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Ingredients
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Bratwurst (makes 6 sausages)
Pan / Serving
Method
Bratwurst (makes 6 sausages)
Prepare casings
Place natural hog casings in a bowl of cool water and rinse them thoroughly, flushing water through the length of each casing. Soak for at least 30 minutes while continuing other prep. Keep in a bowl of cool water until ready to use.
Grind or process meat
If you have a meat grinder: pass the chilled pork and fat through a medium (6–8 mm) plate, then once more through a fine (3–4 mm) plate for a finer texture. If using a food processor: work in batches, pulsing 8–12 short pulses until meat is coarsely ground but not pureed; keep everything very cold and transfer to a chilled bowl between batches.
Season and emulsify
In a large chilled bowl, combine the ground pork and fat with kosher salt, black pepper, nutmeg, mace, coriander, white pepper, and sugar. Add the ice water and dry white wine (if using). Using a stand mixer with the paddle attachment on low speed or by hand with a wooden spoon, mix until the mixture becomes sticky and tacky and proteins begin to bind (about 2–4 minutes). If using a food processor, pulse with ice water until mixture is cohesive but not warm. Keep mixture cold; if it warms, refrigerate 10–15 minutes and continue.
Test seasoning
Pinch off a small 1-inch patty and cook it in a hot skillet with a drop of oil 1–2 minutes per side until cooked through. Taste and adjust seasoning (add a pinch more salt, pepper, or nutmeg if needed). Return mixture to chill if warmed.
Stuff sausages
Fit your sausage stuffer or a clean funnel to a casing. Slide one end of a prepared casing onto the stuffer tube, leaving a 6-inch tail. Feed the sausage mixture into the stuffer, using steady pressure to fill the casing. Fill only to a medium firmness (avoid overstuffing). Twist into 6 even links, about 5–6 ounces each, twisting each link two or three times in alternating directions to secure. Prick any large air pockets with a sterile needle and smooth by rolling between your palms. Trim excess casing, leaving tails tucked.
Rest
Place the stuffed sausages on a tray, cover lightly, and refrigerate for at least 2 hours or up to overnight to let flavors meld and the texture set.
Cook & Serve
Gentle poach (optional, for even cooking)
To prevent splitting and ensure even cooking, place sausages in a single layer in a skillet or wide pot and add enough water (or half water/half beer) to come about halfway up the sides. Bring to a gentle simmer over medium heat, then reduce to low and poach for 8–10 minutes until sausages are just cooked through (internal temp 150°F / 66°C). Remove and pat dry.
Sear and finish
Heat 1 tablespoon neutral oil in a heavy skillet over medium-high heat. Add the sausages and sear, turning frequently, until golden brown all over, about 6–8 minutes. In the last 1–2 minutes add 1 tablespoon butter, spooning the melted butter over the sausages to glaze (optional). The internal temperature should reach 160°F (71°C) when fully cooked. Remove from pan and rest 3–5 minutes.