Beer Brats

Smoky.Ribs's picture

Apr. 10, 2015

In this video I make homemade bratwurst, and from there they go into a spiced beer butter bath. I served these on nice size buns with a German hot mustard, and on top I used the spicy version of Slawsa, and it was just awesome, and made for the best Beer Brats I've ever eaten! Very very close to authentic German flavors in this recipe.


Veal 2 Pound
Boston butt 3 Pound
Salt 2 Tablespoon
Allspice 2 Teaspoon
Nutmeg 2 Teaspoon
Ground ginger 1/2 Teaspoon
White pepper 2 Teaspoon
Eggs 3
Cold milk 2 Cup (32 tbs)
German beer 8 Fluid Ounce
Butter 1 Cup (16 tbs)
Onion 1 , sliced
Garlic 4 Clove (20 gm)
Bay leaf 1
Crushed red pepper 1 Teaspoon
Salt & pepper To Taste
German beer 48 Fluid Ounce
Slawsa 1/2 Cup (8 tbs)



1. Season veal and boston butt with salt, all spice, nutmeg, ground ginger and white pepper.

2. Cover the meat with saran wrap and place it in the refrigerator overnight.

3. Place the meat grinder in the freezer as well.



4. Grind the seasoned meat twice in the grinder.

5. Cover in saran wrap. Rest it in the freezer for about 20 minutes.

6. Drop in cold milk and eggs to the meat and mix it well.

7. Soak the sausage casing in a bowl of water. Fill minced meat in sausage maker. Fill the sausage casing with meat. Twist it at regular intervals.

8. Prepare the grill for cooking.

9. Place the sausages on indirect heat. Spray the susages with german beer and continue to cook until nicely done. Set it aside.

10. Melt butter in a pot. Add onions, garlic, bay leaf, crushed black pepper, salt, pepper and german beer to the pot. Continue to cook until butter starts to simmer.



11. Place the grilled sausage in a hot dog bun.

12. Drizzle some sauce on top.

13. Spread some Slawsa on to bun.



14. Serve as it is and enjoy.


Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes