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

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages