Homemade German Sausage
Serves 8
30 mins prep
10 mins cook
40 mins total
Making German homemade sausages (especially when stuffing them in casings) may seem intimidating, but is easier than you think! Nothing screams authentic German food quite as much as a nicely grilled German bratwurst like this variety packing tons of fresh flavor from the cilantro, chili, garlic, and citrus zest.
With a bit of practice, you will find that the rewards of this sausage recipe far outweigh the effort. I hope my tips will help you find the confidence to make these at home, too. So if you want to kick things up a notch, try this homemade sausage recipe inspired by the German Grillabende (BBQ evenings) of my childhood!
Serve your homemade German sausages with some authentic homemade pretzels and a variety of salads like my Oma's creamy potato salad, this Bavarian potato salad, or my creamy German pasta salad.
OR cook your bratwurst in a skillet indoors and serve it with some mashed potatoes and some homemade raw sauerkraut or cooked sauerkraut.
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Mix all ingredients together using your hands and grind with the fine meat grinder plate.
187 ½ grams pork shoulder62 ½ grams bacon¼ handful fresh cilantro½ red chili peppers¼ garlic clove¼ lemon¼ lime¼ Tablespoon brown sugar¼ teaspoon salt¼ teaspoon black pepperCarefully fill the sausage into the casings, using even pressure. Do not overstuff them. Make sure you soak your casings in water according to the instructions before filling them.
¾ meters sausage casingOnce fully stuffed, twist the casings about every 8 inches to separate the sausages. Now cut apart at each twist using kitchen shears.
Grill over hot coals without a flame. First, place over indirect heat for 3 minutes, keeping the lid closed. Without turning them, move them over direct heat, close the lid, and cook for 3 minutes. Turn once, close the lid, and continue cooking for 3 more minutes.You can also cook these sausages in a skillet with a lid. Start with medium-low heat, then turn up to medium heat for the remaining cooking time.The internal temperature of the cooked sausages should be 160 degrees Fahrenheit or 71 degrees Celsius.
This is the perfect recipe for a nice Grillabend (a German-style BBQ).
Enjoy with some homemade pretzels, my Oma's creamy potato salad or a Bavarian potato salad and/or cooked or raw sauerkraut.
