Introduction
German Bratwurst is a beloved sausage that has been a staple of German cuisine for centuries. Traditionally made with pork, veal, or a combination of both, bratwurst is known for its distinctive flavor, which comes from a blend of spices like nutmeg, marjoram, and caraway. Whether grilled over an open flame, pan-fried, or simmered in beer, bratwurst is a versatile dish that’s perfect for any occasion. Serve it with sauerkraut, mustard, and a side of potato salad for a truly authentic German experience.
Ingredients
- 2 lbs (900g) pork shoulder – Coarsely ground.
- 1/2 lb (225g) veal or beef – Coarsely ground.
- 1/4 lb (115g) pork fat – Coarsely ground (optional, for juiciness).
- 1/2 cup (120ml) ice water – To keep the mixture cold and bind the ingredients.
- 1 tablespoon salt – For seasoning.
- 1 teaspoon white pepper – Ground.
- 1 teaspoon marjoram – Dried.
- 1/2 teaspoon nutmeg – Freshly grated.
- 1/2 teaspoon caraway seeds – Ground (optional, for a distinct flavor).
- 1/2 teaspoon garlic powder – Optional, for added depth.
- Natural hog casings – Soaked in warm water and rinsed (optional, for making traditional sausages).