Learn how to make homemade bratwurst sausages with this step-by-step recipe. A German feast awaits!

Prep Time:
1 hrs 40 mins
Cook Time:
10 mins
Additional Time:
1 hrs 30 mins
Total Time:
3 hrs 20 mins
8 servings


  • 1 ½ pounds pork shoulder

  • 1 pound hanger steak (onglet)

  • 7 ounces pork fat

  • ½ cup beer

  • 1 tablespoon salt

  • 4 cloves garlic, minced

  • 2 teaspoons red pepper flakes (Optional)

  • 2 teaspoons ground white pepper

  • 1 teaspoon caraway seeds

  • 1 teaspoon dried marjoram

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground allspice

  • ¼ teaspoon ground ginger

  • 1 hog casing


  1. Place pork shoulder, hanger steak, and pork fat on a large plate in the freezer for 30 minutes. Place the meat grinder attachment in the freezer to make grinding easier.

  2. Cut pork shoulder, hanger steak, and pork fat into cubes. Pass through the cold meat grinder fitted with a medium plate.

  3. Combine ground meat mixture with beer, salt, garlic, red pepper flakes, pepper, caraway seeds, marjoram, nutmeg, allspice, and ginger in a large bowl. Mix with your hands until the mixture starts to congeal, 2 to 3 minutes.

  4. Cover mixture with plastic wrap and chill for 1 hour, or up to overnight.

  5. Soak hog casing in cold water for 30 minutes. Place the wide end of a sausage-stuffing funnel up against the kitchen faucet and run cold water through the inside of the casing.

  6. Thread the casing onto the funnel using the medium sausage-stuffing funnel attachment. Pass the pork mixture through the funnel, stopping as it starts to come out the other end. Tie the casing into a knot at the end. Pass remaining meat mixture through the funnel, supporting the sausage with your other hand. Tie the other end of the casing into a knot.

  7. Twist the casing at regular intervals to create individual links, alternating between clockwise and counterclockwise twists.

  8. Poke 2 or 3 small holes in each sausage with a metal skewer to allow air to escape during cooking.

  9. Heat a skillet over medium heat; cook bratwurst, turning occasionally, until cooked all the way through, 10 to 15 minutes.

Cook's Notes:

Hanger steak is also known by its French name, onglet, and is a flavorful cut of beef that comes from near the diaphragm. It's sometimes called "butcher's steak," as it was often the cut that the butchers would reserve for themselves. If you can't find it, skirt steak would be a suitable substitute.

Chill the uncooked bratwurst in the fridge up to 3 days, or freeze for up to 3 months.

Nutrition Facts (per serving)

395 Calories
35g Fat
2g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 395
% Daily Value *
Total Fat 35g 45%
Saturated Fat 14g 68%
Cholesterol 69mg 23%
Sodium 912mg 40%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 16g
Vitamin C 2mg 8%
Calcium 24mg 2%
Iron 1mg 7%
Potassium 236mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.