Fränkische Bratwurst

A medium grind bratwurst from Frankfurt. Stuffed sausage must be refrigerated and fully cooked and consumed within days. It may also after stuffing be cooked in water and refrigerated. This will extend its shelf life by a few days.

Beef300 g0.66 lb
Pork shoulder300 g0.66 lb
Pork belly400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper3.0 g1.5 tsp
Mace1.0 g1/2 tsp
Allspice0.5 g1/4 tsp
Cardamom0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Water50 ml1.66 oz fl
  1. Grind all meat through 5 mm (1/4") plate.
  2. Mix ground meat, salt, all ingredients and water.
  3. Stuff into 26-28 mm pork casings linking each 15 cm (6") in one continuous string.
  4. Consume within 2-3 days or scald in water at 80° C (176° F) for 20 minutes.
  5. Refrigerate.
  6. Fry, bake or grill before serving.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages