GERMAN BRATWURST RECIPE: HOW TO MAKE IT - TASTE OF HOME
The bacon for this recipe can be used in the Sauerkraut Mashed Potatoes recipe included in this German meal. And what a tasty use for bacon drippings! The tangy mustard and brown sugar make this quick-and-easy German Bratwurst recipe from the Test Kitchen something special.
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels (save for another use). Drain, reserving 4 tablespoons drippings. In the drippings, cook bratwurst for 10-15 minutes or until no longer pink. Remove and keep warm. Drain skillet. , In a small bowl, combine cornstarch and broth until smooth; set aside. Add the mustard, brown sugar, wine, vinegar and celery seed to skillet; cook and stir over medium heat until mixture is hot and bubbly., Gradually add cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return bratwurst to the pan; cook and stir for 1-2 minutes longer or until glazed.
Nutrition Facts : Calories 425 calories, FatContent 37g fat (13g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 1046mg sodium, CarbohydrateContent 7g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 14g protein.
BRATWURST RECIPE | ALLRECIPES
Learn how to make homemade bratwurst sausages with this step-by-step recipe. A German feast awaits!
Provided by Brandon
Categories German Recipes
Total Time 3 hours 20 minutes
Prep Time 1 hours 40 minutes
Cook Time 10 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place pork shoulder, hanger steak, and pork fat on a large plate in the freezer for 30 minutes. Place the meat grinder attachment in the freezer to make grinding easier.
- Cut pork shoulder, hanger steak, and pork fat into cubes. Pass through the cold meat grinder fitted with a medium plate.
- Combine ground meat mixture with beer, salt, garlic, red pepper flakes, pepper, caraway seeds, marjoram, nutmeg, allspice, and ginger in a large bowl. Mix with your hands until the mixture starts to congeal, 2 to 3 minutes.
- Cover mixture with plastic wrap and chill for 1 hour, or up to overnight.
- Soak hog casing in cold water for 30 minutes. Place the wide end of a sausage-stuffing funnel up against the kitchen faucet and run cold water through the inside of the casing.
- Thread the casing onto the funnel using the medium sausage-stuffing funnel attachment. Pass the pork mixture through the funnel, stopping as it starts to come out the other end. Tie the casing into a knot at the end. Pass remaining meat mixture through the funnel, supporting the sausage with your other hand. Tie the other end of the casing into a knot.
- Twist the casing at regular intervals to create individual links, alternating between clockwise and counterclockwise twists.
- Poke 2 or 3 small holes in each sausage with a metal skewer to allow air to escape during cooking.
- Heat a skillet over medium heat; cook bratwurst, turning occasionally, until cooked all the way through, 10 to 15 minutes.
Nutrition Facts : Calories 395.1 calories, CarbohydrateContent 2.3 g, CholesterolContent 69.3 mg, FatContent 35 g, FiberContent 0.6 g, ProteinContent 15.9 g, SaturatedFatContent 13.6 g, SodiumContent 911.8 mg, SugarContent 0.2 g
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