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“Bratwurst adapted from Bruce Aidells' Complete Sausage Book Easy and Good for the beginner!”

Ingredients Nutrition

  • 1 12 lbs pork butt (cut into 1-inch chunks)
  • 1 lb veal shoulder (cut into 1-inch chunks)
  • 12 lb pork fat (cut into 1-inch chunks)
  • 1 tablespoon coarse salt
  • 1 teaspoon sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground mace
  • 1 teaspoon ground caraway
  • 12 teaspoon ground ginger
  • 12 cup milk
  • 1 medium hog casing


  1. Freeze pork, veal, and fat until slightly frozen -- about 1 hour.
  2. Grind meats using the 1/8" plate. Add seasonings and milk. Mix thoroughly by hand, kneading and squeezing mixture to distribute ingredients evenly, or use the paddle attachment on your stand mixer, pausing occasionally to clear paddle.
  3. Fry a small patty, taste, and adjust seasonings if needed. Cover bowl with plastic wrap and refrigerate for a couple of hours.
  4. Meanwhile, prepare 1+ meter of hog casings according to directions on the package. Tip: After thoroughly rinsing the inside of the casing with water, slip one end over the sausage stuffing horn and run a little bit of water into the casing through the horn, then you can easily slip the entire casing onto the horn.

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