Authentic Homemade Bratwurst Recipe - Smokin' Joe's Pit BBQ

[@bigdrum9667]

Joe...I was born and raised in Germany, I'm half German. And you SIR have knocked this out of the park! Tell your cousin thank you from the old dude from just north of Raleigh, NC. Cannot wait to try your recipe.

[@SmokinJoesPitBBQ]

Thank you so much 👍

[@Anon54387]

@@SmokinJoesPitBBQ A Martinez making bratwurst, funny stuff, but hey if it is good it is good. Who cares? There's these two guys in California that worked for a bowling alley restaurant that make great Mexican food, and one day this guy wanted to complement the cooks, and when he saw them he said this cannot be, all I saw are dos Okies. They've now started their own Mexican restaurant and, naturally enough, called it Dos Okies.

[@johnscopelliti3486]

Did you ever try making the bratwurst yet? I’m from Tampa and my daughter lives in wake forest. Saw that you were north of raleigh

[@bigdrum9667]

@@johnscopelliti3486 My half-Sicilian buddy and I make brats about 2-3 times a year...50-60 lbs @ a time. We make a spicy maple all Boston butt cut brat...also honey sage and a few other flavors. The spicy maple is to die for...load it up with German style fried potatoes, of course, and a couple of runny eggs on top...damn! We have been doing this for about 12-13 years now and we have all the recipes down to the gram. Got all the professional equipment for processing as well. It is amazing how everyone is your buddy when they know John and I are doing brats! This is why I commented on Joes recipe, he knows what he is doing.

[@giuseppegandola8762]

Ramstain Germany 1964, I was introduced to the Bratwurst just like you made it and it changed my life. Thank you tank you.

[@chriskania4214]

Enjoy all of your sausage recipes. Thank you

[@51rwyatt]

My next two sausage projects are boudin, and bratwurst. Thanks for the instruction vid.

[@chriskania4214]

I can share my Boudin recipe if you are interested.

[@essteefyou5756]

For extra depth take the sauerkraut and toss it in a scalding cast iron skillet and get a little char going. So good.

[@epistte]

There should be thin sliced onions and kraut in that simmering beer. The onions and kraut is then served over the brats.

[@codepuncher]

@@epistte awesome tips. tnx

[@MaciejDrelichowski]

Appreciate super accurate and neutral use of % in description of amount of ingredients. Love the sausage. Kinda similar to polish eastern white sausage which is my favorite boiled or baked with garlic.

[@HenrySousa-n2c]

...Brother Smokin Joe, Thank you for this recipe & cooking lesson... I was in the Bavarian Alps during my Army tour (Wertheim) & just loved it there...Artist, Old Naples Florida🌴🎨

[@watsonrk1]

Just finished seasoning a batch and about to stuff them. Fried a taste tester with my homemade kraut to top the patty.. fantastic! Thanks Joe

[@SCROWMD]

Looks terrific. I am using this recipe next time I make Brats. Thank you Joe

[@SicedDuck]

Love the traditional take. Outstanding job

[@dr.chives]

Finally some good weather this weekend here in Germany. Time to grill a few of these! Thanks for the inspiration, always a good day when you post a video!

[@swk1610]

I’m born and raised in Texas and my parents moved here from Germany in the 60’s. Definitely going to try this 😋

[@SmokinJoesPitBBQ]

Oh wow, I bet you're going to love them.

[@grizzle273463]

Glad to see you are still posting. Sad you had to give up your food truck biz but I'm still here supporting you.

[@SmokinJoesPitBBQ]

I reopened my food truck buddy. March 1st. 🤘

[@grizzle273463]

@@SmokinJoesPitBBQ oh good

[@agn855]

Well, Polish sausages are different from German sausages (as sausages are a local thing, so every butcher has his own recipe, so are villages, towns, federal states have their specific ones). Btw, never ever heard that eggs are used in sausages… Kreetz from Germany 🇩🇪 👍 JFTR… No, traditional German bratwurst does not typically contain raw eggs. The main ingredients usually include: • Pork, beef, or a mixture of both • Bacon or some fat content • Spices like salt, pepper, nutmeg, marjoram, or caraway seeds • Ice or cold water for binding and consistency Eggs are *not* part of the classic bratwurst mixture. They might be used in homemade recipes to improve binding, but this is not typical. The binding in bratwurst is usually achieved through the protein in the meat and the use of a cutter aid (like ice).

[@TheBgoose]

Oh man! I was stationed in Germany for 6 years and those look awesome! I miss the brotchen (German hard roll) and senf (German mustard) with the bratwurst. I will try this recipe!

[@bobwhisenhunt7085]

My next sausage Joe. Looks amazing. Thank you to you and your cousin.

[@Klevjer]

Love your channel, Joe. Thank you for continuing to post content. I've wanted to get into sausage making, have all the equipment, and have been looking for an authentic bratwurst recipe. This fits the bill. Can't wait to try it.

[@a.j.pfeiffer1600]

Joe, thanks so much for all your recipes.Learn a lot from your channel.Keep up the great work

[@cjwyhs9601]

These look great. When I simmer my brats, I add butter, onions, and mushrooms to the beer, and simmer on the pit. Then a nice little grilling, and fantastic! I'll have to try the egg binder. Another great video Joe!

[@mikeotte1609]

Joe!!! Awesome video and thanks for the recipe, I will certainly give this one a try!!

[@johnlong8536]

Well done Joe! Looks delicious and has inspired me to give sausage making at home a try. Thank you sir!

[@shaneshane1379]

Lonestar beer and home made Brats. Dude has it going on... God bless Texas😊

[@rickf.9253]

Those look awesome! Thanks for sharing the recipe.

[@temokety5305]

Thanks Joe! I eagerly await each video to post. You’re the best! And I like how you are ambidextrous with your “See Ya’ “ wave!!!

[@blueenglishstaffybreeder6956]

Simple and delicious thanks Joe

[@RobertSpangle]

we love our German heritage!

[@JohnMarkPool]

Totally Awesome! I so love homestyle German Brats and Thank You for sharing such a treasured recipe! I will have my cooler ready when I go through El Paso towards Phoenix for a stop at your cousin's Sausage Shop on my next trip! Keep up the good work! Gracias mi Hermano! 😊

[@chrisrudy1969]

Thanks for the recipe!!

[@BluePiggy97]

Hey Joe, I’m from Wisconsin and at least in my family, we would take the fresh brats and grill them up first. Then you get big pot full of beer and a ton of sliced up onions heated up and make yourself a brat hot tub. After you grill them off, you nestle those bad boys into the beer and onion hot tub and they stay hot and juicy for hours. If you’re having a party, this is the way to go.

[@SmokinJoesPitBBQ]

That sounds amazing. I'm going to try that. 👍

[@craigmiller752]

100%!!! I'm from Wisconsin also and approve this message! :)

[@lfeco]

That's as well done of a how to video as I've ever seen. My brother and I got into sausage making about 10 years ago and we bought nice equipment like you have. It was fairly expensive but in the long run you won't regret it.

[@Trumpetmaster77]

Definitely going to try this one Joe, Looks fantastic bro!

[@BBQbyBiggs]

Hard to beat that! Looks great!

[@SmokinJoesPitBBQ]

Yes sir. Thanks for watching buddy, hope all is well. 👍

[@CJB-mv8ge]

Visited the Christmas market in Munich and Frankfurt last year. They did actually have a large live fire pit, similar to the Salt Lick. Those look killer can’t wait to try, thanks for sharing!

[@MrCmcag1]

My son has a BBQ business in SoCal and he's into fusion sausages. But personally, brats are my all-time favorites. I'm going to make a batch of this and see how it sells. Thank you!

[@brianveestrom6784]

Way cool backstory Joe. Here at home we are blessed with an old German community and delicatessens. Our favorite sausage is Rempel's Mennonite Farmer sausage. I figured that you have never had sausage like this, but after hearing about your history and cousins business, you have tasted the real deal. Texas has a strong German influence. I watched the YT video - The Sausage Shop "The Hernandez Take Over" They are a lovely couple. Thanks to them for sharing. Now pass the BratDogs! (nice oompah, oompah music track btw)

[@keithwilson8235]

Awesome that you’re back!

[@robertsalazar358]

Love your videos Joe. I'm a fellow weenero from California.

[@kevinhullinger8743]

Wow, I always thought there was some chicken breast in German Brats because they were always white and mild tasting. Thank you I will be making this recipe!

[@MichaelJohnson-ob8fl]

Always enjoy your videos Joe, I'm a huge fan, I love grilling, I consider myself pretty good

[@Edward135i]

Joe I live in Oregon...but my brother lives in New Braunfels, I'm going to make this is summer at his neighborhood BBQ cook-off when I come down to visit.

[@SmokinJoesPitBBQ]

Nice my man. It will be a hit. 🤘

[@codepuncher]

My daughter`s boyfriend has the food texture problem with mouth feel and always defaults to shop bought bratvors at our meat braai`s. I am gonna surprise him this weekend with homemade Bratwurst to your recipe Joe, plus on your recommendation I have bought some organic fermented sauerkraut to compliment it. Will report back. tnx so much for your video.

[@SmokinJoesPitBBQ]

Awesome! Let me know the results 👍

[@codepuncher]

@@SmokinJoesPitBBQ Oh the anticipation, The sausages are in the fridge and look just like yours did, started out with 2 kg`s diced pork and ended up with 1.75 kgs in the 11 stuffed sausages of varying lengths. Tomorrow is a big rugby day for us, the boyfriend is Welsh and I am Southern African both our teams are in action tomorrow and then we will tuck into those bad boys. Not sure whether to go with mustard or jam chutney hmm ...

[@SmokinJoesPitBBQ]

@codepuncher nice! Do both🤘

[@codepuncher]

@@SmokinJoesPitBBQ Hey Joe (bet you never heard that one before, ref the Hendrix song) As way of reciprocating your generosity posting your vid, here is my version of a South African sausage called Boerewors. The w is said as a V, Vors Suggested Beef to Pork mix 60-40 Here is how my last attempt worked out. (Sorry I can only think in grams) Lean beef 2160 g Lean shoulder Pork 400g pork fat 320g harder fat cut to spec 406g spec is a term for the thicker white fat, get really cold and dice small, matchhead size. --------- total pork 1126g total meat 3286g Sharpen your blades and pass that thru a 1/4" plate to get a fairly course mix. Loosely mix the Spice ingredients : 35g Salt 40g Coriander seeds 2g Nutmeg 2g Ground Cloves 6g Black Pepper 60ml Brown vinegar 80ml Worcesterschire sauce splash apple cider vinegar 2g Rosemary 150ml Water. Stuff into coils, cook over coals but be careful not to overcook, it must drip with juices on the bite. Oh man sooo good.

[@codepuncher]

@@SmokinJoesPitBBQ Turned out a success the whole fam liked them, plus he took a frozen batch back to Wales. Thanks again Big Joe.

[@pedroarellano4266]

Thanks for sharing, Joe! I'll have to try the bratwurst. I have a recipe, but this one sounds like it's worth trying. And man, tablespoons aka, volumetric measuring for sausage is fine as long as your pork butts or whatever meat is the exact weight as the recipe, but it falls hard on its face if you have a different amount of meat. Weight, and grams are absolutely superior for a consistent product with whatever amount of meat you may have. For those who may be curious about the eggs. The egg functions as a binder. They add extra protein. That's why it's a good binder. You'll see some German sausages call for heavy whipping cream for the same reason, a binder.

[@vanger1211]

That was a really cool story that you started with!

[@shanevision]

Great recipe here. It's very close to one I've been using from an old skool Nürnberg German butcher. Add a little marjoram and you've got authentic Nürnberg / Franken area bratwurst.

[@shanevision]

Yes indeed. I've got a recipe from a Nuremberg Metzgerei that was in his family of Metzgerei's for over 200yrs. Its very similar to this. Replace the nutmeg with mace, add a touch of lemon zest, and add a good amount of marjoram. Zee Germans would be proud.

[@tucobenedicto1780]

I live in Tucson, but hopefully can stop by the Sausage Shop on my next trip thru El Paso.

[@JB-yk3ob]

These look amazing !

[@SmokinJoesPitBBQ]

Thank you.

[@ScottysBackYardBBQ]

Authentic Homemade Bratwurst , my grandparents never measure anything lol eggs and whole milk. and mace. awesome job joe.

[@SmokinJoesPitBBQ]

Thanks Scott 👍

[@jayfromtexas6718]

Oh my lord! That looks fantastic! Btw, that equipment is Cadillac level.

[@SmokinJoesPitBBQ]

Thanks Jay!🤘

[@gourmetwoodsman]

Looks great! I never thought to add eggs but that makes a lot of sense! Thanks for the video 🤙

[@drankurbaruah]

I'm starting a butcher shop chain (pork only) and will also make and sell pork sausages, bacon etc. in India. Waiting for my trade license. I learnt a lot from your video.. so I liked and subbed. Thank you so much for sharing your knowledge and teaching us so clearly. Much appreciated. Best regards from India. 🙏🏻 Edit: Bg thanks to your cousin also!!

[@borisrichard6254]

They simmer them in Southern Germany and is called white sausage served with chunky Sweet mustard. Brat means sauté. So a bratwurst has to be grilled 😊. And is often served in a bun with Yellow mustard to go. So you did the whole deal!

[@maxpower6576]

More grainy, not chunky :)

[@ke5udy]

I may have to make that 5 hour drive to check out The Sausage Shop!

[@chferrel7411]

Looks delicious, I'll definitely be trying this one. If saving for later, would you freeze them before or after the beer braise?

[@gharv1313]

Fantastic Job Joe! These are outstanding, talk about some flavor! Red to wash that down with a cold one also 🍻🤣. Thanks for sharing this video and glad to see you posting! Cheers brother 🍻

[@potcon2]

They look great. Can you provide the recipe? I would love to try it! Thanks

[@panchucko]

That’s a great looking brat, when I was stationed in Germany I lived in a small village Frankenthal, one of the Gasthous used to serve me brats like a rueban, I am not sure if it was thousand islands or some home made sauce but I loved it and have never been able to recreate it

[@davidmaruska1641]

Shout out to a home town guy, EP. But with a german brat you need some german mustard to go with it. Amazon has "German Mustard Düsseldorfer Löwensenf Medium 100g From Germany". This will get you the taste you need. Love the show....

[@didierjanssens6392]

La meilleure des meilleures...... en Belgique , nous ont en raffole.....surtout lors de fêtes en extérieur............!!!!

[@BBQausBaden]

Well done, looks just like in Germany 👍👍 Greetings from Baden

[@SmokinJoesPitBBQ]

Thanks for watching my friend 👍

[@WaderHunts]

I always add some pico de gallo along with the sauerkraut and some pickled jalapenos. To me that is a near perfect Texas dog. You have to drown it in Texas red to be perfect. Great video!

[@SmokinJoesPitBBQ]

Sounds delicious 😋

[@Terry-7]

Those look pretty delicious, I'm going to have to try your recipe. I spent half my life living in Germany and I go back every so often. One of the first things I look for when I go are the authentic German sausages. Can't beat 'em. Also, I like your kitchen shears, they look to be all metal construction. Do you have a link to them where they can be purchased? Thanks and have a blessed day!

[@dwaynewladyka577]

Amazing looking sausages. Sauerkraut is a perfect pairing with sausage. Cheers, Joe! 👍🏻👍🏻✌️

[@bobbicatton]

That is bratwurst perfection! Love it👍😊

[@SmokinJoesPitBBQ]

Thank you Bobbi👍

[@williamwilson2624]

I love bratwurst! Great video!

[@SmokinJoesPitBBQ]

Me too. Thanks for watching William. 👍

[@randyshifter]

You know what would have made this video better?.. if you would have announced at the end, "im gifting the Yoder & the G2 to Randy...😂". Great video Joe!..

[@leedoss6905]

Powdered milk and white pepper. Lots of bratwurst recipes. Not a fan of the J Ville ones but I don't hate them either. I cook mine in fluid at 150 to 160 for about 10 minutes. Yours look good.

[@oldpeopleplayinggames9426]

if you want to go full authentic, take German or Portoguese bread rolls for additional crunch

[@hammertiming8423]

I will most definitely try this recipe out. I did make bratwurst in the past but the recipe contained marjoram and it was emulsified sausage that i simmered up to a certain temperature and then cooled down and put away.. i did notice loss in flavour after simmering tho and thats the thing that bothers me.. ill give this one a try. Thank you for sharing. 👍

[@BernWag]

Can't wait to try this! thanks for posting. Question, how long does the ring around the plunger last? do you take it off and clean it every time (I'm new at this). and do they sell spares ? Sorry, just seems like cleaning it and putting it on and off would eventually break it? thanks again

[@SmokinJoesPitBBQ]

It's silicone so it should last a long time. I'm not sure if they sell replacements.

[@markpowers7197]

Joe, do you ever do a courser grind??

[@CookingwithStephennJacklyn]

Bro that Brawurst looks crazy delicious thanks for sharing the recipe. I spent sometime in Germany with my parents in the late 70s early 80s and yes their Brawurst are fantastic. Cheers!🍻

[@J-WHO312]

I hear the cheese heads coming! Im from Chicago and love heading to Wisconsin for brats!

[@mighty_mattso122]

Looks soooo good joe! Can you post the ingredients and measurements?

[@hetspook666]

Great video, I will try eggs next time I make sausages. For the people that want to do a classic autentic German thing Don't use the potatobread that stuff is unobtainable in the continent of Europe. Use dinnerroll that is widely avaliable. (Not ment as criticism to the video)

[@hope-thru-faith9109]

Oh my gosh...i was born and raised in el paso tx....is there any way to get your sausages shipped to nw oklahoma????

[@troyv8302]

Man them looked good Joe, onions and yellow mustard for me please. Cool of your cousin to give you the recipe. On another note, when you, or any KZbinr for that matter, says "the first step" I always continue it with "ask her out and treat her like a lady" 🤣

[@ronniemeador1791]

can you freeze the brats after you boil them?

[@SmokinJoesPitBBQ]

Yes but I would freeze them raw instead. You'll have to freeze them and then vacuum seal them after they're frozen.

[@ronniemeador1791]

@@SmokinJoesPitBBQ Thanks made some 2 days ago and they were really good. i make sausage for hobby usually get my seasonings from Reo's in Huntsville,Tx.

[@markmccaleb4038]

I believe that I will try this Joe. But when I'm finished, I won't be adding sauerkraut as I am not a fan 🤣🤣🤣🤣

[@darrarmory6620]

Can you add the recipe to the descriptions with TBSP, tsp plz? That works best for us here in the US😊

[@stevelitteral]

I'd like to make this but make patties for burgers,😎👍

[@kennethwong6507]

Hi Sir, I'm a new sausage maker in Malaysia. trying to work on new flavours to be my own signature sausage. May I know if after u had simmer the sausage in the beer to make it white colour, can it be vacuum pack & store In freezer? Thanks for helping me out

[@kellyklotz1744]

I know it's not traditional but my mom can't eat pork. So what cut of beef would you recommend to do this recipe with

[@shannonmcafee4169]

I'm wanting to try making a smoked sausage with fruit in it. Could you do a video on that?

[@frank-dampf6734]

Hey Joe viele Liebe Grüße aus Deutschland, die Würste kannst du auch Roh auf dem Grill machen sie sind super lecker vielen Dank fürs Video weiter so.

[@SmokinJoesPitBBQ]

Thank you Frank. 👍

[@stevedavidson8802]

So Joe I’m trying to understand if you’re converting everything to grams .4% of Ginger is not for Graham, correct?

[@flyndutchmn]

3,2,1, LETS Sausage!!!!

[@_fasteddie65]

Love the tattoo of your logo

[@scott729]

Looks great Joe. At what point in the process can we freeze for preservation? I assume after boiling, but want your input.

[@SmokinJoesPitBBQ]

you can definitely do it before or after boiling. If you’re vacuum sealing them raw , freeze them first as the meat will come out of the casing…ask me how I know.😃

[@scott729]

@@SmokinJoesPitBBQ Lol, got ya and makes sense. Thanks Joe

[@gauthren]

I've used eggs and I've used heavy cream. I've never really noticed the difference between using these as opposed to plain water.

[@ЕгорДякин-д2х]

вы самый лучший повар .

[@SmokinJoesPitBBQ]

Thank you!

[@wiwingmargahayu6831]

chicken liver gizzard and intestines tasty for me sir also cow tripe and intestines

[@douglassullivan9684]

Could you share the recipe in teaspoons and tablespoons or grams? Not good with percentages. Thanks.

[@Jason-iz6ob]

No, he can’t. Because it depends on the amount of meat you have. That’s why it’s always best to use percentage. It’s easier than trying to figure out how to double or half a recipe or whatever.

[@BigDaddyDuke101]

I was thinking about buying a book on sausage making do you have a book for me to buy?

[@mikesmicroshop4385]

Personally, I poach them all then freeze the extra. That way I don't have to mess with poaching them later and can just thaw and grill them!

[@SmokinJoesPitBBQ]

That works too. Plus, vacuum sealing them raw squeezes the meat out of the casing. 👍

[@scottesselman2386]

I make a smoked pork sausage that I've been making for over 40 yrs

[@Crankinstien]

That looks so damn good

[@BigKev059]

It is still a Bratwurst even in the bun ,I spent 10 yrs of my life over in Germany

[@shopmanabc]

Do they ship sausage?

[@SmokinJoesPitBBQ]

I believe they do. My cousin mentioned that they have shipped out. Give them a call. 1 915-565-0994

[@RockDog645]

But the most important question: does your cousin hand you a beer when you walk in the shop? 😂😂 Great video, thanks for sharing!

[@rickypsencik5947]

Is it OK to cook other types of sausages in a beer bath?😊

[@SmokinJoesPitBBQ]

Absolutely l, you could do this to any sausage