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Bratwurst - For 10 lbs.of meat
Fresh Sausage Recipe
   7 lbs lean meat              
   1 1/2 lbs. lean pork butt
    1 1/2 lbs. pork fat
   Or 10 lbs. of Ground Pork Butt
   4 tablespoons salt
   4 tablespoons
   1 1/4 teaspoon white pepper, ground
   1 1/4 teaspoon black pepper, ground
   1 teaspoon nutmeg
   1 teaspoon ginger
   1/2 cup cold water
   1/4 cup flavor binder 86, or 1/2 cup non-fat-dry milk
   prepared 33-36MM hog casings
If you decide to smoke this product add 2 teaspoons curing salt to the meat/seasoning mixture before stuffing into casings.
Grind meats and pork fat together through medium plate (3/16") one time or use 10 lbs. ground pork.
Combine ground meat  with remaining ingredients; mix/knead well.
Taste test by frying a small quarter-size patty to see if you approve of the flavor and make changes if needed.
Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst open during the linking process.  
Form sausage links by pressing the filled casing gently with your forefinger and thumb and twist four or five times in one direction, repeat and twist in the opposite direction.
Another option is to shape sausage mixture into patties or use bulk style.  
Cook, fry, bake or broil just as you would any fresh pork sausage.  
True venison lovers can grind together 8 1/2 lbs. of trimmed venison and 1 1/2 lbs. of fresh pork fat for the above recipe.
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Black Pepper Table Ground Flavor Binder 86 Natural Fresh Hog Casings HomePack
Hog Sausage Casings Home Pack
Our Price: $10.99

Eldon's Premium Table Ground Black Pepper is the perfect mate for your favorite salt! 8 oz Flavor Binder 86 is high in protein. Reduces shrinkage while binding meat and fat together. Home Pack Natural Hog Casings (33-36MM) are pre-flushed and packed in salt.
Nutmeg Dextrose, Powdered Sausage and Jerky Handbook
Sausage and Jerky Handbook
Our Price: $15.95

Nutmeg may remind you of pumpkin pie and eggnog but at Eldon's we like to use it in our breakfast and bratwurst sausages! 8 oz Dextrose is about 70% as sweet as sugar. Generally use 1/4 to 1/2 cup for each 10 lbs. of sausage meat. Features over sausage recipes and 30 proven jerky recipes including information on cures, smoking, smokers, nitrites, nitrates, smoke chips, internal temperatures, smoke cooking, dehydrators, more.  Learn how to make whole-muscle and ground, hamburger Jerky.
White Pepper Ground
Eldon's White Pepper comes from the same vine as black pepper, except
berries are picked ripe and the outer hull removed. Used in countless
sausage and jerky recipes. 8 oz