German Bratwurst

Mix the Sausage Mixture In a large mixing bowl, combine the ground pork, ground beef, and ground veal. Mix until well combined.

Season the Mixture Add the salt, ground white pepper, ground nutmeg, ground mace, ground ginger, ground caraway seeds, ground coriander, and ground allspice to the bowl. Mix well to evenly distribute the spices.

Chill the Mixture Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

Prepare the Casings If using natural casings, rinse them thoroughly under running water to remove any salt or brine. Soak them in cold water for 30 minutes to soften. Then, thread the casings onto a sausage stuffer or sausage horn.

Stuff the Sausage Mixture Take the sausage mixture out of the refrigerator. Fill the sausage stuffer or sausage horn with the mixture. Start filling the casings with the sausage mixture, twisting them into individual sausages of desired length, about 10 to 15 centimeters.

Secure and Prick the Sausages Once all the sausages are stuffed, tie off the open ends of the casings with kitchen twine. Use a clean needle to prick any air bubbles that may have formed inside the sausages.

Poach the Sausages Bring a large pot of water to a gentle simmer. Carefully lower the sausages into the hot water. Poach them for 20 minutes, or until cooked through.

Optional Grill or Pan-Fry the Sausages Remove the cooked sausages from the pot and let them cool slightly. Grilling or pan-frying the sausages is optional, but can add additional flavor and texture.

Serve the German Bratwurst Serve the German Bratwurst hot with sauerkraut, mustard, and sliced onions, if desired.