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Fresh Bratwurst Wisconsin Style
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Prep Time:
180 minutes
Cook Time:
10 minutes
Total Time:
670 minutes
Homemade bratwurst sausages with flavorful pork, veal, mustard seed, sage, and nutmeg.
Ingredients:
  • 1.5 pounds pork butt, fat trimmed and reserved
  • 1 pound veal
  • 1 tablespoon salt
  • 1.5 teaspoons coarsely ground black pepper
  • 1 teaspoon sugar
  • 1 teaspoon dry mustard
  • 2 teaspoons mustard seed
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon dried sage
  • 0.25 cup cold milk
  • 2 cups grated raw potatoes
Instructions:
  • Cube the pork butt, veal, and fat into 1 inch pieces. Spread them on a plate and chill in the freezer for 10 minutes to facilitate chopping. Similarly, freeze the food processor bowl and blade for 10 minutes.
  • Prepare the food processor and add a sufficient amount of meat to cover the blade. Pulse until chunks about 3/8 inch in size form. Repeat with the remaining meat. Process the fat into smaller pieces, around 1/4 inch, and combine it with the meat.
  • Combine the chopped meat and fat in a large bowl. Season with salt, pepper, sugar, mustard, mustard seed, nutmeg, and sage. Add cold milk and grated potatoes if using. Mix well using your hands.
  • Form a small patty with the sausage mixture and pan-fry over medium heat. Taste and season the sausage mix as needed. Cover the bowl and refrigerate for 8 hours to enhance the flavors before cooking.

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