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Bratwurst Burgers with the Weston Auto Rapid Patty Maker

We're spicing up Burger Season! You don't have to be a Sausage Making Master to use our Sausage Tonics and Dusts. We poured some Weston Bratwurst Sausage Tonic into freshly ground pork and quickly formed that into patties with our Weston Auto Rapid Patty Maker. The result? Bratwurst Burgers that, while delicious on their own, we served up with Apricot Ale-Marinated Cabbage, onions & peppers, and mustard sauce.

Makes six half-pound patties

- Ingredients - 

3 lb pork, cubed
9 tablespoons Weston Bratwurst Sausage Tonic

Ale-Marinated Cabbage
1 head cabbage
1 teaspoon salt
1 tablespoon brown sugar
1/4 teaspoon cayenne
1 tablespoon apple cider vinegar
1/2 cup Samuel Smith Apricot Ale (or ale of your choice)

Mustard Sauce
12 oz condensed milk
3 tablespoons extra hot horseradish mustard
2 tablespoons olive oil
 tablespoons apple cider vinegar
1 teaspoon salt

1 red pepper
1 yellow pepper
1 green pepper
1 large Spanish onion

- Tools - 
Weston Cabbage Shredder or Mandoline Slicer
Weston Vacuum Sealer with Vacuum Sealer Canister or Vacuum Sealer Bag
Weston Meat Grinder
Weston Auto Rapid Patty Maker
Weston Patty Paper

Ale-Marinated Cabbage
Use a Weston Cabbage Shredder or Weston Mandoline Slicer to shred your cabbage.

Place the cabbage into a large bowl and sprinkle with salt. Smash with a wooden spoon for two to three minutes (juice should be seeping from cabbage). Sprinkle with cayenne, then mix in brown sugar. Transfer the cabbage into a Weston Vacuum Canister (or bag), then pour in ale and cider vinegar. Seal with a Weston Vacuum Sealer, then place in the refrigerator. Allow to marinate at least 6 hours - the longer you marinate, the fuller the flavor will be.

Mustard Sauce
Use a Weston Kitchen Mixer with the whisk attachment to whisk together all ingredients. Cover and refrigerate until ready to use.

Brat Burgers
Grind your pork through a Weston Meat Grinder, through a coarse grinder plate. Then grind half of that through a medium plate (so that you have half coarse grind, half medium grind). Mix the Bratwurst Seasoning into the ground meat.

Remove the plate and grinding knife from your grinder, then attach the stuffing star to the auger. Attach the Weston Auto Rapid Patty Maker to the grinder, turn the grinder on, and feed the meat into the patty maker. Slide the handle back and forth as the patties form, dropping the patties from the patty maker. Use Weston Patty Paper to keep the patties separated.

 Place patties on the grill and cook until browned and internal temperature is at least 145 degrees Fahrenheit.

Slice onions and peppers with a Weston Mandoline Slicer, then grill along with the Ale-Marinated Cabbage. Serve Brat Burgers on Pretzel Buns with onions & peppers, cabbage, and a heaping dollop of mustard sauce.

Sample Product Label
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