Making Bratwurst yourself is very easy – with our recipes for Currywurst, Entenwurst, spicy Lammwurst and Thüringer Bratwurst.

INGREDIENTS
slice
Brewed veal curry sausage
200 gram whipped cream
0,5 teaspoon salt
2 teaspoon of madras
500 gram veal (e.g. semolina roll)
Pepper (freshly ground)
Bratwurst casing (1,5 meter)
Thuringian bratwurst
1 egg
1 onion
1 clove of garlic
Pepper (freshly ground)
750 gram pork meat (e.g. shoulder)
250 grams of bacon (raw, not salted, not smoked)
50 Milliliter milk (cold)
4 Stem Marjoram
1 teaspoon salt
Bratwurst casing (3 meters)
Merguez – hot lamb sausage
500 gram beef (high rib)
400 gram lamb meat (leg slice)
2 onions
4 cloves of garlic
1 TL cinnamon (ground)
coriander
cumin
Pepper (freshly ground)
1 teaspoon salt
2 EL Harissa
2 EL vinegar
1 tablespoon paprika noble sweet
Bratwurst casing (2.5 metres)
Brewed duck sausage
2 Duck breast fillets (small, without skin (about 280g))
100 gram whipped cream
1 egg
1 pinch of pimento (ground)
1 Cardamom knife sp. (ground)
1 pinch of salt
Pepper (freshly ground)
Bratwurst casing (1 meter)

PREPARATION
SCALDED VEAL CURRY SAUSAGE
Cut the meat into small cubes.
Add the cream and spices to the Blitzhacker and mix until a homogeneous mixture is obtained.
Pour the mixture into a piping bag with a large perforated spout.
Pull the soaked gut onto the spout and fill the mixture (not too tight!) into the gut.
Tie every 10 cm.
Let the bratwurst simmer in water that is no longer boiling for about 5 minutes (scalding) so that it does not burst during frying.
Remove and allow to cool. approx. 90 kcal per piece, F 6 g

THURINGIAN BRATWURST
Coarsely dice the meat and bacon and turn through the coarse disc of the mincer.
Whisk egg and milk and add to the mixture.
Peel onion and garlic, pluck marjoram leaves, chop finely and add.
Season with salt and pepper and mix well.
Pull the soaked intestine onto the sausage spout of the mincer and knot the end.
Carefully fill the sausage mass (not too tight!) into the intestine.
Tie off the sausages every 20 cm. per piece approx. 195 kcal, F 14 g

MERGUEZ – HOT LAMB BRATWURST
Dice the meat coarsely.
Peel onions and garlic and dice finely. Mix with the spices and the meat.
Marinate in the fridge for 3-4 hours.
Twist the marinated meat twice in a row through the middle disc of the mincer.
Pull the soaked intestine onto the sausage spout of the mincer and knot the end.
Fill the sausage mass slowly (not too tightly!) into the intestine.
Tie every 15 cm. per piece approx. 80 kcal, F 12 g

SCALDED ENTENWURST
Cut the duck meat into cubes and chop finely in the Blitzhacker.
Add the cream, egg and spices and mix to a homogeneous mixture.
Pour the mixture into the piping bag with a large perforated spout.
Pull the soaked gut onto the spout and fill the mixture (not too tight!) into the gut.
Tie every 6 cm. Cook the sausages in water that is no longer boiling for about 5 minutes (scalding) so that they do not burst during frying.
Remove and allow to cool. approx. 35 kcal per piece, F 2 g

TIPP!
The ingredients must be cold, the meat may freeze!
Order the gut from the butcher and soak in warm water for 1 hour before use.
Fry a sample dumpling from the meat or let it simmer in salted water: If it is too firm, add some cream. If necessary, season the sausage meat.
The length of the bratwurst is optional: Knot the ends tightly or turn them four times. Then let the sausages dry for about 1 hour on a meat hook in the kitchen so that the ends stick together well.

Why make your own Bratwurst? After all, you can buy ready-made Bratwurst for a few cents in the supermarket, shrink-wrapped and long-lasting. But there are big differences in quality.

In 2010, Stiftung Warentest conducted a survey of German bratwursts – the result: Of 19 products, only five scored “good”. The others contained germs or did not taste good. The experts did not give the best mark of “very good” at all.

If you want “very good” bratwurst, you have to make it yourself – a piece of cake with our recipes. In addition, you can also add unusual spices to your bratwurst or try out completely different types of meat: Lamb for example or duck. You can order the natural casing from the butcher. Try it out!

Make your own Bratwurst – Step by step
Ingredients for the Thuringians come through the coarse slice from the mincer.
2 eggs and milk are responsible for the binding, marjoram for the typical taste.
The ingredients for the duck sausage and the curry sausage are finely chopped in a mixer.
The finished sausage mass is filled into the intestine. This is best done with the meat mincer’s practical sausage attachment.
The sausage meat can also be filled with a piping bag.
Curry sausage and duck sausage are brewed in boiling water and only then fried or grilled.

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