Pork Bratwurst


This recipe makes eight sausages per kilogram (2lb 3.72oz) of mixture, with each sausage weighing around 125g (4.40oz) before cooking.

Hog casings, 30-32mm diameter

0.5kg (1.10lb) pork shoulder

0.5kg (1.10lb) pork neck

20g (0.70oz) fine cooking salt

3g (0.10oz) white pepper

1g (0.03oz) paprika

0.5g (0.02oz) nutmeg

2-3 cloves garlic

20ml (0.70oz) cognac

  1. Cut the shoulder and neck into 1 centimetre (25/64 inch) cubes.
  2. Combine the cubes with the salt, pepper, paprika, nutmeg, garlic and cognac. Mix well to ensure they are spread evenly through the shoulder and neck cubes. Add 5 ice cubes, preferably made with filtered water, to the mixture.
  3. Mince once with a 8 millimetre (5/16 inch) plate then repeat with a 3 millimetre (1/8 inch) plate.
  4. Remove excess preserving salt from the casings and soak in lukewarm water. [See our Preparation Guide for details]. This allows the casings to relax and makes them much easier to handle.
  5. Stuff mixture into a sausage casing of your desired size. We recommend using a 30-32mm hog casing for this sausage.

For best filling results follow our guide for How to Make the Perfect Sausage.

Note: Before starting, inspect all work surfaces and equipment to ensure they are clean.