Today I’m going to show you how to make your own herb sausage. It’s easy and super quick to make.
The herb sausage is a nice summer alternative to the classic bratwurst. The choice of herbs is a matter of taste. You can experiment here. I use parsley, chives and cress.
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 herb sausage recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Herb sausage – What do you need to make it?
Ingredients per 1 kg
- 60% pork shoulder (600g)
- 40 % pork belly (400g)
Spices per kg
- 18 g salt
- 10 g fresh parsley
- 10 g chives fresh
- 5 g fresh cress
- 2.5 g dried garlic
- 2 g white pepper
- 0.5 g mace
The equipment to make herb 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 / jars
The herb sausage is stuffed into natural casings. I recommend you to use sheep seedling caliber 22/24.
If you want to make herb sausage without casings, you can use jars and boil down the mixture.
Herb sausage – Step-By-Step Instructions
1. Cut the meat into pieces suitable for the grinder. You can vary the size depending on how big your meat 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. Cut your herbs into small pieces. You can decide the size yourself.
4. 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 fine perforated disk. But as I said … You have to like it!
5. Add the spices and herb 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.
6. Next, put the pre-watered casing (approx. 30 min) on the sausage stuffer. Use sheep seedling 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.
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 press your bratwurst into shape. You can decide for yourself how big your bratwurst should be. To do this, press the sausage to the desired length with two fingers on each hand and cut it apart.
9. You can now fry the sausage. Optionally, you can also blanch it in salted water at 75 °C for approx. 25 minutes (18 g salt per liter of water). Place the herb sausage in ice water to cool.
10. Your herb sausage is ready 😄. Enjoy it.
How long is the shelf life of the herb sausage?
The herb sausage will keep in the refrigerator for about 3 days. You can also freeze it optimally. Then it will keep much longer. You don’t have to be afraid, it won’t lose its taste.