Today I’ll show you how to make a deer bratwurst yourself. It’s simple and super quick to make.
The grilling season has started and the deer bratwurst is a great change from the typical pork bratwurst and is perfect for a barbecue. It is suitable for beginners and deer lovers.
I have other bratwurst varieties for you on my website. For example, how about a wild boar bratwurst!
If you’re interested in more great bratwurst recipes, my recipe book “24 Bratwurst Recipes For A Perfect Barbecue Experience” is for you!
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 will find the complete deer Bratwurst recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Deer Bratwurst – What do you need to make it?
Ingredients for 1 Kg
- 72.5 % venison (725g)
- 27.5 % pork loin fat (275g)
Spices per Kg of meat
- 18 g salt
- 2.5 g black pepper
- 1.5 g thyme
- 1.5 g rosemary
- 1 g mace
- 0.5 g bay leaf
- 0.5 g juniper berries
- 0.5 g cloves
The equipment to make deer Bratwurst
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks with it.
Spice grinder / mortar
To grind your spices, it is best to use a spice mill. Alternatively, a mortar is also suitable. Or you can use already ground spices. I recommend grinding them yourself.
Natural casings / jars
The deer Bratwurst is stuffed into natural casings. I recommend you to use Sheep casing caliber 22/24.
If you want to make deer bratwurst without casings, you can use jars and boil down the mixture.
Make deer Bratwurst – Step-By-Step Instructions
1. Cut the meat and the fat into pieces suitable for the grinder. You can vary the size depending on how big your meat grinder is.
2. Put the pieces of meat in the freezer for 1-2 hours to freeze. This will help you later with the grinding and ensure that the mixture does not get too warm.
3. Grind the spices to a fine powder.
4. Now you can grind the meat and the fat. Depending on how coarse or fine you want your sausage, you can use different perforated discs. Honestly, this is a complete matter of taste. I use the finest perforated disc (3mm).
5. Add the spices to the mixture and mix well for 3 – 5 minutes. The sausage meat should have a good binding.
6. Next, put the pre-watered casing (approx. 30min) on the sausage stuffer. I use sheep casings caliber 22/24. Which one you use is up to you.
7. Fill the sausage meat into the casing. Important: Do not fill the casing too much, otherwise it will burst later during frying.
8. Now turn off the heat. You can decide for yourself how big your sausage should 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 leave out one sausage length and repeat the process.
9. Optionally you can cook your venison sausage at 75 °C (167 °F) for approx. 25 minutes.
10. Your deer Bratwurst is ready😄. Enjoy it.
How long is the shelf life of the deer Bratwurst?
The deer Bratwurst can be kept raw in the refrigerator for about 1-2 days.
If you scald it directly after production at 75 degrees Celsius (167°F) for 25 minutes, it can be stored in an airtight container in the refrigerator for about a week.
Alternatively, you can freeze it raw or scalded, then it will keep for up to 6 months and will not lose any flavor.