How To Make Bratwurst Sausages - Step-By-Step Guide

[@tomynoks]

So many BRATS!! making the Franconian today... love your videos, short, no bs and all the info needed to get busy making sausage!!

[@skylarmccloud4080]

Best of the Wurst

[@gregbudig5014]

Bratwurst!! The perfect theme for your first video! I have been making my own sausage for a number of years now, and I was actually searching for a recipe for Nuremberg sausage when I found your channel. Knowing a little bit about sausage making, I am mostly interested in spices and techniques. Keep everything COLD, COLD, COLD!! I'm sure if someone is new to this, that needs to be repeated. I noticed right away that you had your grinder head in the freezer... very important. Keep up the good work! Very informative and well done. I use nutmeg instead of mace here in Minnesota. Can't say that I have found it around here!! Take care!

[@edxr12]

Great short video. Just the things I needed to know. I’ve got it from here. I appreciate you.

[@uribulow]

You are very clear and concise. This is a great video. Thank you for the quality content.

[@jamrealtyteam6274]

Seriously talk about clarity!

[@KittenBowl1]

These look delicious. I will try this out too. Thank you.

[@ralphmoehrke3103]

Hallo. Thanks for the recipe. Seems a lot simpler than I expected. I look forward to trying it out. Thanks again.

[@dadbodforlife]

2 years late to the party but we do make our own bratwurst. I only use pork shoulder as the meat. I find it’s a good balance and I like a leaner sausage. This recipe is very close to how I make mine. 👍

[@LesMiserables999]

Awesome video! I’m tempted to try this out

[@CheyneFelter]

This is great, very direct, clear on the meats and why, good spice selection, maybe regional variation? There is a "German" restaurant in Houston, TX that seems to have a mix of styles from Austrian, Bavarian and German but very different in style and texture. Would like to learn more if you have some ideas for future videos.

[@WurstCircle]

Yes regional variations are coming

[@domenicomonteleone3055]

@@WurstCircle i want to ask is there recipes that we all could follow hi 👋 from 🇨🇦 #YSW respect back to you

[@willo777u]

Good job

[@jamrealtyteam6274]

Planning on it! Great vif

[@WurstCircle]

thanks

[@dalegribble5314]

This is the absolute wurst!

[@mattestudios]

I love a good brat. Definitely going to be making this. Glad I found your channel. I'm exploring my German heritage and one of the best ways is to learn about the food. Couple of questions: 1: to make beer brats, would I just soak the meat in beer? For how long? 2: what about smoking the brats? Is this frowned upon or just simply not done in Germany?

[@WurstCircle]

1. You could add beer to the mixture (max10% of the final weight) to get the taste incorporated. The American "Beer Brats" are I think poached in beer and then grilled. To be honest I have never seen this in Germany :D. 2. You can definetely hot smoke them or even cold smoke them (two completely different types of sausages). You will find a few different variations on the channel. E.g smoked bratwurst (cold and cured) or jalapeno cheese (hot smoked) etc. Cheers Daniel

[@ngoziomosebi2494]

Can you use another kind of meat other than pork?

[@robertnull9473]

Do you have recipe for Neurnburger bratwurst?

[@WurstCircle]

Hey Rob, will be posted within the next 2 weeks or so. Cheers

[@thedarkdream2597]

So, for my first ever sausage experiment, I tried this recipe. It was quite good. In Romania, bratwurst are scarcely found in shops, so I was eager to try it out. It turned out quite good - with some small mistakes, as anyone would do on the first try, but as you said: The taste is good, even if the sausages have weirder shapes. I'm very eager to try out others, such as the Weisswurst one, but I don't know how I can find phosphate here - what would happen if I skip it? Also, your channel was the trigger for me wanting to make my own sausages, so... thank you :)

[@WurstCircle]

That Sounds awesome. Just keep making and you will become better. As for the Phosphates. They are important for binding the sausage with the added crushed ice. It will break without. You can use baking powder (needs to have phosphate in it). However in the long run I would try to get pure phosphate.

[@domenicomonteleone3055]

Wurst Circle my message to you is would you be able to make video of polish sausage that could be in the Freezer bitte Dankeschon fur die bis spater aus kanada Domenico Monteleone respect fur dich

[@jacktheripperVII]

You might want to mention that you chilled the grinder and how to prepare the casings if you want this to be a tutorial. If its supposed to be a recepie consider talking about the ingredients and technique more

[@WurstCircle]

Hey Jack, totally True. I have that Info in the article but forgot it in the Video.

[@NapoleonDynamyte]

I think you mean you grilled them. Not fried them.

[@Hmon160]

I get you wanna seem professional but do you really have to copy Binging with Babish's format down every last detail?

[@WurstCircle]

Videography is not my strong suit. Totally inspired by Babish because of the focus on product and the feasibility in my tiny kitchen and the production itself.

[@ryancarroll3432]

​@@WurstCircle Haters gonna hate! Keep up the good work! I'm excited for future content!