Garlic sausage – really easy and super tasty
- Type
- Bratwurst
- Level
- Easy
- Rating
- Rate this recipe
In this article, you’ll learn how to make your own Garlic sausage. It’s super quick to make and brings a real change to the barbecue!
The garlic sausage is the perfect choice for garlic lovers and anyone who likes to try something new when barbecuing.
If you’re interested in more great 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 can find the complete garlic sausage recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Garlic sausage – What do you need to make it?
This sausage is easy to make with the right ingredients and a little patience.
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| pork belly | 600 g | 60 % |
| pork neck | 400 g | 40 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 18 g |
| fresh garlic | 15 g |
| black pepper | 2 g |
| allspice | 0.75 g |
| mace | 0.75 g |
| marjoram | 0.5 g |
The fat content should be between 25 % and a maximum of 35 %.
The equipment to make Garlic sausage
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.
Natural casings / jars
The Garlic sausage is stuffed into natural casings. I recommend you to use sheep casing caliber 22/24.
If you want to make Garlic sausage without casings, you can use jars and boil down the mixture.
Garlic sausage – Step-By-Step Instructions
Follow these steps to make the perfect Garlic sausage.
Cut the pork belly and pork neck into mincer-sized pieces. You can vary the size depending on how big your grinder is.
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.
Peel the garlic cloves and remove the outer skin. You can now either finely chop the garlic or process it into a fine paste using a grater or garlic press.
Now you can grind the meat. Depending on how coarse or fine you want your sausage, you can use different perforated disks. To be honest, this is completely a matter of taste. I personally use the finest perforated disk. But as I said … You have to like it!
Add the spices and garlic to the mixture and mix the ingredients together. You can do this by hand or with a hand mixer. Make sure that you mix the sausage meat for 4-5 minutes so that it binds well.
Next, put the pre-watered casing (approx. 30 min) on the sausage stuffer. Use sheep casings caliber 22/24. In the end, it’s up to you whether you want to make thinner or thicker sausages. As with the degree of fineness, this is a matter of taste and can be decided by you.
Now fill the meat into the casing. To do this, hold the casing tightly on the filling spout and let it slowly fill up more and more. This part takes some practice. Don’t worry if it doesn’t go 100% right away. Important: Do not fill the casing too full, otherwise it will burst later when roasting.
Now turn the sausage. You can decide for yourself how big you want your sausage to be. To do this, press the sausage to the desired length with two fingers on each hand and rotate it forwards a few times. Then leave out one length of sausage and repeat the process.
You can now fry the sausage. Optionally, you can also blanch it in salted water at 70 °C for approx. 25 minutes (18 g salt per liter of water). Place the sausage in ice water to cool.
Your Garlic sausage is ready. Enjoy it. 😄
Frequently asked questions
What is garlic sausage?
What is garlic sausage?
A garlic sausage is a fresh bratwurst built around fresh garlic rather than around a herb. It is raw pork, ground, seasoned and stuffed into a thin sheep casing, and it is cooked when you eat it rather than before you store it, which is why it belongs on a barbecue and not in a smoker. In German butcher shops the same sausage is sold as Knoblauchwurst.
The garlic is what makes it its own thing. It goes in fresh and chopped or pasted rather than as a powder, so it stays in the sausage as flavour instead of disappearing into the background, and the rest of the spice list is deliberately short so nothing competes with it. That also means you can dial it: the recipe is a starting point, and turning the garlic up or down is the one change you are meant to make.
What is the shelf life of your garlic sausage?
What is the shelf life of your garlic sausage?
The garlic sausage can be kept in the fridge for approx. 3 days. You can also freeze it. Then it will keep for much longer. And don’t worry, it won’t lose any of its flavor.
What does garlic sausage taste like?
What does garlic sausage taste like?
Spicy, juicy and slightly piquant – with a distinct but not overpowering hint of garlic.
Can I freeze the garlic sausage?
Can I freeze the garlic sausage?
Yes, it can be frozen without any problems and can be kept frozen for around 3-6 months.
What side dishes go well with garlic sausage?
What side dishes go well with garlic sausage?
Garlic sausage harmonizes perfectly with a variety of classic and hearty side dishes. Sauerkraut, potato salad or a bread roll are particularly popular.
Would fit to use store bought ground pork 80/20?
Then mix the spices in and stuff the casings?