Beer-Mustard Bratwurst
This hearty bratwurst is refined with dark beer and coarse mustard and then hot-smoked. The beer makes the forcemeat particularly juicy and gives it a subtle malty note. The coarse mustard provides a pleasant spiciness and visible mustard seeds when sliced.
Ingredients(for 1 kg)
Instructions
Preparation
40 min.Coarsely dice meat, freeze until slightly firm (approx. -2 °C), then grind through a 4.5 mm plate. Mix in salt and spices, then work in beer and mustard gradually until a compact mass forms.
Filling and Resting
1 hr.Fill the forcemeat into pork casings (32-36 mm) and twist off at 150 g each. Cover sausages and let rest in the refrigerator for at least 1 hour.
Drying
20 min.Remove sausages from the refrigerator and let them dry on a rack at room temperature for 20 minutes until the surface is dry.
Smoking
2-3 hrs.Preheat smoker to 90 °C, use beech and oak wood chips in a 3:1 ratio. Smoke sausages at 80-95 °C until core temperature reaches 72-75 °C and the casing is deep golden-brown.
Pro Tip
Use only well-chilled, flat beer – carbonation can loosen the forcemeat and worsen the texture. A dark Märzen or Dunkel lager works best.
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