Bratwursts

Bratwursts

5 from 2 votes
Recipe by Steve @ SeriousKetoCourse: Main DishesCuisine: GermanDifficulty: Medium
Servings

15

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

311

kcal
Total Carbs

1

carb
Net carbs

1

carb
Fat

19

grams
Protein

31

grams

This recipe comes straight from the amazing cookbook, Homemade Sausage, by Chris Carter and James Peisker. Once you start making your own bratwursts, you’ll never buy from a store again.

Ingredients

  • 5 lbs pork butt (2.27kg)

  • 1.75 oz salt (50g)

  • .25 oz white pepper (7g)

  • .25 oz ground ginger (7g)

  • .25 oz nutmeg (7g)

  • 2 large eggs, beaten

  • 1 cup heavy whipping cream (236 mL)

  • 2-3 hog casings (29-32mm diameter)

Directions

  • Cut the pork into 1-1.5 inch cubes and then combine with all ingredients except the eggs and cream. Work the meat with your hands until all pieces are coated.
  • Chill the meat in the freezer for 30 minutes, then grind through a medium die. Chill the ground pork again in the freezer for 30 minutes, then grind a second time.
  • Add the eggs and cream to the ground pork and mix thoroughly with your hands (plastic gloves are recommended). The mixture should be completely emulsified and VERY sticky when you are finished.
  • Place the mixture in a sausage stuffer and pack down to remove any air pockets, then stuff the sausage into the casings.
  • Twist the sausages are roughly 6 inch intervals (see video for example), then poke each sausage 3-4 times.
  • Refrigerate the sausages overnight, then snip them apart.
  • Cook as you would normally cook a bratwurst (I boil in beer then grill).

Recipe Video

Notes

  • Nutritional info is based on a serving size of one sausage.
  • Also the bun in the first picture is not a keto bun (that’s my son’s plate). A keto bun is coming soon.

Products used in this recipe/video:

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