Bratwurst with Egg and Milk (Bratwurst mit Ei und Milch)

Adding milk and lemon zest creates a creamier and aromatic version of bratwurst. The name bratwurst comes from the old German word “brät” (describing the finely-ground filling), and the original spelling was indeed “Brätwurst”. Over the years, as the sausage became popular worldwide, the dots above the letter ‘a’ have disappeared.

Semi-fat pork*920 g2.0 lb
Whole egg70 g1 egg
Milk10 ml1 Tbsp
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper2.0 g1 tsp
Mace0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Cardamom0.5 g1/4 tsp
Lemon zest1.0 g1/2 tsp
  1. Grind meat through 1/4" (6 mm) grinder plate.
  2. Mix with all spices.
  3. Whisk egg with milk together. Mix everything together.
  4. Stuff in 26-28 mm hog or sheep casings. Make links weighing about 100 g (3.5 oz).
  5. Refrigerate and eat within a day; cook fully before serving.
  6. To extend its shelf life the sausage may be cooked for 20 minutes at 176° F (80° C). Keep in refrigerator.

*Pork butt may be used, but include fat.


Fried Bratwurst with roll and mustard

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