Making homemade bratwurst or brats (pronounced “braht”) from scratch isn’t as daunting as it sounds. So long as you keep your meat grinder nice and icy, the rest of the process should run smoothly. Sheboygan, WI is a small county that deserves credit for making bratwurst mainstream in this country. Hence, the reason this video is dedicated to our Northern neighbors. To get the fat % set the amount of lean meat as 100% then add enough fat to equate to the percentage you’re looking for. For example if 4 pounds of lean meat is is 100%, then 1 pound, or ¼ of the weight should be fat for a 25% fat sausage. If you have time, I recommend letting the brats dry out on a rack in a sheet tray in the fridge for at least a night. This helps dry out the casing making them less likely to burst at the ends and also lets the spices sink into the meat. More details, recipe notes and articles below. In honor of Oktoberfest, the Midwest and tubular meat… Let’s brat! 🤘🏻Adam BRATWURST... 4lb (1814g) Lean Pork 1lb (453g) Pork Fat, 25% fat 40g (4 tbsp) Kosher Salt *Feel free to run the sausage a second time through a smaller die for a finer texture. **Roughly 10g (1 tbsp) salt per lb of sausage meat. “SHEBOYGAN” SPICE BLEND: (enough for 5 lb of sausages) 1.5g (3 tsp) Dried Marjoram 7g (2 tsp) Garlic Powder 4g (2 tsp) Ginger Powder 3g (6 pods) Whole Mace 4g (2 tsp) Whole Allspice 5g (2 tsp) Whole Caraway Seed 6g (2 tsp) Whole Black Peppercorn 40g (4 tbsp) Kosher Salt *1 tbsp per lb of protein 10g (1 tbsp) Cane Sugar 45ml (3 tbsp) Apple Cider Vinegar 45ml (3 tbsp) Ice Water *add more for smoother texture *Toast appropriate spices then blend together. BEER GRAVY BRAISED BRATS... 6-8 Bratwurst 570g (2 whole) Yellow Onions 15g (1-2 cloves) Garlic, minced 2g (2 tsp) Black Pepper, ground 3g (1 tsp) Paprika 12g (2 tsp) Dark Brown Sugar 12oz (1 can) Dark Beer *Oktoberfest is best 42g (3 tbsp) Unsalted Butter 8g (1 tbsp) AP Flour Kosher Salt to taste Optional Mustard/Sauerkraut BEER MUSTARD 1/ 2 cup Yellow Mustard Seed 1/ 2 cup Brown Mustard Seed 1 cup Dark Beer (Oktoberfest Marzen Lager) 1/ 2 cup Apple Cider Vinegar 2 tbsp Dark Brown Sugar 1 tsp Kosher Salt *Let beer/mustard/vinegar soak for a day in fridge then blitz in blender. *ferment 2-3 days submerged and covered at room temp. *Store in the fridge for 1-2 months. SAUERKRAUT 2lb Cabbage/Veg 1 tbsp Kosher Salt Seasonings - dried herbs, spices, etc. *ferment 3-30 days submerged and covered at room temp *Store in the fridge indefinitely. Use common sense. ________________________________________________________ GEAR THAT I USE… Hog Casings - https://amzn.to/32ulTPF Sausage Poker - https://amzn.to/3c0svbx Cuisinart Spice Grinder - https://amzn.to/35Bu0vu Kitchen Aid Stand Mixer - https://amzn.to/32qX0Em Kitchen Aid Meat Grinder - https://amzn.to/2Rqjfnx ________________________________________________________ FOLLOW ME ON SOCIAL: Instagram: https://www.instagram.com/omnivorousa... Facebook: https://www.facebook.com/omnivorousadam/ Tik Tok: http://vm.tiktok.com/fms9tX/ Website: https://www.omnivorousadam.com/ ________________________________________________________ MORE INFORMATION FOR YOU CURIOUS HUMANS… All about German Mustard - https://germanfoods.org/german-food-facts/all-about-german-mustard/ The History of Oktoberfest - https://www.britannica.com/topic/Oktoberfest The Sausage that Made Sheboygan Famous - https://www.sheboyganpress.com/story/news/local/2014/08/01/history-column-sausage-made-sheboygan-famous/13498299/#:~:text=Eateries%20like%20Freimund's%20Brat%20Stand,introducing%20them%20to%20the%20nation. ________________________________________________________ MUSIC: Melodeyes - https://soundcloud.com/melodeyes Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.