In this post, I’ll show you how to make your own super spicy sausage. This bratwurst combines lean pork with a bit of pork back fat and three different chilies: the fruity ancho, the smoky chipotle, and the truly fiery bird’s eye. It’s exactly this combination that makes it so special — you don’t just get intense heat, but also rich flavor.
Fresh off the pan with a classic potato salad, it’s my personal favorite on a relaxed Sunday evening. Of course, it tastes just as good off the grill, especially if you want to serve your guests something different from the classic bratwurst.
If you’ve made bratwurst before, you won’t need any new techniques here — it’s the three chilies that make the difference. There’s really only one important thing: the sausage meat must be kneaded thoroughly so that the chilies are evenly distributed throughout the sausage and you don’t suddenly bite into a Bird’s Eye cluster. If you’re a complete beginner, check out my basics post on making your own bratwurst first. And if you want to stay on the spicy side of the bratwurst world, try the smoked “Feuerwurst” or the milder jalapeño-cheddar bratwurst.
If you’re looking for more creative bratwurst ideas, be sure to check out my recipe book “”24 Bratwurst Recipes For A Perfect Barbecue Experience”.
But now enough talking…
Here you can find the complete super spicy sausage recipe as a video or to read through.
Have fun and good luck making it!
Super spicy sausage – What do you need to make it?
With the right ingredients and a little patience, you can easily make this delicious super spicy bratwurst.
Ingredients per 1 kg
- 75 % lean pork (750 g)
- 25% pork back fat (250 g)
The fat content should be between 20 % and a maximum of 25 %.
Spices per kg
- 18 g salt
- 4 g fresh garlic
- 3 g sweet paprika
- 3.5 g ancho chili
- 2.75 g chipotle chili
- 2 g bird’s eye chili
- 2 g black pepper
The equipment to make super spicy 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
The super spicy sausage is stuffed into natural casings. I recommend you to use pork casing caliber 28/30.
Super spicy sausage – Step-By-Step Instructions
Follow these steps to make the perfect super spicy sausage.
1. Cut the lean pork and the pork back fat separately into pieces suitable for grinding. Keep the two completely separate, because fat and lean meat behave differently when freezing and grinding. Using 25% pork back fat will give you a balanced fat content that makes the spicy bratwurst juicy and really brings out the chili flavors without making it too greasy.
2. Place the cut meat in the freezer for about 45 to 60 minutes. It should be well-frozen, but not completely frozen through. Cold meat won’t stick to the grinding plate, minces cleanly, and results in much better binding in the sausage meat later on.
3. Chop the fresh garlic very finely and mash it with a small pinch of salt on a cutting board until it forms a smooth paste. This way, it will distribute evenly throughout the sausage meat later on, and you won’t bite into any coarse pieces of garlic. Fresh garlic adds a whole different depth of flavor than granulated garlic, especially when combined with the three chilies.
4. Pass the frozen meat through the medium-sized grater disc. I like my spicy bratwurst with exactly this grind: fine enough that the sausage holds its shape well, but coarse enough that it still has some texture when you bite into it. If you prefer it finer or coarser, you can also use the fine or coarse grater disc. It’s a matter of taste!
5. Add the remaining salt, black pepper, paprika, the three types of chili powder, and the garlic paste to the ground meat. Knead everything vigorously for about 3 minutes, until the mixture becomes sticky and light streaks of fat begin to form. Important: Make sure the chili powders are distributed evenly and don’t clump together. Otherwise, you’ll end up with a few sausages that’ll blow your mind, while the rest are barely spicy at all.
Book recommendation: The Full Guide On Making Sausages Easily At Home – Step-by-step instructions & 37 delicious recipes
6. Thread the soaked pork casing (caliber 28/30 ) onto the sausage stuffer. Size 28/30 is my standard for this bratwurst: thick enough for a satisfying bite, but thin enough that the spiciness comes through right from the first bite. If you prefer a thinner sausage, you can also use sheep casings (caliber 22/24).
7. Fill the pork casing with the sausage meat slowly and evenly. Don’t fill it too tightly, or the casing will burst when you tie it off or later when you fry it in the pan. You should still be able to press your finger into the filled sausage slightly.
8. Twist the sausages to your desired length. Hold a sausage between two fingers and twist it forward once. Leave the next section of sausage untwisted and twist it in the opposite direction. This locks the individual sausages together so they don’t untwist.
9. Now it’s up to you. I prefer to fry the spicy bratwurst fresh in a pan over medium heat for about 10 to 15 minutes, until it’s golden brown on the outside and cooked through on the inside. Of course, it works just as well on the grill. If you want to stock up: freeze it in portions or blanch it in the refrigerator at 75 °C (167.0°F) for about 30 minutes for longer shelf life.
10. Your super-spicy bratwurst is ready. I like to serve it with a classic potato salad, which helps tone down the heat a bit. What I really love about this sausage is the interplay of the three chilies: the ancho adds a lovely fruitiness, the chipotle brings a slightly smoky note, and the bird’s eye really clears your head. Enjoy! 🙂
Frequently asked questions
How long does homemade super spicy bratwurst last?
Fresh, raw super spicy bratwurst will keep in the refrigerator for about 2 to 3 days. If you blanch it at 75 °C, the shelf life extends to 5 to 7 days. When frozen in portions, it will keep for 3 months without losing any of its spiciness.
Can I adjust the heat level?
Sure, you can adjust the heat level using the Bird’s Eye chili: it’s the main source of heat. Halve the amount for a significantly milder sausage, or double it if you want it even hotter. I’d leave the amounts of ancho and chipotle as is; they mainly provide flavor and fruitiness, not the actual heat.
What other chilies can I use instead?
If you can’t find the three chilies listed, you can substitute them. Use guajillo (also fruity and mild) instead of ancho. Instead of chipotle, use another smoked chili like morita or pimentón de la Vera. Cayenne or piri piri work well instead of bird’s eye. The key is the combination: one fruity, one smoky, and one really hot chili.
My bratwurst is much spicier in some places than others—what did I do wrong?
These are classic “chili pockets”: the sausage meat wasn’t kneaded long enough or thoroughly enough. Next time, knead vigorously for at least 3 minutes and make sure the chili powders are visibly distributed throughout the entire mixture. Here’s a tip: put the three chili powders in a small bowl beforehand and mix them with the salt, pepper, and paprika. That way, everything will distribute more evenly when you add it to the sausage meat.
What kind of casing do I need?
I use pork casings in size 28/30: this is the classic bratwurst size and works best flavor-wise here. If you prefer thinner sausages, you can opt for sheep casings in size 22/24. Be sure to soak the casings in lukewarm water for at least 30 minutes beforehand so they become supple.
Can I also smoke the spicy bratwurst?
Yes, that works very well and pairs excellently with the chipotle flavor. Hang the stuffed sausages overnight to dry, then cold-smoke them in 2 to 3 sessions of 8 hours each over beech or alder wood.