How To Make Homemade Sausage & Brats - Recipe
How To Make Homemade Sausage, Bratwursts, Italian Sausage or Breakfast Sausage
Learn how to make homemade sausage and bratwursts with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
What Is Fresh Sausage?
Fresh sausage can include sausages like bratwursts, Italian style sausage, chorizo, breakfast sausage, and other related sausages. They can be packaged into collagen casings, natural hog casings, natural sheep casings, or even in bulk by using meat bags.
25lb 70/30 pork trim (or 25lb untrimmed pork butt)
If using Venison or another lean wild game ad 18 lb of venison and 7 lb of pork or beef fat
1 package Excalibur Sausage Seasoning
2 to 3 lb High Temperature Cheese (optional)
30mm Fresh Collagen Casings or 32/35mm Natural Hog Casings
16oz (1 pint) Ice Cold Water (optional, to help make stuffing and seasoning dispersion easier)
Grind the meat twice using a 3/16in grinder plate. You may grind once, mix in your seasoning, and then grind a second time, or you can do all your grinding and then proceed to meat mixing.
You can choose to either hand mix or use an actual meat mixer. Either method will be completely fine as we are just mixing long enough to get a good dispersion of seasoning, and we don’t want to get a lot of protein extraction (where the meat is sticky) like when making a cured sausage.
Simply load your sausage stuffer, while avoiding creating any air pockets in the canister, and begin to stuff in the casings or meat bags of your choice, until the casings are full with a smooth exterior. Stuff into as long of ropes as you can, and then cut them to length or twist link once done.
If you are cooking these on a grill cook them over medium heat (around 350-375°F) until the internal temperature is 160°
If you are cooking in an oven bake at 350° until internal temperature is 160°
Fresh sausage is one of the quickest and easiest meat snacks to begin making at home. All you need is the seasoning, ground meat, and a sausage stuffer to get started. Over time you can add additional equipment, supplies, and products to make things easier, or expand your process by purchasing a meat grinder to grind your own meat.
Add 1 pint (16oz) of water per 25lb of meat to help make sausage stuffing easier, and to help make mixing easier and quicker for dispersing seasoning evenly throughout the meat mixture.
Watch WaltonsTV: How To Make Fresh Sausage
Minders last edited by
@Austin time for another sausage making class!
@Minders Unfortunately, at the moment I have no plans to do another in-person class. But, we are working on expanding our available materials on Meatgistics and YouTube! We have a lot planned to add and increase in online videos this year!
TODDG25 last edited by
@Austin Is it ok to grind, mix in the ingredients, let sit in fridge over night, the stuff?
@TODDG25 With an uncured product like a Bratwurst or a Sausage that would be okay. You would want to make sure you are careful when mixing to not get protein extraction, so just mix until the seasoning is mixed in. There will be some protein extraction from the salt content acting with the meat but it won’t be enough to cause you issues. If you were trying this with something that had cure in it then that would cause issues as we are looking for high levels of protein extraction and the meat would start to set up if you held it overnight and become very difficult to stuff. Hope that helped!
paddlingnomad last edited by
@austin Wow, you guys have a great website. I’ve been learning some tricks about snack sticks from Walton’s now I want to try changing my fresh sausage recipe from natural hog casing to 30 mm collagen casings. The reason for the change is to better control the finish size. Couple questions; will the change help with the “pop” that we all seek in a sausage DAWG, and will the collagen cased sausage freeze well. I usually make 50 lbs of venison dogs in the fall and enjoy them throughout the next year. Thanks in advance for your help.
Collagen and natural have very different and distinct “pops” to them. Natural has more of a snap and bite to it usually, while fresh collagen has a bit more tenderness to it. If you are wanting more pop/snap/bite to the casing, you can try using the 32mm Clear Collagen Casings or 32mm Smoke Collagen Casings. These will be a quite a bit more pop/snap/bite than the 30mm Fresh Collagen. The 32 Clear/Smoke are what we call a Fine-H variant, and specifically designed to be a replacement for hog casings. I usually use the fresh casings and prefer the more tender bite, but if you want more pop to the bite, go with the clear or smoke casings.
Freezing shouldn’t be an issue. The casings should all behave similarly there. Avoid condensation in the package before sealing and freezing, and it will be fine (that same rule applies to any casings, not just collagen).
paddlingnomad last edited by
@austin Am I going Crazy? A few days ago I read somewhere on your site about Fresh vs. Fine-T vs. Fine-H. Now I want to review that again and can not find it.
Under the Walton’s Learning Center > Meat Hacks > Sausage Stuffing… there is a topic called Collagen Casings 101
That also correlates to a video covering the same information: https://www.youtube.com/watch?v=Be1dK0BFo8c
Then, on the product pages for collagen casings on waltonsinc.com, each casing will specifically say which type it is, and have a shortened bit of info from the collagen casings help page I linked above.
Let me know if you need anything else!
Jeff Allen last edited by
I’d like to make 10lbs of brats, make about 2lbs right away and then freeze the remainder. Do I need to add something like the pink sure cure to the meat prior to stuffing since I plan on freezing some?
Also, is there an ideal ratio of fat to meat that you should have when making your own brats?
@Jeff-Allen No, you dont need to add any sure cure, you only need to do that if are planning on slowly smoking the sausage, if you freeze it for future use it will be perfectly fine! As for fat ratio with brats I like to stay in the 80-20 to 70-30 ratio any less than 80-20 and you start to get a dry product. Hope this helps!
In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?