German Bratwurst sausages are tender, juicy, and wonderfully aromatic thanks to a rich blend of spices. Traditional versions typically include marjoram, nutmeg, pepper, and cumin — and in this particular recipe, marjoram takes the lead, giving the sausages their classic German flavor.
Ingredients For 1 kg of meat (makes about 8–10 sausages):
- Pork neck – 700 g (about 1.5 lbs)
- Beef or veal – 300 g (about 0.66 lbs)
- Milk – 100 ml (about ⅓ cup)
- Egg yolk – 1
- Garlic – 1 clove
- Dried marjoram – 1 tbsp
- Ground black pepper – ½ tsp
- Ground white pepper – ½ tsp
- Ground mustard seeds – ½ tsp
- Nutmeg – ½ tsp
- Salt – 1.5 tsp
- Medium pork casings
Cooking process
1. Prepare the Casings
Rinse the pork casings thoroughly and soak them in warm water for 20 minutes.
2. Make the Sausage Filling
The filling combines two types of meat, spices, milk, and egg yolk.
For best results, choose pork neck — it has the ideal ratio of fat to meat.
Refrigerate the filling for 1 hour.
This step helps the flavors develop and improves sausage texture.
Place all ingredients into a food processor and blend until smooth.
If using a meat grinder:
Grind the meat twice, then add the remaining ingredients and mix very well until the mixture is uniform.
3. Stuff the Casings
Transfer the chilled mixture into a sausage stuffer or a meat grinder fitted with a sausage attachment.
Fill the casings evenly and twist them into links approximately 15 cm / 6 inches long.
4. Pre-Cook the Sausages
Before frying, the sausages need to be gently cooked.
- Bring a large pot of water to a boil.
- Reduce heat to very low — the water should be hot but not boiling.
- Add the sausages and cook for 20 minutes.
This step keeps the sausages juicy and helps them keep their shape.
Freezing tip:
If making a larger batch, boiled sausages freeze well. Vacuum-sealed packages work best.
5. Brown Before Serving
To finish, fry the sausages until golden brown — in a pan, oven, or on the grill.
This step gives them their characteristic crispy exterior.
Serving Suggestions
German Bratwurst pairs beautifully with:
- mustard (classic choice)
- horseradish
- sauerkraut
- roasted or mashed potatoes
- potato salad
They also make a perfect addition to sandwiches, BBQ menus, or Oktoberfest-style meals.
Another recipe for delicious homemade sausage https://takajaeda.com/en/recipes-en/dinner/ukrainian-homemade-sausage/