Bratwurst
Mittagessen • Deutschland
Über Bratwurst
Grilled German pork sausage — the classic
How to Make Bratwurst (Traditional & Healthy Version)
Bratwurst is an iconic sausage from Germany, enjoyed for centuries and deeply woven into German cultural traditions. Originating from regions such as Bavaria and Franconia, Bratwurst is known for its savory, spiced pork and beef filling, encased in a natural casing and cooked to juicy perfection. In Germany, Bratwurst is a staple at open-air markets, family gatherings, and especially during festivals. Its flavor profile is hearty yet nuanced, with hints of nutmeg, marjoram, and white pepper, making it a beloved comfort food. Choosing a healthy, homemade Bratwurst means you control the ingredients, portion size, and quality. This recipe uses lean cuts of pork and beef, fresh herbs, and natural casings, ensuring a delicious sausage that's lower in sodium and saturated fat than many store-bought varieties. Paired with a crisp salad or roasted vegetables, Bratwurst offers an authentic taste of Germany while aligning with health-conscious eating habits. Whether served at lunch or as a festive meal, it's a satisfying, protein-rich option that celebrates German culinary heritage.
Ingredients(for 2 medium Bratwurst sausages (approx. 120g each))
- 200g Lean pork shoulder (Schweineschulter)
- 100g Lean beef (Rindfleisch)
- 2 tbsp Ice-cold water (Eiswasser)
- 1 tsp Salt (Salz)
- 1/2 tsp White pepper (Weißer Pfeffer)
- 1 tbsp, finely chopped Fresh marjoram (Majoran)
- 1/4 tsp Ground nutmeg (Muskatnuss)
- 1 clove, minced Garlic (Knoblauch) - optional
- as needed (approx. 60cm) Natural sausage casings (Schweinedarm, soaked and rinsed)
- 1 tsp Rapeseed oil (Rapsöl, for grilling or pan-frying)
Instructions
- 1
Chill all meat, bowl, and grinder parts in the freezer for 15 minutes to ensure a smooth grind and prevent smearing of fat.
15 minutes
Colder meat results in a better sausage texture.
- 2
Cut pork shoulder and beef into small cubes. Pass through a meat grinder using a medium plate.
5 minutes
For best results, grind meat twice for a finer texture.
- 3
In a large bowl, mix ground meats with salt, white pepper, marjoram, nutmeg, and optional garlic. Gradually add ice-cold water and mix vigorously until the mixture is sticky and well combined.
5 minutes
Mixing by hand helps integrate the spices evenly.
- 4
Rinse the natural casings thoroughly under cold running water and soak them for 20 minutes.
5 minutes
This removes excess salt and makes casings pliable.
Why This Dish is Healthy
Homemade Bratwurst is a healthier alternative to processed sausages, as it allows you to choose lean cuts of meat, minimize added salt, and avoid artificial additives. Cooking with rapeseed oil, which is high in heart-healthy fats, and serving with vegetables or whole grains, increases the nutrient density and fiber content, supporting balanced eating. This makes Bratwurst a smart choice for those seeking nutritious, satisfying meals without sacrificing authentic German flavor.
This Bratwurst recipe is rich in high-quality protein, essential for muscle maintenance and satiety. Using lean pork and beef reduces saturated fat, while fresh herbs add antioxidants and micronutrients. The dish provides B vitamins (especially B12 and niacin), iron, and zinc, supporting energy metabolism and immune function. Limiting added salt and using natural casings keeps the dish lower in sodium and free from preservatives commonly found in commercial sausages.
Pro Tips
- 💡Tip 1: Chill all equipment and meat for the best sausage texture.
- 💡Tip 2: Avoid overstuffing casings to prevent bursting.
- 💡Tip 3: Cook sausages slowly over medium-low heat for even browning and moisture retention.
Storage & Serving
Store uncooked Bratwurst in an airtight container in the refrigerator for up to 2 days, or freeze for up to 1 month. Once cooked, refrigerate leftovers within 2 hours and consume within 3 days. Reheat gently to preserve juiciness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 313.0 kcal |
| Protein | 14.0 g |
| Carbohydrates | 2.0 g |
| Total Fat | 28.0 g |
| Fiber | 0.0 g |
