Venison Bratwurst Recipe from Scratch
A Saturday kill turned into a perfect game-day meal, this venison bratwurst is perfect for any tailgate or home grill
(Jeff Phillips photo)
My mouth is watering thinking about these brats. They are amazing with some homemade sauerkraut. So good. I like to slice up leftover brats and make fried potatoes. Add the brats towards the end of cooking to heat them up. They are also good in buttered noodles or on top of mashed potatoes.
- 2 pounds ground venison
- 2 pounds ground pork butt (fatty meat for flavor)
- 1 large onion, minced
- ½ teaspoon brown sugar
- 1 tablespoon kosher salt
- ½ teaspoon ground sage
- ½ teaspoon marjoram
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon freshly grated black pepper
- 2/3 cup dark beer (see note below)
Soak casings for 2 hours. After soaking, rinse thoroughly by placing the end of the casing opening over the water faucet and rinse it that way.
Mix the ingredients together and put mixture in food grinder. Turn the grinder on and hold the casing. The casing will fill with air – then squeeze the air out of the casing and tie a knot on the end.
Push the meat mixture through as the casings fill - hold the casing as it coils. Pinch the end of the casing and twist it a few times and tie that end off.
Now you can boil them in beer or water, or grill them for 20 to 30 minutes.
NOTE: You can try variations, use wine or milk instead of the beer. Add one cup sharp cheddar cheese, and chopped jalapeno peppers and horse radish in one batch. You can also make a large 20 or 30 pound base recipe and divide it up to make many different varieties at once. Your friends and family will be begging you to do this. Seriously!
For more delicious venison recipes, please visit www.MissHomemade.com.