BRATWURST, Simple and Delicious!! // Matt the Butcher

This is a great basic bratwurst recipe using dry spices. There are well over 1,000 bratwurst recipes published in books and online and the recipes can differ from region to region in places like Germany and the midwest. This is a good base if you want to add other ingredients like beer instead of water or jalapeños and cheddar to spice things up.

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A few things you'll need:
- A large bowl/pan to mix the sausage by hand (you can also use a stand mixer)
- Sausage Stuffer
- 29-32 mm Pork Casings (hydrated for 24 hours)
- Sausage Pricker
- A Knife

And for the ingredients:
2.2 kilos (or 5 lbs) of Ground Pork
41g Kosher salt (1.8%)
4.5g Baking soda (0.2%)
7g Ground black pepper (0.3%)
2.5g Ginger powder (0.1%)
2.5g Nutmeg powder (0.1%)
22.5 Dehydrated whole milk powder (1%)
9g Dried white onion flake (0.4%)
225g Water (10%)

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