Go Back

Homemade Skinless Bratwurst, Oldfatguy.ca

Servings 12 4 oz Skinless Bratwurst

Ingredients
  

  • 2 lb freshly ground pork butt shoulder
  • 1 lb freshly ground chicken thighs skin on and deboned
  • 1 tbsp kosher salt
  • 1 tsp coarsely ground black pepper
  • 1 tsp nutmeg
  • 1/2 tsp marjoram
  • 1/2 tsp ginger
  • 1 tsp mace
  • 1 12 oz bottle of dark beer

Instructions
 

  • Keep the meat cold at all times.
  • Combine all ingredients by folding the meat and spices for four minutes.
  • Test fry a small piece of the meat in a skillet to check seasonings.
  • Adjust as needed.
  • Portion the mixture of meat into 12 4oz parts.
  • Shape each part into a hot dog shape to make the brats.
  • Place each bratwurst onto a piece of plastic and wrap tightly, twisting the ends to help shape and firm.
  • Place the wrapped bratwurst in a refrigerator for at least one hour to further firm up.
  • To cook, heat a non-stick skillet over med/high.
  • Brown each of the bratwurst on all sides.
  • After the bratwurst are browned, pour enough beer over them to cover about halfway.
  • Simmer until the beer is soaked up, while turning the bratwurst.
  • Remove from the skillet and place on a plate.
  • Finish cooking the bratwurst to an internal temp of 165 degrees F. on a hot grill or in a 400 degree F. oven.
  • Serve hot on fresh hot dog buns.

Notes

Recipe by: Connie Murray @Happybellyfoodie.com via David at Oldfatguy.ca