Homemade Bratwurst
The complete guide with equipment, ingredients and step-by-step instructions. The perfect place to start. To the recipe →
46 recipes to explore
Bratwurst recipes
Here you will find all my bratwurst sausage recipes. 46 different variations: from regional classics like Franconian or Thuringian bratwurst to international specialties and creative recipes of my own.
If you have never made bratwurst yourself, start with my complete step-by-step guide. It covers all the basics, equipment tips and an easy recipe to get started.
Regional Classics
Coarse Bratwurst
The absolute classic. Coarsely ground, heartily seasoned and perfect for the grill. To the recipe →
Fine Bratwurst
Finely chopped and tender to the bite. Ideal for anyone who likes it a little finer. To the recipe →
Franconian Bratwurst
My personal favorite. Franconian tradition with marjoram. To the recipe →
Thuringian Bratwurst
The classic from Thuringia. Robustly seasoned with caraway and marjoram. To the recipe →
Nuremberg Sausages
Small, fine and perfect for frying. The famous Nürnberger. To the recipe →
Coburger Bratwurst
A Franconian specialty. Grilled over pine cones. To the recipe →
Silesian Weisswurst
The traditional Christmas bratwurst from Silesia. To the recipe →
International Bratwurst
Salsiccia
Italian sausage with fennel. Coarse and aromatic. To the recipe →
Merguez
Fiery North African lamb sausage. Hot and well seasoned. To the recipe →
Spanish Chorizo
The Spanish classic with smoked paprika. Also delicious as a fresh sausage. To the recipe →
Loukaniko
Greek sausage with orange zest and fennel. To the recipe →
Chipolata – A Delicious French Sausage
Thin French sausage. Fine and elegant. To the recipe →
Breakfast Sausage
American breakfast sausage. Quick, easy and really delicious. To the recipe →
Sweet Italian Sausage
Sweet Italian style with fennel and basil. To the recipe →
Gyro Sausage
Gyro spices in a bratwurst. Greek inspired. To the recipe →
Indian Sausage
With a curry note. A tasty change. To the recipe →
Siumai Sausage
Shrimp and pork. Asian inspired. To the recipe →
Cevapcici Sausage
The Balkan grill classic as a thin bratwurst. Well seasoned, with a firm bite. To the recipe →
Game & Special Meats
Game Bratwurst
Made from game meat. Robust and aromatic. To the recipe →
Wild Boar Sausage
Pure wild boar. Hearty and special. To the recipe →
Deer Bratwurst
Tender venison as a bratwurst. Refined and delicious. To the recipe →
Beef Sausage
Beef instead of pork. Robust in flavor. To the recipe →
Veal Sausage
Fine veal. Tender and mild. To the recipe →
Chicken Bratwurst
A light alternative made from chicken. To the recipe →
Turkey Sausage
Low in fat and still juicy. To the recipe →
Poultry Sausage
Poultry bratwurst. Light and delicious. To the recipe →
Fish Sausage
Bratwurst made from fish. Light and something different. To the recipe →
Creative Recipes of My Own
Cheese Sausage
Filled with cheese. The cheese makes it extra juicy. To the recipe →
Jalapeño Cheddar Sausage – A Little Heat, Big Flavor
Hot and cheesy. Tex-Mex meets bratwurst. To the recipe →
Feta Spinach Sausage
A Mediterranean combination. Spinach and feta in a bratwurst. To the recipe →
Pumpkin Sausage
An autumn twist with pumpkin. To the recipe →
Herb Sausage
Fresh herbs make the difference. To the recipe →
Garlic Sausage
For garlic fans. Intense and delicious. To the recipe →
Feuerwurst: Spicy Smoked Bratwurst
Hot and fiery. Not for the faint-hearted. To the recipe →
Schaschlik Bratwurst
Schaschlik spices in a bratwurst. Hearty and well seasoned. To the recipe →
Mac & Cheese Sausage
Mac and cheese as a bratwurst. Creative and surprisingly good. To the recipe →
Toast Hawaii Sausage
Toast Hawaii, done differently. Pineapple and cheese in the sausage. To the recipe →
Caprese "Tomato Mozzarella" Sausage
Caprese as a bratwurst. Dolce vita on the grill. To the recipe →
Beer Sauerkraut Sausage
Beer and sauerkraut right in the bratwurst. To the recipe →
Beetroot Sausage: Easy and Delicious
Beetroot for the color and a special flavor. To the recipe →
Antipasti Sausage
With Parmesan and your favorite antipasti. The summer sausage for the grill. To the recipe →
Super Spicy Sausage
Three chilies in one sausage: ancho, chipotle and bird's eye. Hot and still aromatic. To the recipe →
Rouladen Bratwurst
The whole roulade in a casing: bacon, pickle, shallot and mustard. To the recipe →
Special Preparations
Bratwurst in a Jar
Cooked in the jar. Keep it in the fridge and use within 2–3 weeks. To the recipe →
Sausage Without Casing
No casing, no sausage stuffer. Still delicious. To the recipe →
You can also find all recipes in my complete recipe overview.
