Hanz's Swiss-German Bratwurst Sausage

This is the real deal, a traditional homemade bratwurst built the old Swiss-German way from a blend of pork and veal. The veal keeps the texture delicate and pale while the pork brings fat and flavor, and a splash of white wine threads through the whole thing.

Making sausage is a craft, and a couple of details make or break it. Keep the meat thoroughly chilled, even partially frozen, before grinding; cold fat grinds clean instead of smearing, which is what gives the sausage its proper springy bite. Grinding twice through a fine plate gives bratwurst that smooth, even texture.

Grind your spices fresh for the brightest flavor, mix everything well, then stuff into hog casings and tie into links. Let them air-dry before they go into the fridge.

Pro Tips

• Keep the meat and grinder parts ice-cold or partially frozen so the fat stays firm and grinds cleanly.
• Grind the spices fresh; pre-ground spices fade fast and dull the flavor.
• Air-dry the stuffed links before refrigerating so the casings set and the surface dries.

Variations

• Adjust the spice blend to taste; nutmeg, mace, and white pepper are classic bratwurst notes.
• Form into patties if you’d rather skip the casings.
• Use all pork if veal is hard to find, though the texture will be a touch coarser.