Recipes for bratwurst

Best homemade sausage recipes for Bratwurst (German style)

Making Bratwurst is a breeze, if you have the right homemade sausage recipes and instructions on how to make sausage. You hardly don’t need tools that are not already found in almost every household.

The best homemade sausage recipes for Bratwurst german style


Homemade sausage recipes for Bratwurst #1:

Paprika Bratwurst:


Ingredients for 1 kg ready-made german bratwurst:

  • 1 kg of lean pork shoulder
  • 2 g of ground black pepper
  • 10 g of ground noble sweet pepper
  • 2 g of ground caraway
  • 21 g salt
  • 6 g of fresh garlic or 1 gram of garlic granules

And that’s how to make the german paprika bratwurst:

  • Chop the garlic as finely as possible, the finer the better, so that one does not bite later on larger pieces.
  • The meat, the bacon, and the garlic together with the spices through the 6 mm disc.
  • Mix all ingredients thoroughly until you have a nice sausage mass.
  • The sausage meat is then either stuffed into pork loin or protein strings, who has no sausage filler who fills the sausage into jars.
  • If air bubbles should be present in the finished sausages (see picture below), simply pierce with a needle so that the air can escape.
  • If you fill the bratwurst in jars, the jars should not be made too full, because the sausage would expand during cooking and burst the glasses. Fill the sausage meat only approx. 1 – 1.5 cm below the edge.
  • The Bratwurst is traditionally made about 15 cm long.

The final but optional step for all homemade sausage recipes for bratwurst:

The bratwursts in the sausage casing are already ready for consumption and can either be sautéed directly or consumed „raw“. In my homeland, we like the german bratwurst with a taste of smoke. I personally think that gives them something very special. Who likes to smoke the bratwurst can do this for a day or two using cold smoke.

how to smoke sausage
Delicious german bratwurst after smoking, ready to enjoy 🙂


Homemade sausage recipes for Bratwurst #2

Rough farmer bratwurst

homemade sausage recipes farmer bratwurst

In Germany, this is one of the best known and liked homemade sausage recipes, its a classic! And it is one of my absolute favorites of homemade sausage recipes because it is very easy to do.

The best pieces of meat for this german homemade bratwurst recipe

Hind leg, shoulder, neck, and of course, pithy belly.

You can use the meat of all kinds of animals for bratwurst. But make sure that about two-thirds are of the pig, it makes the bratwurst juicier.

Recipe for this german homemade bratwurst:

For 1 kilogram german bratwurst:

  • 600 gram of lean meat
  • and 400 gram of pork belly

The spices per 1 kilogram Bratwurst:

  • 20-gram salt
  • 2 gram of black pepper finely ground
  • 0.25-0.3 gram nutmeg
  • 1 teaspoon of marjoram ground
  • 2-gram garlic
  • 0.8-gram allspice

Free the meat from tendons and silver skin. Then cut the meat into strips of 2-3cm so that the meat grinder grabs the meat effortlessly. Then grind the meat with the spices through the 8 mm disc. The belly is grounded through the 5 mm disc.

Mix everything neatly together until it is slightly binding and then fill in sausage casings. Make sure that there are no air bubbles in the sausages.

The finished homemade sausages can be smoked. If you like to then do cold-smoking for 1-3 days.

With good homemade sausage recipes making sausage is very easy!

If you want to have a typical german dish take the homemade bratwurst, cook it slowly in a pot with some sauerkraut. Serve it with a slice of fresh bread and of course a glass of cold beer 😉 We Germans like that really, especially we Swabians 😉

Homemade sausage recipes for Bratwurst #3:

German Bratwurst with allspice

homemade sausage recipes allspice

1 Kg of meat. As said you can use any type of meat for homemade sausage recipes for Bratwurst. The fat percentage should be about 25-30%

Spices per 1 kg of Bratwurst:

  • 20 grams of salt
  • 2.2 grams of pepper
  • 0.8 grams allspice
  • 1 teaspoon marjoram
  • 10 grams of garlic finely chopped


  • Mince the meat or sections of meat together with the salt and the spices through the 12-14 mm disc, the fat through the 6 mm to 8 mm disc. The finer you mince the fat the less it will taste and the firmer the Bratwurst will be. The coarser everything is made, the more rustic the bratwurst becomes.
  • Mix the sausage mass very well until it starts to bind a little bit.
  • Fill the finished sausage mass with the sausage filler in intestines and turn off a Bratwurst every 20 cm.
  • Remove air bubbles by piercing with a needle.
  • If desired, smoke the sausages for one to three days with cold smoke.

One of the easiest homemade sausage recipes for German Bratwurst

German Bratwurst  „with garlic“

homemade sausage recipes german
Homemade sausage german style with garlic

Ingredients for 1 Kg German Bratwurst:

  • 640 grams of lean pork
  • 360 grams bacon (fat, best fat belly) from the pig
  • 1 gram of ground black pepper
  • 4 gram of ground noble sweet pepper
  • 3 gram of ground allspice
  • 20 gram of salt
  • 4-gram fresh garlic

The preparation:

  • Chop the garlic as finely as possible.
  • Free the meat from cartilage and tendons. Because only when you do that careful you will get a sausage, which is also pleasant to eat later. Nothing is more uncomfortable than chewing on a tendon or biting cartilage pieces.
  • Grind the meat, fat, and garlic through the 4.5mm disc.
  • Mix all ingredients and spices thoroughly.

The last step of this homemade sausage recipes:

The sausages are traditionally made 25-30 cm long. The Bratwurst sausage is immediately edible. If you want, you can smoke this sausage 1-2 times cold, it will be even more delicate!

That’s it when work with proven homemade sausage recipes everything is easy and done very fast. Almost nothing can go wrong and success is guaranteed 🙂



#4 of the Best Homemade sausage recipes for Bratwurst:

Bratwurst with sweet Paprika


how to make bratwurst



 The meat and the spices for this Bratwurst

Ingredients for 1 Kg homemade sausage:

  • 1 kg pork shoulder or meat from the leg, fat content approx. 20-30%
  • 2 gram of ground black pepper
  • 10 gram of ground noble sweet pepper
  • 2 gram of ground caraway
  • 21-gram salt6-gram fresh garlic

You can also use meat cuts of any kind for bratwurst, for example, if you have previously cut meat for ham. Because there are always cuts of meat and these can be used very well for proceeding homemade sausage recipes of all types.

 The preparation

  • Chop the garlic as finely as possible, so it integrates nicely into the sausage meat. If it is chopped too roughly, you will later bite on garlic pieces, and that’s not exactly a treat 😉
  • Free the flesh of tendons, cartilages, and silver skin because even those would disturb the subsequent enjoyment of the ready homemade sausage sensitive. Therefore, you should pay much attention to this step, in all homemade sausage recipes it’s worth it.
  • Then grind the meat together with the garlic through the 6 mm disc.
  • Then mix all ingredients thoroughly with the food processor or by hand thoroughly.
Meat preparation homemade sausage recipes
An important step of homemade sausage recipes: The careful preparation of the meat
  • Fill the finished homemade sausage mass in intestines and turn off every 15 cm. The ready sausages can be smoked for 8-10 hours

Homemade sausage recipes for Bratwurst #5:

Pepper sausage hot and spicy

hot spicy homemade sausage recipes
One of the hotter homemade sausage recipes

For 1 kg Bratwurst:
600 g of lean meat and 400 g fat belly of pork

Spices per kg Bratwurst:

  • 20 g salt
  • 10 g ground sweet paprika
  • 5 g ground hot pepper
  • 4 g fresh chopped garlic
  • 2 g ground black pepper
  • 2 g crushed caraway seeds
  • 0.3 g of grated oregano

How to make sausage out of the ingredients:

  • Weigh all the spices from the homemade sausage recipe as accurate as possible and mash them
  • Free the meat and belly of cartilage, tendons, and silver skin.
  • Cut the meat and belly into strips and mix with the spices and salt.
  • Grind everything through the 6mm-disk.
  • Knead for 2-3 minutes and mix everything carefully.
  • Fill the sausage meat with the meat grinder or the sausage filler in sausage casings.


One of the most herbal Homemade sausage recipes: 

Bratwurst Nuremberg style

in Germany, it is called Nürnberger Bratwurst.

homemade sausage recipes Nürnberger Bratwurst
The homemade sausage recipe for this Nürnberger Bratwurst is very easy to do.

This is one the tastiest homemade sausage recipes

The meat for 1 Kilogram  Nürnberger Bratwurst:

  • 250 grams of lean beef (degreased cleanly because beef fat tastes cold sometimes a little bit peculiar)
  • 750 g of streaky pork (any cuts are suitable for Bratwurst)

The Spices for 1 Kilogram of Nürnberger Bratwurst:

  • 20-gram of salt. Best natural salt without sodium nitrite (pickling salt)
  • 2.3-gram black pepper finely ground
  • 0.5-gram mace finely ground
  • 0.25-gram dried ginger finely ground
  • 1 tablespoon of marjoram rubbed

meat for homemade sausage recipes






How this homemade sausage recipe is done:

  • Free the pieces of meat from cartilage and tendons, do this very carefully.  That should be done with all homemade sausage recipes.
  • Now mix the meat with the salt and the spices. Then grind the meat through the 3 mm slice and mix the sausage mass well until it starts to bind.

homemade sausage recipes grinding

  • Fill the finished homemade sausage mass in intestines and turn off every 10 cm.
  • If you like, you can also fill the Nürnberger Bratwurst into jars and cook it. Fill the jars only 1-2 cm under the edge, the fatter the sausage meat, the more it will expand when you boil it. Boil the jars (200ml) for 90 minutes. Then let the sausage jars cool down quickly.
  • The finished homemade sausages in the intestine are ready to eat immediately, but if you want, you can smoke them cold for about 6-8 hours.

That’s it! Nürnberger Bratwurst is one of the easiest homemade sausage recipes and it is worth trying it.

One of the best homemade sausage recipes for Bratwurst with marjoram

The meat Per 1 kg homemade Bratwurst:

  • 600 grams of lean of pork
  • 400 grams of pork belly

Spices per 1 kg sausage mass:

  • 20 gram of salt
  • 2 gram of black pepper finely ground
  • 2-gram garlic
  • 1 teaspoon of marjoram ground
  • 0.8-gram allspice
  • 0.3-gram nutmeg

The production of the German Bratwurst:

  • Remove all sinews and silver skin from the meat.
  • Cut the meat in strips of about 2 x 2 cm, so that they are easily grasped by the meat grinder.
  • Grind the meat and belly through the 4mm disc. If you want the bratwurst to be finer, you can grind the belly through the 3 mm disc, so the fat is not so prominent and is not so clearly visible. If you like it more rustic, you can also grind the fat through the 5 mm disc.
  • Now add the spices to the chopped meat and mix all well until it starts to bind lightly.

homemade sausage recipes mixing


  • Then fill the finished sausage mass into intestines or jars.

homemade sausage recipes jars

This is one of the tastiest homemade sausage recipes with marjoram give it a try!


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