How to Cook Perfect Homemade Venison Bratwurst
BratsNBeerGuy
From preparing to cooking toseasoning, here’s everything you should know about Venison Bratwurst.
Prep Time 2 hours hrs
Cook Time 25 minutes mins
Total Time 2 hours hrs 25 minutes mins
Course Main Course
Cuisine German
Servings 8
Calories 63 kcal
Meat Grinder/Mixer
A Large bowl
A big spoon
A stuffer for sausage
Casings
- 2 lbs venison
- 1 1/2 lbs pork butt For Extra Fat
- 1/2 lbs pork fatback
- 1 cup milk
- 1 egg
- 2 tbsp salt
- 1 tbsp pepper
- 1 tbsp ground allspice
- 1 tbsp caraway seed
- 1/2 tbsp ground sage
- 1 tbsp marjoram
- 2 cloves minced garlic
- 1 bag sausage casings
It’s best to grind the meat when it’s at least partially frozen, as the fat won’t smear and it will grind more evenly.
Grind up your meat and mix all the dry spices and garlic in a large bowl.
In a separate bowl, beat the egg and add milk.
Mix the ground meat, spices, and egg/milk mixture together. Although it’s cold, it’s best to use your hands to mix everything together.
Place the mixture back in the refrigerator to chill again.
If your sausage casings were packed in salt, soak them in water for at least 30 minutes, rinsing them and refreshing the water a few times.
Stuff the meat mixture into your sausage casings and tie off.
Keyword Home made Venison Bratwurst, Venison Bratwurst