The Daily Sauce :: A Daily Sip of Hip

March 5th, 2008 edition of The Daily Sauce: Food and Wine. Visit Our Food and Wine Archive.

DIY Brats

Who doesn’t love a big, fat, juicy bratwurst? Nearly everybody loves them, but just like politics, nobody really wants to know how the sausage is made. Stone Hill Winery owner Jim Held has been making sausage since he was a boy, and his brats have since become quite popular. He’s sharing his recipe so you can try your hand at making your own; with the right equipment, its not as hard – or disgusting – as watching politics in action.

Sausage Brats
Courtesy of Stone Hill Winery’s Jim Held

20 lbs. pork butt
3 oz. salt
2 oz. black pepper
2 oz. sugar
2 Tbsp. red pepper
1 tsp. oregano
1 tsp. thyme
2 tbsp. sage
1⁄2 tsp. savory
5 Tbsp. minced garlic

Cut the meat in strips from the pork butt and season with the spice mixture.

Using a meat grinder, grind the meat.

Using your hands, knead and squeeze the meat together until mixed thoroughly.

Stuff the ground pork into pork casings using an old-fashioned stuffer or a stuffer attachment for a mixer or grinder. Do not pack too tightly or the sausage may burst.

Sauce pick: Real homemade brats
Where to get it: Your kitchen
Info: www.stonehillwinery.com

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