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
- 30% pork belly (300g)
- 60% pork neck (600g)
- 10% fresh beetroot (100g)
The fat content should be between 20 % and a maximum of 25 %.
Spices per kg
- 19 g salt
- 2 g black pepper
- 0.75 g allspice
- 0.75 g mace
- 0.5 g lemon zest
- 75 ml beetroot juice
- Parsley
The equipment to make beetroot sausage
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
Sausage stuffer / Grinder attachment / Funnel
You need this to get your sausage mass into the casing. If you do not have one, you can also use a filling attachment for your meat grinder or a hand filling funnel.
Natural casings
The beetroot sausage is stuffed into natural casings. I recommend you to use pork casing caliber 28/30.
Beetroot sausage – Step-By-Step Instructions
Follow these steps to make the perfect beetroot sausage.
1. Cut the pork belly and pork neck into mincer-sized pieces. You can vary the size depending on how big your grinder is.
2. 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.
3.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!
4. 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.
5. 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.
Book recommendation: The Full Guide On Making Sausages Easily At Home – Step-by-step instructions & 37 delicious recipes
6. 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.
7. 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.
8. 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.
9. Your beetroot bratwurst is now ready. Enjoy!😄
Frequently asked questions
What is the shelf life of your beetroot sausage?
The beetroot sausage can be kept in the refrigerator for about 3 days. You can also freeze it, which will extend its shelf life considerably. Don’t worry, it won’t lose any of its flavor.
Can I freeze the beetroot sausage?
Yes, it can be frozen without any problems and will keep for about 3–6 months when frozen.
Can I make beetroot bratwurst without the casing?
Yes, you can shape the mixture into bratwurst without the casing and grill or fry it. You can find my bratwurst without casing recipe here.
Which beetroot should I use?
- Raw and grated: intense flavor, strong color
- Pre-cooked/pureed: milder flavor, better binding