In this post I’m going to show you how to make Bratwurstgehäck yourself. It’s simple and super quick to make.
The name “Bratwurstgehäck” comes from southern Germany. Especially from Franconia and the Upper Palatinate. The Franconians say”Gehäck” to minced meat.
In the past, a cradle knife was used to chop the pieces of meat. -> Hence the name. Today, instead of a cradle knife, you can simply use a meat grinder. Both variants work equally well.
Basically Bratwurstgehäck is nothing more than the minced meat mixture used to stuff bratwursts. Instead of stuffing them, you eat it as a spread on a really good bread.
Here you can find the complete Bratwurstgehäck recipe as a video or to read through.
Have fun and good luck making it!
Make Bratwurstgehäck yourself – what you need for it
Ingredients per 1 kg
- 60 % pork belly, streaky (600g)
- 40 % pork shoulder or neck (400g)
Spices per KG meat
- 18g salt
- 3g pepper
- 3g marjoram
- 1g allspice
- 1g mace
- 1g paprika
- 0,5g ginger
This is one variant. You can of course adjust the spices to your liking.
Equipment needed to make Bierwurst
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks with it.
Make Bratwurstgehäck yourself– Step-By-Step Instruction
1. Cut your meat and back fat into strips. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.
2. Put the meat in the freezer for 1-2 hours. This will help later on with the grinding process and the temperature.
3. Now it’s time to grind the beef. Depending on how coarse you want your final sausage meat, you can use different perforated discs here. I use the medium perforated disc (4.5 mm).
4. Put the spices to the meat and mix it.
5. There it is… Your Bratwurstgehäck. Enjoy!
How long does the Bratwurstgehäck keep?
Since it is raw meat, the sausage casing should be consumed within 1 – 2 days.
Alternatively, you can of course also freeze it and thus make it last longer.