How To Make Bratwurst Sausages - Step-By-Step Guide

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In this video I'll show you how you can quickly make your own bratwurst with little effort.
Have fun trying it out!
Best regards,
Daniel
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🍽️ The recipe:
Meat for 1 kg Bratwurst:
60% pork shoulder (600g)
40 % pork belly (400g)
Spices for the traditional German recipe (per 1 kg of meat):
18 - 20 g salt
2 g black pepper
0,5 g allspice
2 g marjoram
1 g mace
0.5 g coriander seeds
The complete recipe & others including step-by-step instructions can be found here: wurstcircle.co...
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🔪 Equipment I use:
A detailed list of equipment & casings can be found here: wurstcircle.co...
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😉 Who am I and why am I doing this?
Hey, I'm Daniel a German sausage maker and I've been enthusiastic about cooking and experimenting for ages…
I am tired of miserably long lists of ingredients with words that nobody understands.
That's why I started to make as much as possible myself, including sausage.
Besides all the food, My goal with the Wurst Circle is also to bring back the awareness that every piece of meat was a living being.
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📩 Contact:
I am happy about any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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🎵 Music:
Good Morning by Amine Maxwell
/ aminemaxwell
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*Affiliate Links. If a purchase is made through one of these links, I receive a small commission. There are no extra costs for you. Thanks for your support.

Опубликовано:

12 сен 2024

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Комментарии : 30

@tomynoks 4 месяца назад

So many BRATS!! making the Franconian today... love your videos, short, no bs and all the info needed to get busy making sausage!!

@gregbudig5014 3 года назад

Bratwurst!! The perfect theme for your first video! I have been making my own sausage for a number of years now, and I was actually searching for a recipe for Nuremberg sausage when I found your channel. Knowing a little bit about sausage making, I am mostly interested in spices and techniques. Keep everything COLD, COLD, COLD!! I'm sure if someone is new to this, that needs to be repeated. I noticed right away that you had your grinder head in the freezer... very important. Keep up the good work! Very informative and well done. I use nutmeg instead of mace here in Minnesota. Can't say that I have found it around here!! Take care!

@uribulow 3 года назад

You are very clear and concise. This is a great video. Thank you for the quality content.

@jamrealtyteam6274 3 года назад

Seriously talk about clarity!

@edxr12 2 года назад

Great short video. Just the things I needed to know. I’ve got it from here. I appreciate you.

@ralphmoehrke3103 2 года назад

Hallo. Thanks for the recipe. Seems a lot simpler than I expected. I look forward to trying it out. Thanks again.

@KittenBowl1 Год назад

These look delicious. I will try this out too. Thank you.

@CheyneFelter 3 года назад

This is great, very direct, clear on the meats and why, good spice selection, maybe regional variation? There is a "German" restaurant in Houston, TX that seems to have a mix of styles from Austrian, Bavarian and German but very different in style and texture. Would like to learn more if you have some ideas for future videos.

@WurstCircle 3 года назад

Yes regional variations are coming

@domenicomonteleone3055 Год назад

@@WurstCircle i want to ask is there recipes that we all could follow hi 👋 from 🇨🇦 #YSW respect back to you

@dalegribble5314 Месяц назад

This is the absolute wurst!

@dadbodforlife Год назад

2 years late to the party but we do make our own bratwurst. I only use pork shoulder as the meat. I find it’s a good balance and I like a leaner sausage. This recipe is very close to how I make mine. 👍

@LesMiserables999 3 года назад

Awesome video! I’m tempted to try this out

@jamrealtyteam6274 3 года назад

Planning on it! Great vif

@WurstCircle 3 года назад

thanks

@mattestudios 2 года назад

I love a good brat. Definitely going to be making this. Glad I found your channel. I'm exploring my German heritage and one of the best ways is to learn about the food. Couple of questions: 1: to make beer brats, would I just soak the meat in beer? For how long? 2: what about smoking the brats? Is this frowned upon or just simply not done in Germany?

@WurstCircle 2 года назад

1. You could add beer to the mixture (max10% of the final weight) to get the taste incorporated. The American "Beer Brats" are I think poached in beer and then grilled. To be honest I have never seen this in Germany :D. 2. You can definetely hot smoke them or even cold smoke them (two completely different types of sausages). You will find a few different variations on the channel. E.g smoked bratwurst (cold and cured) or jalapeno cheese (hot smoked) etc. Cheers Daniel

@willo777u Год назад

Good job

@ngoziomosebi2494 Год назад

Can you use another kind of meat other than pork?

@thedarkdream2597 3 года назад

So, for my first ever sausage experiment, I tried this recipe. It was quite good. In Romania, bratwurst are scarcely found in shops, so I was eager to try it out. It turned out quite good - with some small mistakes, as anyone would do on the first try, but as you said: The taste is good, even if the sausages have weirder shapes. I'm very eager to try out others, such as the Weisswurst one, but I don't know how I can find phosphate here - what would happen if I skip it? Also, your channel was the trigger for me wanting to make my own sausages, so... thank you :)

@WurstCircle 3 года назад

That Sounds awesome. Just keep making and you will become better. As for the Phosphates. They are important for binding the sausage with the added crushed ice. It will break without. You can use baking powder (needs to have phosphate in it). However in the long run I would try to get pure phosphate.

@robertnull9473 3 года назад

Do you have recipe for Neurnburger bratwurst?

@WurstCircle 3 года назад

Hey Rob, will be posted within the next 2 weeks or so. Cheers

@domenicomonteleone3055 Год назад

Wurst Circle my message to you is would you be able to make video of polish sausage that could be in the Freezer bitte Dankeschon fur die bis spater aus kanada Domenico Monteleone respect fur dich

@jacktheripperVII 3 года назад

You might want to mention that you chilled the grinder and how to prepare the casings if you want this to be a tutorial. If its supposed to be a recepie consider talking about the ingredients and technique more

@WurstCircle 3 года назад

Hey Jack, totally True. I have that Info in the article but forgot it in the Video.

@NapoleonDynamyte Год назад

I think you mean you grilled them. Not fried them.

@Hmon160 3 года назад

I get you wanna seem professional but do you really have to copy Binging with Babish's format down every last detail?

@WurstCircle 3 года назад

Videography is not my strong suit. Totally inspired by Babish because of the focus on product and the feasibility in my tiny kitchen and the production itself.