For best results, ensure all ingredients are very cold before processing. If you don't have a food processor, a meat grinder works well. Use a coarse grinding plate. Stuffing the mixture into sausage casings will create traditional bratwursts. Soak the casings in water before stuffing to make them more pliable. Feel free to experiment with different herbs and spices to customize the flavor to your liking. Caraway seeds, marjoram, or garlic powder can be great additions.
Fresh Bratwurst Wisconsin Style
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PREP TIME3 hrs
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COOK TIME10 mins
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TOTAL TIME11 hrs 10 mins
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SERVING16 People
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VIEWS16
Experience the taste of authentic Wisconsin with these homemade veal and pork bratwursts. This recipe yields a flavorful, juicy sausage perfect for grilling or pan-frying. The optional addition of raw potato offers a delightful textural contrast and helps to retain moisture.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol52 mg
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Fiber1 g
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Protein14 g
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Saturated Fat3 g
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Sodium492 mg
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Sugar1 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Meat: Cut the pork butt, veal, and reserved fat into 1-inch cubes. Spread the cubes on a plate and place in the freezer for 10 minutes to firm up. Simultaneously, place the food processor bowl and blade in the freezer. (Prep time: 10 minutes)
02
StepProcess the Meat: Working in batches, add enough meat to the chilled food processor to just cover the blade. Pulse until the meat forms coarse chunks, about 3/8 inch in size. Repeat with the remaining meat. Process the reserved fat into smaller pieces, about 1/4 inch in size. Combine the processed meat and fat in a large bowl. (Processing time: 20 minutes)
03
StepSeason the Mixture: Add the salt, pepper, sugar, dry mustard, mustard seed, nutmeg, and sage to the bowl with the meat and fat. Pour in the cold milk and add the grated potatoes, if using. Mix all ingredients thoroughly with your hands until well combined. (Mixing time: 5 minutes)
04
StepTest and Adjust Seasoning: Form a small patty from the sausage mixture and fry it in a small pan over medium heat until cooked through. Taste the patty and adjust the seasonings in the remaining sausage mixture as needed. (Cooking and tasting time: 10 minutes)
05
StepChill and Rest: Cover the bowl tightly and refrigerate the sausage mixture for at least 8 hours, or preferably overnight. This allows the flavors to meld and deepen. (Refrigeration time: 8+ hours)
06
StepCook and Serve: Cook the bratwursts as desired – grilling, pan-frying, or poaching are all excellent options. Serve on buns with your favorite toppings, such as sauerkraut, mustard, and grilled onions. (Cooking time: Varies based on method)
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Guillermo Daniel
May 31, 2025The refrigeration time is crucial for developing the flavor. Don't skip it!
Janick Flatley
May 15, 2025This recipe is fantastic! The bratwursts are so flavorful and juicy. The raw potato adds a nice touch.
Amelie Zemlak
May 14, 2025I tried adding a pinch of cayenne pepper for a little heat and it was delicious!
Rusty Bernier
May 9, 2025I've made this recipe several times and it's always a hit. It's a bit time-consuming, but definitely worth the effort.