Bratwurst
Camp Classic Brats
Traditional Style Bratwurst
- Internal temp
- 160°F (71°C)
- Casing size
- 32-35 mm
- Casing
- All Natural Hog Casings
What goes in it
- Kosher Salt
- White Pepper
- Ground Nutmeg
- Mace
- Ginger
- Marjoram
- Garlic Powder
- Onion Powder
- Sugar
- Ice Cold Water
Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.
The meat
Lean Wild Game · Lean Beef · Pork Butt · Pork Shoulder
How it's made
- Grind pork and fat through a 1/4" plate. Keep meat very cold.
- Mix all dry seasonings together. The nutmeg-mace-ginger trinity is what defines authentic German bratwurst — don't skip any of the three.
- Add seasoning and ice water to ground meat. Mix until batter is sticky and well combined with good protein extraction.
- Stuff into natural hog casings (32-35mm). Twist into 6" links.
- Refrigerate for a few hours to let flavors meld.
- Vacuum seal and freeze for storage, or grill over medium heat, turning frequently, until internal temp reaches 160°F.
- Rest 5 minutes before serving.
Wood
Apple · Cherry · Oak
Safety
- 100% Pork Butt or Pork Shoulder works great on its own — it has the right lean-to-fat ratio naturally.
- Keep meat very cold during grinding and mixing
- Do not overwork the meat or it will become tough
- Cook to 160°F internal temperature