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German Bratwurst Pork Sausage


This version of bratwurt (German sausage) contains just pork.













Trans-fat Free, Low Carb, Sugar-Free


4 1/2 pounds pork shoulder
1/2 pound bacon
2 tablespoons white wine
4 teaspoons salt
1 tablespoon brown sugar
4 teaspoons coriander seeds
2 1/2 teaspoons white peppercorns
1 1/2 teaspoons garlic powder
2 teaspoons black pepper
coarse ground
1 1/2 teaspoons chives
1/8 x vitamin c crystals
ascorbic acid
1/2 teaspoon mace


Cut the pork shoulder and bacon into pieces that will fit into your grinder. Partially freeze and then grind the meat through the fine plate.

Using a pestal and mortar (or spice grinder) grind the coriander and white peppercorns until powdered.

In a stand mixer on low setting, mix together all ingredients for several minutes.

Stuff into hog casings.

Prepare according to your favorite recipe or heat for 15 minutes in nearly boiling water and grill.


* not incl. in nutrient facts


over 4 years

These turned out great. We wanted a German garlic sausage and this recipe fit the bill. The addition of ascorbic acid (vitamin C) kept the color of the sausage from oxidizing and kept the sausage flesh light in color. I was wondering if it would worth it to make our own sausages from scratch and it was. Saw sausages at the local butcher shop for $7.99/pound, our cost ended up being about $3.50/pound.

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Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 25455% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 676mg 28%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 50g
Vitamin A 0% Vitamin C 1%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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