The easiest German Bratwurst Recipe Ever!

This is the ultimate beginner's sausage. 👉 See other sausage recipes:    • Sausages   All pork Nuremberg style brats are super easy to make without specialized equipment except for a sausage stuffer. If you're just starting out on sausage making, this is the recipe for you. Brats fresh from the grill are always a winner. About the measurements: ideally use a kitchen scale, set it to metric (g) and just weigh the ingredients until the given weight is displayed. No need to be familiar with metric. Most kitchen scales will not be precise enough for the spices, so you'd have to ballpark these with the given volume measurements. If you intend to make recipes like this more frequently, a small spice scale is less than $10 on Amazon. Amazon Affiliate Links: 🌐 Sausage stuffer used in the video: https://amzn.to/3NJtLnf 🌐 Sheep casings: https://amzn.to/3U8ZNMZ 🌐 Spice Scale I use: https://amzn.to/3BU8qo4 🌐 Kitchen Scale: https://amzn.to/3NsKkDq Disclaimer: As an Amazon Associate I earn a small commission for qualifying purchases from the links above without any additional cost to you. Ingredients 600g (1.3lbs) Pork Shoulder 400g (0.9lbs) Fatty Pork Belly Sheeps casing Seasonings: 19g (3.5 tsp) Salt 2g (1tsp) Black Pepper ground 1g (0.5 tsp) White Pepper ground 4g (5 tsp) Marjoram ground 1g (0.5 tsp) Macis ground 0.5g (0.25 tsp) Allspice ground Method: Ideally: Cut the meat into meat grinder size pieces. Add all the seasonings, mix, cover and leave in the fridge for 2 hours. Then cool the meat in the freezer until almost frozen and grind the meat using the smallest plate you have, 3mm plate is ideal. Without meat grinder: Mix the finely ground meat with the spices. Pop it into the freezer for half an hour until really cold. Mix and mash the ground meat mixture for a few minutes. Easiest is to do this by hand, but feel free to use a stand mixer with dough hook to mix. Fill the mix into a sausage stuffer and stuff it into sheeps casing about the diameter of franks. Twist to desired length, tradidional is about finger long. Alternative is to form sausage spirals, securing them with long skewers. Poke the sausages with a needle or other implement that makes tiny holes. This is so fat can render out and your sausages don't burst when cooking. Enjoy! Attributions: Photo of Brat Lunch: By Daderot - Own work, Public Domain, https://commons.wikimedia.org/w/index... Photo of 3 brats in bun: By Janericloebe - Own work, Public Domain, https://commons.wikimedia.org/w/index... Photo of pile of sausages: By Dirk Vorderstraße - Nürnberger Würstchen, CC BY 2.0, https://commons.wikimedia.org/w/index...