Seasoning bratwurst - thinner bratwurst or thicker bratwurst and what do you actually have to take into account when mincing? These are the questions that you ask yourself when it comes to making your own sausage creation. We have a guide for you here so that you can make your own bratwurst .

The most important spices for homemade bratwurst are marjoram and a spice mixture according to your personal taste. That's a good thing. So if you want to make real sausages, you should think about how the finished sausage should taste beforehand. Especially with Franconian bratwurst , the spices vary greatly depending on the region. There is a lot of variety in Franconia. It doesn't always have to be the most famous of all bratwursts : the Nuremberg sausages . There is also diversity in sausages, which is why you can say that there are no limits when it comes to seasoning. But which spices are suitable?

As mentioned at the beginning, marjoram is the first port of call when it comes to the spice mixture. Along with that, salt and pepper. What nobody usually expects, however, are ginger, lemon and mace. These spices give the bratwurst a certain kick. But of course wine, beer or even fried onions and cheese are also possible. We explain that in more detail in this video .

But there are a few more spice combinations that make the classic bratwurst something very special. However, this has to be coordinated with the sausage mixture and for that you need the right meat at the right time of year.

Depending on which bratwurst you want to prepare, you need a different meat. Basically, you can chop any meat in a meat grinder, season it and stuff it into the casing. But there are differences. For example, the time of year can have a significant influence on which recipe is right for you today. Incidentally, the Franconian Bratwurst King is crowned every year in the first half of the year - we won the title in 2023 and recorded it on video .

Artificial casing is more hygienic than natural casing. It is used to evenly portion sausages and at the same time ensure a longer shelf life. This is especially important for products that should always be the same caliber. But this is not the case with sausages . Artificial casing is also essential for types of sausage that need to be cooked. This means that the raw mass can be easily filled and then cooked with the artificial casing. You can find out more about this in this video .

A natural casing is always used when the sausage made with it is to be completely edible. This is because natural casings are edible. They also contribute to natural ripening processes. This is especially important if you want smoked sausages . Natural casings also help the sausages to develop their flavors better because they are permeable to air. This also makes them easier to dry.

When it comes to natural casings, there are two types: the Bändel, the pork casing and the sheep casing. The sheep casing is mainly used for sausages that do not contain pork. The pork casing is used in Germany for the classic pork-based sausage . The only exception is Franconia. There, only Bändel is used for the sausage (with pork). The Bändel is the serosa of the pork intestine, i.e. the outer layer of the intestinal wall. You can find out more about it in this video .

If you've always wanted to make your own bratwurst , you'll need a meat grinder and a sausage filler (stuffing machine) as well as the meat and the casing. Now we'll give you a brief summary of the best way to go about seasoning your bratwurst properly and making your own sausage. In the step-by-step instructions, we'll start with the classic bratwurst . More exotic variants, such as salsiccia , work differently. Here's a video about a very exotic interpretation of the grilled bratwurst - with an energy drink (Gönrgy).

Get about 1 kg of pork from the butcher (depending on the amount of sausages you want to make)

Use meat from the neck or shoulder

Have the pork cut into pieces or make it yourself

Also buy pork intestines to fill the sausages

Put your pieces of meat in a bowl and season it

Take salt, pepper, marjoram, ginger, lemon and mace and

mix the spices well

Now mix the meat with the spice mixture

Choose a perforated disc based on the sausage you want to make (2 - 16 mm)

Coarse sausage needs a thicker perforated disc

Fine bratwurst needs a thinner perforated disc (max. 4 mm)

Before using the casings, wash them.

Then put the pieces of meat into the meat grinder

Pull the pig intestine over the exit of the stainless steel

Now mince the meat and fill the sausage meat into the casing (not too full)

Then portion and twist off the intestine and cut it to size

Now the sausage is ready for the charcoal or gas grill or the pan. But pay attention to the following when frying: Fresh sausages splatter in the pan due to their water content. We recommend potato salad or a tasty bread roll as a side dish. You can also freeze the sausage later. You can find out more about this in this video .