Beetroot Bratwurst Recipe
- Type
- Bratwurst
- Level
- Easy
- Rating
- Rate this recipe
In this article, you will learn how to make your own beetroot sausage. It is very quick to prepare.
If you like beetroot, you’ll love this beetroot bratwurst! The slightly earthy sweetness of the beetroot, combined with juicy meat and finely balanced spices, results in a particularly aromatic and colorful bratwurst that is guaranteed to attract attention.
Whether fresh off the grill, from the pan, in a crispy bun, or sliced as a highlight in a salad, this bratwurst brings variety to your plate and is a real eye-catcher.
If you’re looking for more creative bratwurst ideas, be sure to check out my recipe book “”24 Bratwurst Recipes For A Perfect Barbecue Experience”.
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 can find the complete beetroot sausage recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Beetroot sausage – What do you need to make it?
With the right ingredients and a little patience, you can easily make this delicious beetroot bratwurst.
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| pork neck | 600 g | 60 % |
| pork belly | 300 g | 30 % |
| fresh beetroot | 100 g | 10 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| beetroot juice | 75 ml |
| salt | 19 g |
| parsley | 7.5 g |
| black pepper | 2 g |
| allspice | 0.75 g |
| mace | 0.75 g |
| lemon zest | 0.5 g |
The fat content should be between 20 % and a maximum of 25 %.
The equipment to make beetroot sausage
A meat grinder cuts the meat into small pieces so it can be mixed with the seasoning. Cut the meat into pieces that fit the feed tube before grinding.
Sausage stuffer, grinder attachment or funnel
Use a sausage stuffer to fill the mixture into its casing. A stuffing attachment for your meat grinder or a hand funnel also works when you are starting out.
Natural casings
The beetroot sausage is stuffed into natural casings. I recommend you to use pork casing caliber 28/30.
Step-By-Step Instructions
Prepare the meat
Cut the pork belly and pork neck into mincer-sized pieces. You can vary the size depending on how big your grinder is.
Partially freeze the meat
Put the ingredients in the freezer for 1-2 hours. This will help you later when grinding and ensure that the mixture does not get too warm.
Grind the meat, parsley and beetroot
Now you can mince the meat, parsley, and beetroot. Depending on how coarse or fine you want your bratwurst to be, you can use different mincing plates. To be honest, it’s entirely a matter of taste. Personally, I use the medium mincing plate. But as I said… It has to taste good to you!
Incorporate the spices and beetroot juice
Add the spices and beetroot juice to the mixture and combine the ingredients. You can do this by hand or with a hand mixer. Make sure you mix the sausage meat for 4-5 minutes so that it binds well.
Prepare the casing
Next, pull the casing onto the sausage stuffer. I use pork casings caliber 28/30 for this.
Ultimately, it’s up to you whether you prefer to make thinner or thicker sausages. As with the degree of fineness, this is a matter of taste and can be decided by you.
Fill the casing
Now fill the meat into the casing. To do this, hold the casing taut on the filling nozzle and slowly fill it up. This part takes a little practice. Don’t worry if it doesn’t work 100% right away. Important: Do not fill the casing too tightly, otherwise it will burst later when frying.
Link the sausages
Now it’s time to twist. You can decide for yourself how big you want your bratwurst to 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 skip one sausage length and repeat the process.
Optional: Poach the bratwurst
You can now fry the beetroot bratwurst. Alternatively, you can also boil it in salted water (18 g salt per liter of water) at 68 °C (154.4°F) for approx. 30 minutes. Place the bratwurst in ice water to cool.
Ready: Enjoy your beetroot bratwurst
Your beetroot bratwurst is now ready. Enjoy!😄
Frequently asked questions
How long does beetroot sausage keep?
How long does beetroot sausage keep?
It keeps for about 3 days in the fridge or 3–6 months in the freezer without losing flavor.
Can I use other meats?
Can I use other meats?
Yes. Aim for about 20–25 % fat. Pork neck and belly give a good balance. All-beef also works but makes a firmer sausage.
Can I make it without casings?
Can I make it without casings?
Yes. Shape the mixture and grill or fry it. See my sausage without casing recipe.
Which beetroot should I use?
Which beetroot should I use?
I use fresh, raw beetroot for a stronger color and flavor. Pre-cooked beetroot also works but is milder. Use juice from its vacuum packaging or press your own.
