Fresh Bratwurst Wisconsin Style Recipe - Allrecipes.com
  • READY IN 11+ hrs

Fresh Bratwurst Wisconsin Style

Recipe by  

"Here's my version of veal and pork bratwurst. Although this fresh sausage recipe is time-consuming to make, it's the best! You can lower the fat content by adding the optional raw potato. This method is for a food processor, but you can also use a meat grinder. You can also stuff the mixture into sausage casings."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 pounds Change Servings
ADVERTISEMENT
  • PREP

    3 hrs
  • COOK

    10 mins
  • READY IN

    11 hrs 10 mins

Directions

  1. Cut the pork butt, veal, and fat into 1 inch cubes. Spread on a plate, and place in the freezer for 10 minutes to make it easier to chop. Place food processor bowl and blade in the freezer as well for the same amount of time.
  2. Set up the food processor and add just enough meat to cover the blade. Pulse to form chunks about 3/8 inch in size. Repeat with remaining meat. Process the fat into smaller pieces, about 1/4 inch, and mix it with the meat.
  3. Put the chopped meat and fat into a large bowl. Season with salt and pepper, sugar, mustard and mustard seed, nutmeg, and sage. Pour in cold milk, and add grated potatoes if desired. Mix together with your hands.
  4. Make a small patty of the sausage mixture, and fry it in a small pan over medium heat. Taste, and adjust seasonings of the sausage mix if necessary. Cover bowl, and refrigerate for 8 hours to improve flavor before cooking as desired.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Apr 20, 2012

I made this recipe both with and without the potatoes. Using potatoes stretches the meat a substantial amount without affecting taste - as I don't really care about fat content. Mostly I use the sausage as a breakfast sausage in place of traditional "Jimmy Dean" style sage-dominated sausage. Also with a slice of cheese - like a hamburger. I find the inclusion of veal makes the product authentic. Potatoes have been used in locally produced brats for years, in and around Sheboygan.

 
Jan 14, 2012

thanks

 

4 Ratings

Apr 01, 2012

This is a great basis for creating your own brats/patties seeing as though no one seems to want to give up their seasoning however sell it. I added fresh green onion and minced garlic after the dry seasoning had set with the meat (deviding the pepper between black and white pepper is also a nice kick). I like the veal idea however ask your butcher for the ribeye end of a porkloin which will give you more tender meat plus the fat content that you are looking for. I rolled the meat out on wax paper and use a cup to press out even patties...yet to have a complaint! great spring/summer recipe!!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 138 kcal
  • 7%
  • Carbohydrates
  • 4.2 g
  • 1%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 13.6 g
  • 27%
  • Sodium
  • 492 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Related Videos

Wisconsin Bratwurst

These classic brats are boiled in beer and onions and finished on the grill.

Old Charleston Style Shrimp and Grits

Tender shrimp with sausage and peppers served over cheesy grits.

BBQ Country Style Ribs

These ribs bake up deliciously in the oven. Yum!

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States