Homemade Bregenwurst Recipe
- Type
- Cured sausage
- Level
- Medium
- Rating
- Rate this recipe
In this Bregenwurst recipe, I’ll show you how to make a delicious sausage with a moderate amount of work.
Bregenwurst, also called Brägenwurst, has similarities to Pinkel. It is traditionally eaten with kale and potatoes and tastes wonderful both warm and cold. Below, I explain the difference between Pinkel and Bregenwurst.
Bregenwurst used to contain brain. “Bregen” or “Brägen” means brain in Low German, which is where the name comes from. Below, you’ll find out why brain is no longer used today.
For more inspiration, browse my sausage recipes.
You’ll find the complete Bregenwurst recipe below.
Have fun and good luck making it!
Bregenwurst – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| fatty pork belly | 700 g | 70 % |
| lean pork | 300 g | 30 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| onions | 75 g |
| salt | 17.5 g |
| Cure #1 | 2.5 g |
| white pepper | 2 g |
| black pepper | 2 g |
| allspice | 1 g |
| clove | 0.5 g |
EU readers: find allspice in my German shop.
The equipment to make Bregenwurst
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.
Spice grinder or mortar
Freshly ground spices taste best. Use a spice grinder or a mortar, and grind the spices completely. Ready-ground spices also work.
Natural casings
Bregenwurst is traditionally stuffed into pork casings, caliber 28/30. EU readers: view the casings in my German shop.
Smoker
You’ll need a smoker to cold smoke your Bregenwurst.
Cold smoke generator and smoking dust
The cold smoke generator burns for about 12 hours, saving you from constantly refilling the smoking dust.
For my other recommendations, see my complete sausage-making equipment guide.
Make Bregenwurst – Step-By-Step Instructions
Prepare the meat
Cut the pork and pork belly separately into pieces that fit your grinder. Adjust their size to suit your grinder.
Partially freeze the meat
Put the meat in the freezer for about 1 to 2 hours to firm up. This makes grinding easier and prevents the fat from smearing.
Sweat the onions until translucent
Slice the onion and fry it gently in a little lard or clarified butter until translucent. Important: The onions should be soft and translucent, not brown or crispy. Let them cool afterward.
Grind the meat
Grind the partially frozen meat once. Choose the plate according to how coarse you want the finished mixture. I use the medium plate (4 mm). Use a finer or coarser plate if you prefer. It’s a matter of taste.
Add the seasonings and onions
Add the seasonings and cooled onions to the ground meat.
Mix vigorously
Mix vigorously into a firm sausage mixture with a good bind. Use a machine with a dough hook or mix by hand.
Fill natural casings
Stuff the mixture into hog casings. I use caliber 28/30. For small quantities, you can fill them by hand without a sausage stuffer. It takes a little practice, but works well for short rings.
Tie into rings
Tie the sausages into rings. Choose whatever size you prefer.
Remove air pockets
Prick the sausages with a sausage pricker or needle to release any trapped air.
Let the cured color develop
Hang the Bregenwurst for 24 hours at room temperature (about 20 °C (68 °F)). During this time, the sausages mature, dry off and develop their cured color.
Cold smoke
Hang the sausages in the smoker and cold smoke them in 2 sessions: 12 hours of smoke, 12 hours of rest, then another 12 hours of smoke. Keep the temperature between 15–20 °C (59–68 °F).
Ready to enjoy
Your Bregenwurst is ready 😄. Enjoy it warm or cold. I particularly love it warmed in kale stews.
Frequently asked questions
What is Bregenwurst made from?
What is Bregenwurst made from?
Bregenwurst is mainly fatty pork belly and lean pork, seasoned with allspice, clove, white and black pepper, and sautéed onions. It used to contain brain, called “Bregen” in Low German, but that is no longer used today.
What is the shelf life of Bregenwurst?
What is the shelf life of Bregenwurst?
Cold-smoked Bregenwurst keeps in the fridge for about 7 days. If you let it dry longer, it becomes firmer and keeps correspondingly longer.
What's the difference between Bregenwurst and Pinkel?
What's the difference between Bregenwurst and Pinkel?
The main difference is that Pinkel contains cereal groats. Bregenwurst contains no groats, which gives it a different texture.
Is brain still used as an ingredient today?
Is brain still used as an ingredient today?
In most cases, brain is no longer used. The use of cattle brain was stopped by the time of the BSE crisis at the latest. In theory, you can of course use brain if you have access to it.
Can I eat Bregenwurst raw?
Can I eat Bregenwurst raw?
Yes, after cold smoking you can eat Bregenwurst raw, much like Mettwurst. Traditionally, though, it is served warm in a kale stew.
