How To Make Bratwurst Sausage

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SUNSET'S SAUSAGE & SAUERKRAUT

SUNSET'S SAUSAGE & SAUERKRAUT

BRATWURST SAUSAGE RECIPE INGREDIENTS
  • 1-1 1/2 lb. Polish sausage, bratwurst or franks
  • 2 strips bacon, diced
  • 1 med. onion, chopped
  • 1 med. golden delicious apple, cored & diced
  • 1 tbsp. brown sugar
  • 1 tbsp. dry sherry
  • 1/2 tsp. caraway seeds
  • 1/2 c. chicken broth
  • 1 lb. 11 oz. sauerkraut, drained well
BRATWURST SAUSAGE RECIPE INSTRUCTIONS
Cut 1/4 inch deep slashes at 1 inch intervals in bratwurst sausage. In wide frying pan over medium heat, cook bacon and onion, stirring until onion is soft. Stir in sauerkraut, apple, sugar, sherry, caraway and broth. Cook, stirring for 20 minutes. Arrange sausages on top. Cover. Reduce heat and simmer until sausages are heated through and apple is fork tender (20-25 minutes). Garnish with parsley. Serves 4-6.

Spicy Bratwurst Sausage Recipe

Spicy Bratwurst Sausage Recipe
Great bratwurst sausage recipe to try....!

Bratwurst Sausage Recipe Ingredients:
  • 4 feet small (1 1/2 inch diameter) hog casings
  • 2 pounds Lean pork butt, cubed
  • 1 1/2 pound Veal, cubed
  • 1/2 pound Pork fat, cubed
  • 1/4 teaspoon Ground allspice
  • 1/2 teaspoon Crushed caraway seeds
  • 1/2 teaspoon Dried marjoram
  • 1 tablespoon Ground cayenne pepper
  • 1 tablespoon Freshly ground white pepper
  • 1 tablespoon Salt, or to taste
Bratwurst Sausage Recipe Instructions:

Prepare the casings. Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed. Cut into 3 foot lengths, then place the narrow end of the sausage stuffer in one end of the casing. Place the wide end of the stuffer up against the sink faucet and run cold
water through the inside of the casing to remove any salt. Roll up the casing you do not intend to use; put about 2 inches of coarse salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt. Close tightly and refrigerate for later use.

Grind the pork, veal, and pork fat separately through the fine blade of the grinder. Mix the ground meats and grind again. Add the remaining ingredients to the meat mixture and mix
thoroughly. Stuff the mixture into the casings and twist off into six inch lengths. Refrigerate for up to two days or freeze. The bratwurst can be pan fried or grilled. Yield: 3 1/2 lbs.

This great spicy bratwurst sausage is ready to serve....great taste ! Enjoy it !
venison-bratwurst-sausage recipes

Venison Bratwurst Sausage Recipes

Venison Bratwurst Sausage Recipes
Try this great bratwurst sausage .....

Bratwurst Sausage RecipeIngredients

* 2 lbs ground deer meat (ground)
* 2 lbs pork butt (ground)
* 1 large onion, minced
* 1/2 teaspoon sugar
* 2 1/2 teaspoons salt
* 1 teaspoon ground allspice
* 1 teaspoon caraway seed
* 1/2 teaspoon ground sage
* 1 teaspoon marjoram
* 1 teaspoon pepper
* 2/3 cup milk
* casing, soaked in water for two hours and rinsed thoroughly (place casing end over tap and letting water run through)

Bratwurst Sausage Recipes Instructions

1.Mix ingredients thoroughly and place meat mixture into food grinder gradually (This is better if you have two people).
2.Place casing end over stuffing tube and hold.
3.Turn grinder on and when casing starts to fill with air, stop machine and squeeze air out.
4.Tie end off.
5.Push meat thru steadily, filling casing.
6.Let sausage coil as you fill.
7.Gently pinch casing and twist 3-4 times.
8.Grill or simmer 20-30 minutes until well done.
The bratwurst sausage is ready to roll your tounge..great taste.....!
bratwurst sausage recipes: choucroute-garnie-alsacienne