Today I’m going to show you how to make your own Schaschlikbratwurst. It’s easy and super quick to make.
Today I’m going to show you how to make Schaschlikbratwurst yourself. It’s easy and super quick to make.
Schaschlikbratwurst is a delicious mixture of bratwurst and the intensely spicy ingredients of a shashlik. It is a great change from the typical pork sausage and is perfect for a barbecue evening. Perfect for beginners.
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 Schaschlikbratwurst recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Schaschlikbratwurst – What do you need to make it?
Ingredients per 1 kg
- 40 % pork belly (400 g)
- 30 % pork neck (300 g)
- 15 % bacon (150 g)
- 10 % pickled peppers (100 g)
- 5 % onion (50 g)
Spices per kg
- 25 g tomato puree
- 12.5 g salt
- 10 g honey
- 2 g black pepper
- 2 g cumin
- 2 g curry powder
- 1 g garlic granules
- 1 g paprika powder, smoked or sweet depending on taste
The equipment to make Schaschlikbratwurst
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 Schaschlikbratwurst is stuffed into natural casings. I recommend you to use pork casing caliber 28/30.
If you want to make Schaschlikbratwurst without casings, you can use jars and boil down the mixture.
Schaschlikbratwurst – Step-By-Step Instructions
1. Cut the onions into strips and fry them slowly with butter or a little lard over a low to medium heat for about 10 minutes.
2. Cut the meat, the pickled peppers and the baconinto pieces suitable for the grinder. You can vary the size depending on how big your meat grinder is.
3. 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.
4. Now you can grind the bacon, meat, peppers and onions. 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 middle perforated disk. But as I said … You have to like it!
5. Add the spices, tomato puree and honey 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 pork casings caliber 28/30. 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 70 °C for approx. 25 minutes (18 g salt per liter of water). Place the toast hawaii sausage in ice water to cool.
10. Your Schaschlikbratwurst is ready 😄. Enjoy it.
How long is the shelf life of the Schaschlikbratwurst?
The Schaschlikbratwurst 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.
Dear Daniel – what is the difference between pork belly and bacon ? I thought bacon is strips of pork belly !!
Peter – a confused fan