Another great Kitchen Projects Bratwurst Recipes German Recipes Recipe Request German Online Shop
Join our free German Goodies Newsletter we share recipes and stories of our background
Listen to German Music
Do you want to learn to speak a little German?
Explore your German Heritage
Shop for German Food
Henriette Davidis-Holle's book from the 1800's
Author Henriette Davidis-Holle
As you know the old books not always gave measurements and neither does this recipe therefore I am adding a few helpful hints. We used to make Bratwurst with the same seasonings (when we raised two pigs each year (in the 70s) and it is delicious. I also made Leberwurst from the fresh pork liver.
But enough talk:
Marbled fresh pork (20 to 25% fat) without connecting tissues and gristle (I used shoulder and neck meat).
Grind meat fine, season with;
a little pepper
good red wine
Fill into pig casings.
This sausage is best fresh but can be smoked lightly.
This is my advice (from experience)
Start with very little seasoning, put sausage into a covered container and store in refrigerator for 6 hrs or over night. This gives the seasonings a change to permeate the meat. Then you fry a tiny bit, taste and adjust seasoning but remember that seasoning will get stronger. Therefore it's wise to do the test frying of a small piece, even if you have to do it twice.
Well marbled fresh pork (25-35% fat) without connecting tissues and gristle. Grind VERY fine. Season with salt,
mace and a little pepper. Put into very small casings (I assume sheep casings) and pinch/twist every 5cm(2").
Braise in a little water and butter until the "Saucissen" are a deep golden color.
The same seasoning advise applies to most sausages.
For more precise sausage recipes see the section on Sausages and Wurst.
Sausage making Equipment
Do you have a question or comment on this recipe?
Question about this Bratwurst Recipe
Please state which recipe you are asking about.
Back to top
E-Mail The Webmaster email@example.com
© 1998-99 The Kitchen Project
Last updated March 30, 2009