.2045 eg 5kg/2.2045 = 2.27lb"
Loved the video. One quibble-you have the Kg to lb conversion the wrong way around, 1Kg is nearly 2lb. So 5lb/2.2045 = 2.27Kg
The way you calculate your recipe as percentages is exactly the way bakers calculate water, salt etc additions, as % of the flour.