Bratwurst

Bratwurst im Brötchen (German Sausage in a Roll)

Classic German grilled pork bratwurst with marjoram and caraway, served in a crusty roll with sweet German mustard. Nürnberger-style, enjoyed at markets and festivals across Germany.

Prep

20 min

Cook

20 min

Total

40 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) pork shoulder, trimmed, about 70% lean to 30% fat; substitute pork shoulder plus pork belly if needed
• •100 g (3½ oz) natural hog casings, soaked in warm water for 30 minutes, or null if using store-bought sausages
• •100 g (1 cup) stale white bread roll, torn, soaked in milk and squeezed dry (Semmel)
• •60 ml (¼ cup) whole milk, for soaking the bread
• •20 g (4 tsp) fine sea salt
• •2 g (1 tsp) white pepper, freshly ground
• •1 g (½ tsp) caraway seeds, lightly crushed
• •2 g (1 tbsp) dried marjoram, rubbed between palms to release oils
• •1 g (½ tsp) ground nutmeg
• •15 g (1 tbsp) fresh parsley, finely chopped, optional
• •60 ml (¼ cup) ice water, very cold; helps with emulsion
• •4 whole crusty bread rolls (Brötchen), German-style rolls or kaiser rolls
• •60 g (¼ cup) German sweet mustard (süßer Senf), or Düsseldorf mustard for a sharper flavor
• •15 g (1 tbsp) butter, for toasting the rolls
• •30 ml (2 tbsp) vegetable oil, for grilling

Steps

1. 1 Cut the pork shoulder into 2 cm cubes. Place on a tray, cover, and chill in the freezer for 20 to 30 minutes until very cold but not frozen solid. This keeps the fat from smearing during grinding.
2. 2 Tear the bread roll into pieces, soak in the milk for 5 minutes, then squeeze out excess milk thoroughly. This is the traditional Semmel binder used in German bratwurst.
3. 3 Grind the chilled pork through a meat grinder fitted with a 5 mm die (medium plate). For a more traditional Nürnberger texture, grind once; for a finer bratwurst, grind a second time.
4. 4 In a large bowl, combine the ground pork, soaked bread, salt, white pepper, caraway, marjoram, nutmeg, and parsley. Mix gently by hand for 1 minute to distribute the seasonings.
5. 5 Add the ice water and mix vigorously for 2 to 3 minutes, smearing and folding the mixture against the bowl, until it becomes tacky and sticks to your hand. This develops the protein bind and gives a juicy sausage.
6. 6 Cover the mixture and refrigerate for 1 hour to let the flavors meld and the mixture firm up slightly.
7. 7 While the meat chills, rinse the hog casings in cold water, then soak them in warm water for 30 minutes. Run water through them to check for holes.
8. 8 Fit the casing onto the stuffing tube of a sausage stuffer, leaving 5 cm hanging off. Tie a knot at the end.
9. 9 Load the meat into the stuffer and slowly extrude, guiding the casing off the tube with your other hand so it fills evenly without overstuffing. Form 6 to 8 Nürnberger-style small sausages (about 75 g each) or 4 larger bratwurst (about 125 g each), twisting every 12 to 15 cm to make links. Prick any air pockets with a sterilized needle.
10. 10 Hang or lay the sausages uncovered on a tray in the refrigerator for 1 hour to dry the casings, which helps them grill without splitting.
11. 11 Prepare a grill for medium-direct heat, around 180 to 200 °C. Clean and oil the grates well.
12. 12 Grill the sausages over direct medium heat. For Nürnberger-sized sausages, cook 8 to 10 minutes total, turning every 2 minutes for even browning. For larger bratwurst, cook 12 to 15 minutes.
13. 13 Cook to an internal temperature of 71 °C (160 °F) measured with an instant-read thermometer inserted into the center. The exterior should be deeply golden brown and the casings taut, and the juices should run clear when pricked.
14. 14 During the last 2 minutes of grilling, slice the rolls open, butter them, and place cut-side down on the cooler part of the grill to toast lightly.
15. 15 To serve, place each sausage in a toasted roll and offer the mustard on the side or smeared inside. Serve immediately. In Germany they are typically eaten with the hands, often accompanied by a cold beer or Apfelschorle.