Homemade beer bratwurst with Jon!

Chop 4 lbs pork shoulder and 1 lb pork back fat into 1cm cubes, grind coarsely, and put in freezer for 1 hour. Combine sweet curry, cilantro, cumin, celery seed, marjoram, nutmeg, kosher salt and black pepper and mix into the sausage mix with a good dose of Worchestershire sauce. Case the sausage (we used pork casing). This takes forever, be ready to take an hour or two doing this, even with two people. Poach onions and garlic in brown beer for 10 minutes, then drop the bratwurst in and poach them for around 5 minutes. Finish them on the grill and serve with mustard and sauerkraut.

They were really great sausages, and worth the work, although they were a little loose/crumbly. A friend told me after that salting the meat right after grinding can help with this, but they were still good when loose.

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