Prep Time: 1 hour | Cook Time: 30 minutes
- 3 lbs pork butt or shoulder, about 80% lean
- 2 lbs lean beef or veal
- 1 tbs salt
- 1 tsp black pepper
- 1 tsp white pepper
- 1/2 tsp nutmeg
- 1/2 tsp caraway
- 1/2 tsp ground ginger
- 1/4 tsp celery seed
- 1/4 tsp cayenne
- Casing, as needed
Sheboygan Style Beer Bath
- 6 cups beer
- 1 stick butter
- 1 onion, thinly sliced
- 3 cloves garlic, chopped or smashed
- 1 tsp cayenne
- 1 bay leaf
Make the Bratwurst
You can always ask your butcher to grind the meat for you. But if you're grinding at home, cut the pork and beef into small half-inch or inch chunks that will fit your grinder. Grind in batches using a 1/4 inch grinding plate.
In a large mixing bowl, combine the meat and spices, then refrigerate. This can rest while the casings soak, or you can prepare it ahead of time.
Rinse and soak the casing for at least 30 minutes, or as needed to remove the excess salt and rehydrate them.
Stuff the casings by loading them onto the stuffer's tube. We don't recommend tying it off until you've started stuffing, that way it's easier to prevent air bubbles.
Twist the sausage to create the lengths you'd like to work with, then cut or leave whole as desired. Refrigerate until ready to cook, but no more than a day. If it's going to be a while before cooking, separate the links and store in zip top bags with the air removed.
Enjoy these sausages cooked over a hot grill, or braised in a beer bath with onions.
Beer Braised Brats
Combine the beer bath ingredients in a large saucepan or Dutch oven. Bring to a low simmer.
Brown the sausage over a medium-hot grill, turning frequently or as needed to avoid too much charring.
Once browned, transfer them to the beer bath, then braise for 15 minutes. They can rest in the bath as needed, to make it easier for people to serve themselves as they get hungry.
Serve on a crusty roll, with plenty of mustard. Top with sauerkraut or braised onions, and enjoy!
Although bratwurst originate in Germany, the Wisconsinites have changed it enough to make it their own. Wisconsin brats are chunkier than their German cousins, which are more puréed before stuffing. There are also many subtle differences in the spices and cooking techniques.