How to Make Venison Bratwurst
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Oktoberfest! Beer and bratwurst are the first things that come to mind for me. What originated as a wedding party in Bavaria has evolved into a cherished seasonal event worldwide. A trip to Bavaria might not be in the cards for you this year, but you can still celebrate at home with this delicious bratwurst recipe.
If you’re looking to clear the freezer, sausage is a great way to make the most out of neglected grind pile. Bratwurst has been a go to, portable festival snack for generations, and it’s not too hard to make at home.
We are going to keep this as simple as possible with nomenclature. There are volumes written on the varying types of sausages in Bavaria. That being said, we will, for the purposes of this article, define bratwurst as “sausage for cooking”.
The literal translation “brat” (finely chopped meat), and “wurst” (sausage) leaves a lot up for debate as to the finished product. We can however find some common ground in seasoning profile. Two ingredients stand out when you look at several recipes for Bavarian cooking sausage; caraway and nutmeg, or mace. The former being indigenous to the region, the latter making its way from Indonesia in the spice trade.
The biggest concern with new sausage makers seems to be binding. Understanding and achieving proper myosin development is the difference between a well-made sausage, and burger in a casing. Follow a few basic procedural steps listed below and let science work in your favor.
Makes: 10 lbs
Time to make: 45 min to 1 hr prep, 15 min cook
Special equipment: Grinder, (optional), sausage stuffer
Also works with: any wild game meat (with pork fat)
Looking for more wild German sausage recipes? Try out this Landjäger recipe by JP Yampey!
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How to Make Venison Bratwurst
10
servings1
hour15
minutesKeep the screen of your device on
Ingredients
10 lbs total meat and fat, you want the fat content between 25 and 30%
2 % or 1/3 C. Salt
.1 % or 1/2 C. Marjoram
.3 % or 2 T White Pepper
.1 % or 1.5 T Caraway
.1 % or 1.5 T Nutmeg
20 Oz. ice cold liquid
Preparation
- Keep the meat and any equipment as cold as possible throughout this process. Keep meat and any equipment not being used at the moment in the freezer.
- If grinding
- Cut meat to fit into throat of grinder
- Mix all dry ingredients with half the cold liquid to make a slurry
- Mix slurry with meat and grind through medium plate twice
- If you do not own a grinder
- Mince meat well before adding slurry
- Place meat back in refrigerator to chill for 30 min
- Mix till it hurts, adding the remainder of the cold liquid , then mix some more. You want the mixture to stick to anything it touches.
- Stuff into 32-25mm hog casing
- To cook
- From there you can eat as is, or gently brown in fat. Enjoy!
- Bring a pan of water or beer to a gentle simmer, then add the brats and cook for about 10 minutes.
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