Beer Brats from Scratch | Delicious Homemade Bratwurst | Sausage-Making Instructions plus Recipe 

Nice video! You did a great job on those brats!👍👍

Saving this series can' wait for butcher time in 3 months! Thank you

little trick with spices, add it before you grind it , it mixes in so much better and you do not over work it. than add beer after

That is amazing to watch. Peace To All!

Nice job. If I might make a couple suggestions. The first is try using a turkey roaster to mix the sausage in rather than a stock pot. I regularly do 15lb batches of breakfast sausage and its much easier to mix it in a the roaster. I also now try to get boneless pork butts when I can. They cost a little more but because they do not have the blade bone in them they are a little easier to work with. Not a lot of places carry them but in this area GFS has them on hand most of the time.

Great video, you explained everything , and showing the steps will help a beginner like me.

Best cooking show ever!

Great video thanks

Although your casings weren't packed in salt, it's still a good idea to flush them with water while you're putting them on the horn. It will help to untwist them, push out air to the end, and will also allow them to fill more evenly without the major air pockets your were getting at the beginning of the video. It looked like you ground sausage was essentially sticking to the interior of the casing.

Hey bro I just made your recipe. Great brats!! My fat content was a little low and I’ll increase seasonings a little bit but this was an excellent recipe!! THANKS for sharing it.

What size motor are you expecting to upgrade into? I just got an Artisan and the motor is 325 watts

Definitely a gentle blend of art as well as science. Great technique. I always appreciate a good brat. A Wisconsin must. Paul J.

Amazing video and my brats came out amazing

I would grind the meat much coarser. That would make juicer and meatier sausages. I like to dry the links once they’re stuffed in the fridge for a day. Then package them into freezer bags. I want to make sausages with paprika next. But your recipes are great too. Thanks for sharing.

Make aure beer is cold and mix seasoning in beer. It will mix into meat better.

I have been looking for a channel like yours.

Can I substitute the beer?

Good video!

Great job 👍 Hard to do that without getting blow outs and splits !

I'm going to do all these sausages. I make Polish Kielbasa, so I have the casings and grinder, stuffers etc, just waiting for a sale on pork butts.

Fantastic instruction!! You explain things very well and have great camera angles to show what you're doing at the same time. Excellent video, Great Lakes! But . . . there were no puppy clips at the end . . . :-(

about the only thing i would suggest that hasn't been mentioned that i know of..use cold water/beer..helps with fat becoming to mushy..will make casing the bratts alot easier

Important step ad to make it easier as well as not killing your KitchenAid mixer unit is to partially freeze the meat..In my opinion I would invest in a good brand stand alone grinder unit I feel it will be needed as time goes on when the prices sky rocket as well as unavailable.

Could you add the spices to the beer or not if you want? Thank you!

Great video! Do you have the recipe for Pineapple Teriyaki Brats?

What brand sausage stuffer are you using?

Looks great. How long does it keep in the fridge?

Thanks for the video and recipe. Have you ever noticed pork loins testing kind of like ground chicken and not really like sausage. I'm not talking texture but taste. I just got into farting around with sausage making and used my pork shoulders for making snack sticks and now just made a couple dozen brats but didn't have any shoulders left but ground up a loin instead and trimmed off the fat from another loin and put it in with the first one so I'd have enough fat. But my kids and girlfriend kind of think the flavor is off and I was shooting for a generic johnsonville brat flavor to start. I used a recipe for a generic German brat and seasonings seemed pretty similar to what you were using, though way less sugar is about it. I really would like to have one of those stuffer machines, I'm stuck using a Lem jerkey cannon atm.

I tried making brats and it was a disaster, I ground the meat, seasoned it and let it chill for a while, then I got my collagen casing and stuffed them (only about 6 links). After I stuffed them I didn’t freeze them or anything I threw them in boiling water and the meat leaked out like crazy from the sides I feel like I lost like 1/3 of my meat. And even the brats that weren’t ruined the casing was chewy and not very tender to bite through. I swear it was such a fail

Pelo menos poderiam se dar ao trabalho de por uma legenda em português.

You can avoid air bubbles if you push down on the meat in the holder. Push it down a little firm and problem solved

oh lord!

Eden McCoy as herself: Beer Brats

I didn't see him remove the bitter gland.

I am not sure if it is by choice or just an omission in instruction but in order to get the proper consistency, you need to mix your meat until if you make a ball of it and open your hand upside down it will stick to your hand .. if you don't do this step your product will be crumbly .. also for better cohesion if you added some type of binder to the product it will be a better end product again facilitating a more juicy homogenized product .. I say this as advice not criticism .. you can make them however you want but for ten 10 pounds of product all you would need is around 3 to 4 ounces of high-temperature milk powder or you could add 1 gg per pound of meat .. the end result would be the same flavour but way juicier and less wrinkly .. loved the seasoning ratios you used and dark beer as an ingredient has to be good ... I also like to brown mine in a pan and deglaze the pan with beer as well it is a gamechanger ..

Not seeing *ANY* _'link in the description'_ so I guess you got started on the beer early.

at 4:40 .... you have it done arse-about with the seasonings. Mix/rub the seasonings into the meat BEFORE putting in the grinder for a more efficient method of mixing the seasonings with the ground meat.

Good recipe for Brats but.....if you’ll put your cut up meat in a large container..pour your beer over the meat and mix a little..put your dry spice mix over the meat...mix thoroughly and then grind and then fill your stuffer and stuff your casings. Just a whole lot easier to do it this way than mixing the spices into ground meat.

At 1:18 , you say "pork butt" is same as "pork shoulder".... WRONG !! Pork butt is the rump/hip.

More practice my friend

Im sorry but this is fing disgusting