Legendary backyard Pitmaster Danny McTurnan returns with his best backyard bratwurst recipe which has been a big hit in our I Love Grilling Meat VIP Private Facebook group forum. Follow the recipe and steps below to make a mean brat to brown on your grill this weekend…
Dan’s Best Backyard Bratwurst Recipe
4 POUNDS PORK BUTT
1 POUND VEAL (can substitute pork or beef)
SAUSAGE CASINGS (33-36mm hog casings)
3 TABLESPOONS SALT
1 TEASPOON GROUND MACE
1/2 TEASPOON GROUND NUTMEG
1 TEASPOON GROUND WHITE PEPPER
1 TEASPOON GROUND ALLSPICE
1 TEASPOON GROUND MARJORAM
1 TEASPOON GROUND DRIED PARSLEY
1/2 TEASPOON GROUND CELERY SEED
1/2 TEASPOON CAYENNE PEPPER
1) When buying your pork butts look for a 70/30 meat to fat content ratio. You can pretty well judge this by eye cause most pork buts have this percentage naturally. Pork butt is the best because it has the right fat amount already in it. Using really lean pork you will need to add more pork fat by hand or get you a hand-crank mixer which are fairly reasonable these days.
2) Cut your pork butts up roughly 1 inch cubes which will help when feeding the pork through the meat grinder.
3) Running your meat through the grinder. The meat should be very chilled for this process to work correctly. You may want to refrigerate for about an hour after cubing in order to chill properly.
4) Combine your spices first then combine the ground meat with your spices and mix it well. You can test the taste by cooking a small portion, then if necessary add more spices to your liking. Getting the spice mix perfect is more a matter of your tastes than following an exact recipe.
5) Now comes the stuffing into casings. Many times your sausage casings will be packed in salt so you should also soak them in warm water prior to using them. I typically let them soak while I’m waiting for my meat to chill before grinding. You do not need to use casings if you are someone who likes bratwurst patties instead, but for those who use casings this next part is for you.
This will be easier to do if you have a sausage stuffer, but it’s not necessary if your meat grinder has a stuffing tube. *DO NOT refrigerate the meat mixture before stuffing your casings or it will make your job much more difficult.
Your casings should be full but not full enough to burst when you begin to form links. This takes some experience however with practice and patience you’ll be able to fill each casing with the right amount every time.
To make links, press your forefinger and thumb together, making a slight crease in the sausage about every 6 inches, bun length, or as long as you like. Next, at each indent twist 3 or 4 complete turns. Be careful not to tear the casings. or you can tie each link. Brats are not a cured sausage so you will have to freeze them or make fresh every time you want to grill.
Now that you can make your own sausage and you’ve got the basic recipe down, you can experiment with different spices. Unlike sausage from the supermarket, you’re in control of exactly what goes into it. You can adjust the ingredients used to make more or less of your desired taste. The ideal internal temp for cooked brats is 170F
I hope you enjoy these as much as I do!
More from Pitmaster Danny McTurnan:
How To Make Bacon At Home (Smoking Bacon) Here’s a quick and easy recipe I shared in the group on how to make bacon at home using a smoker or your oven if you don’t have a smoker.