Classic Fresh Bratwurst

Yield: About 5 lbs, about 20 6-inch links


  • 3 lbs Boneless shoulder butt, diced
  • 1 lb Boneless lean veal shoulder, diced
  • 1 lb Pork back fat
  • 1 1/2 oz Kosher salt (3 tablespoons)
  • 1 cup Soy protein concentrate (optional)
  • 2 tsp Ground white pepper
  • 1 1/2 tsp Ground ginger
  • 1 1/2 tsp Freshly grated nutmeg
  • 2 Large eggs, lightly beaten
  • 1 cup Ice-cold heavy cream
  • 10 feet hog casings, soaked in tepid water for at least 30 minutes and rinsed


  1. Combine all the ingredients except the eggs and cream and toss well to distribute the seasonings. Chill until ready to grind.
  2. Grind the mixture through the small die into a bowl set in ice.
  3. 3. Using the paddle attachment of a standard mixer (or a strong wooden spoon if mixing by hand), mix on low speed (or stir) for 1 minute. Add the eggs and cream. Start the mixer on low, then increase the speed to medium and mix until the cream and eggs are uniformly incorporated and the sausage appears sticky, about a minute longer. Sauté a small portion of the sausage and taste; adjust seasonings if necessary. (Refrigerate the sausage mixture while you do this).
  4. 4. Stuff the sausage into the hog casings. Twist into 6 inch links. Refrigerate or freeze until ready to cook.
  5. 5. Gently sauté or roast the sausage to an internal temperature of 150 degrees F.

Courtesy of Austin Cooks, a Culinary Arts program initiative of Austin Community College.