German Bratwurst From Scratch 

Are from Wisconsin like my family ? Brats always remind me of summers visiting family in Rapids all the way from CrappieFornia.

Those are the old lost ways of meat preservation. Those are methods that were used prior to modern refrigeration and nitrites, and I guess obviously still done that way by some. I would actually enjoy trying those early methods one of these days. Thanks for the story and for watching!

Eric is my goto guy anytime I need to fact check what I'm doing. He has incredible knowledge about this craft and any charcuterie and a great guy as well. Thanks for watching!

There are no better bratwursts anywhere than the ones you can get in Germany in the Christmas Markets.

Thanks Russ! Oh man, I would love to go see Germany! Heck yeah, taste them all brother! I know I would be. Great to see you stop by Russ! Cheers 🍻

Thanks Al! I appreciate you stopping by and watching!

Good eats for sure! Enjoy the mustard and Slawsa. They go so well with brats!

Thanks Mike! Making sausage is very easy, you just have to know a few things and have the equipment. I got the things you seen in this video for around $500 total. The high end stuff is nice but not necessary to put out some amazing sausage. If you get into it, I'm happy to help you with anything you want to know.

Thanks again Fred! German mustard has undertones of horseradish and pairs well with a lot of things. It would be great on pastrami as well. You and your family have a great Thanksgiving as well!

Thank you Gary! Craft sausage making is a fun and rewarding hobby, plus you and your family will love eating it!

You can get the printable recipe on my Locals page. Link in the description

Glad you enjoyed it! As always, thanks for watching! Much appreciated!

Oh I love it! It's like my favorite. Thanks for checking out the video!

​@@SmokyRibsBBQ Your version looks great, just like it was from a decent german butcher👍

@scotchgod8478 Thank you!

Thanks Kevin! Good eats!

Thanks for checking it out JD!

Thanks Eric! That means a lot coming from you! Let me know what you think after trying this

Thanks so much! Your Slawsa is soooo good! I can’t wait to taste the habanero hot Slawsa!

Thank you Julie! Glad you enjoyed it!

Thanks Rob, I appreciate you stopping by and watching! Cheers!

Thanks, I sure appreciate it!

Thanks Larry! Yeah, sausage patties on a pretzel bun would be great! Cheers! 🍻

Thanks, and yes, I love making sausage this time of the year. I heard someone else say the McRib is back. I did a McRib video several months ago and I had read where they were bringing them back this year, even though a few commenters said that they weren't haha

Thanks, I appreciate you watching! Snappy casing is a must!

@@SmokyRibsBBQ Been a watcher for several years now, and I've gotten a friend of mine who lives close to your neck of the woods to start watching you in recent months as well

You're welcome and thanks for watching!

Thanks Jack! I appreciate it and thanks for stopping by and watching!

Appreciate it!

Thanks Victor! Making your own mustards sounds great! The one I show in this video has undertones of horseradish and I just love it!

@SmokyRibsBBQ I know it might not work but I really want to play with making a mustard that has just a little Jack Daniel's in it. Mostly for that wonderful molasses flavor Jack adds when I cook with it. Imagine a beer brats with a Jack Daniel's mustard? It will definitely be fun creating such a condiment. 😋

@@victorbenner539 Absolutely! Fun to experiment and see what you can come up with.

Me and you both Ry! Thanks so much!

Thanks for watching dDc

As I explained in the video, I added a cure which gives the meat it's pinkish color, that's why it's not gray or white as I explained. Poaching in a beer sauce is more of a Wisconsin thing and I really love doing it that way. I'm assuming you made this recipe since you said it taste great. I appreciate the feedback. Thank you!

Thank you!

Thanks so much, I appreciate it! Yeah, I don't know who the other guy is haha. This 11 pound stuffer came from Walton's. I don't have any issue pushing the meat out, but I do want to buy some of the rods that you push the meat out of the horn into the casing after the cylinder is empty. I think the Sausage Maker carries them. Thanks for watching!

Thanks! I just recently got an electric stuffer that will be my goto stuffer for most of my sausage making.

Interesting. Let me know how it goes. Thanks for watching!

Yeah it's great stuff Tom as you know. Thanks, I appreciate you watching!

Thanks so much Sheena!

Thanks for watching

The electric stuffer makes it so much easier and faster! Thanks for watching!

Good eats Bo! Yeah man, that Slawsa is addicting haha! Thanks for checking the video out!

Thank you Tommy, I appreciate it!

I hope you do Garry, it's a fun and rewarding hobby. If you grind right into the casing you may want to have a second person to help you. Trying to guide the sausage and keep meat going into the grinder and stuffing it down the throat can be a juggling act. 2 people would make that technique easier. Cheers!

Thanks Rusty! To me, adding the salt and cure in advance, and getting it really cold helps with the grind since the cure and salt firms up the meat plus the cold temps. Also it gives the cure time to do it's thing, if you did want to smoke the sausage the same day you case it. I appreciate you watching!

Thanks, I appreciate you watching Panchucko

Thanks, I appreciate it!

Thanks Frank! I only have the necessities to easily make sausage. People with Kitchenaid mixers can get the attachments to make sausage, but having better equipment makes the job way easier. It's not top of the line equipment, but it gets the job done. Thanks for watching Frank!

Haha, that is one tasty pacifier 🤣 Heck yeah Jeff, give this recipe a go! I'm pretty sure you are going to love them! Cheers 🍻

Thanks Luis! The Slawsa is da bomb!

that slaw is great louis

Good deal, and thanks for watching. I always appreciate it!

Good eats Randy! Thanks for checking it out!

Thanks Joe! I have enjoyed making sausage for years. You have complete control on the flavors you want

Thanks 👍 Cheers!

Thanks so much, I appreciate you checking it out!

Thanks, I appreciate it!

Thanks

The dishes isn't a problem, but that stuffer and grinder is a beast to clean haha

Once I get a Buffalo chopper I may just do that. I know a lot of sausage in Germany are highly emulsified. Sounds great and thanks for watching

Scotty, get your glasses on! If you seen the spice ingredients that I listed on the screen then you would have seen where I added caraway powder that I turned to powder using whole caraway seeds!

@SmokyRibsBBQ lol thanks, rus. I never turned then to powder. I may try that.

eryniafielder7230 0 seconds ago Since Rus and I are from German decent, we both loved this 'SIMPLE' recipe. My family made these every fall because of slaughtering the hogs. These were just as good as my German and Polish family ever made! As for simple, I wouldn't call it that. I would say it was easier because of modern equipment, but far from SIMPLE!

I would get at least a #12. LEM makes good grinders, but there are other good choices that don't break the bank either. The LEM Big Bite will probably be my next grinder if this one ever goes out.

Thanks

Thanks Lance, I appreciate you watching!

your welcome how did they warm up ?@@SmokyRibsBBQ

@SleeperBBQ Fine, just like the first day

I'm sure there are many but one that comes to my mind is "Back-Yard Southern Style" Seasoning. I'm pretty sure its available at most Walmarts as well as other stores.

@@SmokyRibsBBQ Oh, I wasn't expecting a response this quick. Haha. Thank you very much for the reply. I will definitely try it!

@@SmokyRibsBBQ Just wanted to update you on this in case you want to try it. I wasn't able to buy the seasoning you recommended because I can only buy from Amazon and Target and that seasoning is not available there. But I bought one called "Weber Flavor Bomb Burger". I tried it on some burger patties and I almost had to use the whole thing because I just wasn't getting any significant flavor. But then I tried it on chicken. I mixed a tablespoon of flour, 2 tbsp of seasoning, a little water and 1 egg to make an egg wash. I smothered a boneless chicken breast through the wash, then through flour and then I fried it. I took one those simple burger buns (brioche I think they are called?), added some tomatoes, pickles and mayo. And Jesus Christ, it was delicious. It was on par or better than any chicken sandwhich from Wendys, Burger King, Popeye's, etc. Definitely give it a try! I know you didn't recommend that seasoning to me, but if it wasn't for you, I wouldn't have even bought it in the first place. I also tried to make fried chicken with the seasoning, but due to the amount of time it takes to fry the chicken it also ends up burning the coating. But I don't know, maybe there's another way to properly cook the chicken and not burn the coating.

Yes, exactly. You can control salt, and you can control the kind of spices you want as well.

Me too! Heck I don't know, I buy whatever I need to do what I want to do. Thanks for watching!

Hey Fred, thanks for stopping by and watching!

Thanks I appreciate you watching. I replied to your email

Thanks for stopping by, and I also enjoyed reading your comment. I don't think I've ever heard of blutwurst, but I have now.

​@@SmokyRibsBBQ Literally "Blood Sausage". The POWS got whatever scraps the local farmers didn't feed their animals. Plus bread made with sawdust to stretch the flour. "Grass Soup" with maybe a potato from time to time.

@philgrindle2741 Wow! Thanks for sharing that! I had no idea what it was! I can’t even imagine the things they had to eat to stay alive!

@@SmokyRibsBBQ Yeah. The German guards just gave them enough to stay alive. Pop always ate like a horse after he got back. Lived to 93 though...

@philgrindle2741 Glad to hear he lived a long life and survived all that mess!

It's my understanding that is varies from region to region on how they are cooked and it is also my understanding that brat means fine minced meat and wurst simply means sausage. Either way, I prefer to poach them in beer, butter and herbs and then grill or pan fry to add color and finish cooking.

@@SmokyRibsBBQ Yes you are right. The Brät is in the Wurst. But you had a Grillwurst. 😂

@@SmokyRibsBBQ And sorry for my bad english

@marcelmuseler6697 Grill, skillet, pan? Who really cares? It’s delicious anyway you cook them.

@@SmokyRibsBBQ We have about 1500 different sausages. Think about it. You can´t grill a Weißwurst. You can´t boil a Currywurst.

Awesome! Thanks for checking the video out!