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Traditional Bratwurst Sausage

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Recipe - Belmont Butchery Bratwurst

From the Weston Kitchen


  • 1 1/4 lbs pork belly
  • 4 3/4 lbs pork shoulder
  • 2 eggs
  • 5 tsp kosher salt
  • 5-6 tsp white pepper
  • 1/4 tsp nutmeg
  • 1/2 tsp ground coriander
  • 1- 1 1/2 tsp caraway seeds
  • 5 tbs  marjoram
  • Lemon rind (1/4 of lemon, microplane grated)
  • WESTON natural hog casings


Food Network's Chopped competition winner and Butcher/Owner of Richmond, Virginia's Belmont Butchery, Tanya Cauthen shares one of her favorite recipes for Thuringer Rotabratwurst, or Traditional Bratwurst.

  1. Chill pork shoulder and pork belly to make processing easier.
  2. Meanwhile, set up your meat grinder according to the manufacturer’s instructions and soak the recommended natural hog casings in lukewarm water. Once the casings are pliable, change the water and give them another soak for 20 – 30 minutes. Then fit one end of each casing over the kitchen faucet and run a cup or two of water into the casing. Push the water all the way through, to rinse the inside of the casing. Set aside in clean water until ready to use.
  3. Combine the chilled shoulder and pork belly cubes.
  4. Fill a tub with ice and place the bowl of meat inside the tub to keep it cool. Using a medium fine grinder plate, grind the meat mixture into another bowl that’s set over ice.
  5. Combine ground meat with eggs, spices and lemon rind and mix well.
  6. Fill the hopper of your sausage stuffer or grinder with the sausage mixture, and fit the stuffer tube with a cleaned casing. Start pushing meat through the stuffer or grinder to clear any air in the stuffer tube. Before meat enters the casing, tie the end with a simple granny knot.
  7. Working slowly, stuff the sausage into the casings. Be careful not to overstuff, and expel any large air bubbles inside the casing by pricking it with a sewing needle.
  8. When filled, tie off the casing with another granny knot.
  9. Create links every 6 inches by twisting casings.

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