Classic Bratwurst (Finer Grind & Food Processor)
- Type
- Bratwurst
- Level
- Medium
- Rating
- Rate this recipe
Today I’ll show you how to make a super fine bratwurst yourself. It’s simple and super quick to make. So you want to score at a barbecue with homemade bratwurst? Then this type of bratwurst is just the right recipe for you!
I have other bratwurst variations for you on my website. For example, how about a Greek farmer sausage “Loukaniko” or Jalapeno-Cheddar Bratwurst.
If you’re interested in more great bratwurst recipes, my recipe book “24 Bratwurst Recipes For A Perfect Barbecue Experience” is for you!
I also answered some general questions about making bratwurst in my post Making Bratwurst Yourself. Have a look there.
But now enough talking…
Here you will find the complete fine Bratwurst recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Ultrafine Bratwurst – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| pork shoulder | 400 g | 40 % |
| pork back fat | 200 g | 20 % |
| Pork belly | 200 g | 20 % |
| bulk (ice water) | 200 g | 20 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 18 g |
| Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Pho | 3 g |
| black pepper | 2.5 g |
| mace | 1 g |
| ginger powder | 0.75 g |
| allspice | 0.5 g |
| lemon zest | 0.5 g |
| cardamom | 0.25 g |
The equipment to make fine Bratwurst
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks with it.
Spice grinder / mortar
To grind your spices, it is best to use a spice mill. Alternatively, a mortar is also suitable. Or you can use already ground spices. I recommend grinding them yourself.
Food processor / Thermomix
In a food processor, the minced meat and ingredients are mixed into a very fine mass. If you have a Thermomix, you can also use it for this process.
Natural casings / jars
The fine Bratwurst is stuffed into natural casings. I recommend you to use pork casing caliber 28/30.
If you want to make fine bratwurst without casings, you can use jars and boil down the mixture.
Make fine Bratwurst – Step-By-Step Instructions
Cut the meat into pieces suitable for the grinder. You can vary the size depending on how big your meat grinder is. My recommendation: separate the meat and the fat.
Put the pieces of meat in the freezer for 1-2 hours to freeze. This will help you later with the grinding and ensure that the mixture does not get too warm.
Grind the spices to a fine powder, except for the Cutter Phosphate.
Now you can grind the meat and fat separately. Depending on how coarse or fine you want your sausage, you can use different perforated discs. Honestly, this is a complete matter of taste. I use the fine perforated disc (3 mm) for the fine sausage.
Put the minced meat into a food processor.
Then you can add the spices and cutter phosphate.
Add the ice water little by little.
As soon as the consistency is mushy, you can add the fat. Make sure that the mixture does not get warmer than 12 degrees Celsius (53.6°F).
Next, put the pre-watered casing (approx. 30 min) on the sausage stuffer. I use pork casings caliber 28/30. Which one you use is up to you.
Fill the sausage meat into the casing. Important: Do not fill the casing too much, otherwise it will burst later during frying.
Now turn off the heat. You can decide for yourself how big your sausage should be. To do this, press the sausage to the desired length with two fingers on each hand and rotate it forward a few times. Then leave out one sausage length and repeat the process.
Optionally you can cook your fine sausage at 70 °C (158°F) for approx. 30 minutes
Your fine Bratwurst is ready😄. Enjoy it.
Frequently asked questions
What is the difference between a fine and a coarse bratwurst?
What is the difference between a fine and a coarse bratwurst?
The grind, and what happens after it. A coarse bratwurst goes through a bigger disc and stops there, so you can still see the meat and the fat in the finished sausage. This one goes through the fine disc and then into a food processor with ice water, which turns the whole lot into a smooth mass with nothing visible in it at all. Much the same spices, and a completely different sausage in the mouth.
That smooth mass is also why there is a cutter phosphate in the list and why step 8 puts a ceiling on the temperature. You are asking the meat to hold water and fat together in one emulsion, and it will only do that while it is cold — let it warm up and the mixture breaks, which you will see as fat sitting in the pan rather than in the sausage. If that sounds like more fuss than you wanted, the coarse bratwurst is on the site and it is the easier one to begin with.
How long is the shelf life of the fine Bratwurst ?
How long is the shelf life of the fine Bratwurst ?
The fine Bratwurst can be kept raw in the refrigerator for about 1-2 days.
If you scald it directly after production at 75 degrees Celsius (167°F) for 30 minutes, it can be stored in an airtight container in the refrigerator for about a week.
Alternatively, you can freeze it raw or scalded, then it will keep for up to 6 months and will not lose any flavor.
Daniel, why do you use Mace instead of Nutmeg?
Different taste.