How to Make German-Style Sausage at Home

Credit: Courtesy of Paulaner

Making your own sausage at home is easier than you'd imagine. There is a little investment (a good stuffer will run you anywhere from $25-200), and you need some space to hang them up, but besides that, you can't beat the taste and old world feel of making it in your own kitchen. And if anybody knows how to make sausage, it's Executive Chef Daniel Kill of the Lower Manhattan microbrewery and restaurant Paulaner. The Bavarian spot on the Bowery has become the place where German tourists and expats — as well as New Yorkers with a taste for beer, pretzels, and especially sausage — go when they're looking for an authentic taste of Deutschland in the USA.

Here, Kill offers up four recipes that you can make in your own home, from traditional bratwursts to the house special. 

“The Paulaner” 

Ingredients

  • 6 lbs dried aged beef 
  • 3 lbs pork butt
  • 2.5 lbs veal
  • 3 cup dark beer
  • 4 eggs beaten
  • 100g kosher salt
  • 12g white pepper
  • 10g black pepper
  • 18g mustard powder
  • 6g garlic powder
  • 4g mace powder
  • 2g onion powder
  • 2 lbs cheddar cheese (¼ in cubes)
  • 200g ice
  • 100g milk powder

Directions

  1. Dice beef, veal and pork.
  2. Combine meat with salt and all spices.
  3. Freeze until crispy.
  4. Grind through small die of chilled grinder, freeze again and grind again with ice. 
  5. Move to chilled mixer bowl with paddle attachment, add milk powder, eggs and beer.
  6. Paddle until sticky and uniform.
  7. Mix on medium speed until incorporated. Gently fold in cheese cubes.
  8. Pipe into hog casing, put straight on racks, place in oven, smoke for 11 min (dry heat 105°F, smoker half full), after steam for 7 min 205°F, after steam 5 min 190°F. Do not open while changing temperature.
  9. Cool down in ice water.

 

Bratwurst

Ingredients

  • 5 lbs veal clod
  • 4 lbs pork butt
  • 2.5 lbs pork fat
  • 2 cup heavy cream
  • 4 eggs beaten
  • 100g kosher salt
  • 12g white pepper
  • 10g ground ginger
  • 10g nutmeg

Directions

  1. Dice veal, pork and fat.
  2. Combine meat with salt and all spices.
  3. Freeze until crispy.
  4. Grind through small die of chilled grinder.
  5. Move to chilled mixer bowl with paddle attachment.
  6. Paddle until sticky and uniform.
  7. Add beaten eggs and cream.
  8. Mix on medium speed until incorporated.
  9. Pipe into hog casing, link and hang overnight.

Merguez

Ingredients

  • 1020g lamb shoulder
  • 400g pork fat
  • 100g bacon
  • 100g crashed ice
  • 20g kosher salt
  • 3 dry Thai chilies 
  • 3g garlic powder
  • 4g coriander
  • 3g cumin
  • 6g paprika powder
  • 30g red wine
  • 60g red wine vinegar
  • 10g oregano
  • 100g red pepper puree

Directions

  1. Clean lamb shoulder and dice and freeze until crispy.
  2. Roast and grind cumin and coriander.
  3. Mix all ingredients together except red wine, red wine vinegar, oregano and bell peppers.
  4. Freeze mixture. Grind once through medium die.
  5. Transfer to mixer bowl and mix on speed Stop mixer and add all remaining ingredients.
  6. Pipe into sheep casing, link and hang overnight.


Weisswurst

Ingredients

  • 2800g veal clod 
  • 1400g pork butt
  • 1000g pork fat 
  • 400g bacon
  • 2200g crushed ice
  • 2 lemon zest
  • 10g white pepper
  • 12g mace
  • 40g parsley
  • 12 pieces cardamom pods ground
  • 12g ginger powder
  • 140g kosher salt
  • 3g onion powder
  • 140g milk powder
  • 4 cups heavy cream

Directions 

  1. Dice all meat.
  2. Combine with spices.
  3. Dice fat.
  4. Freeze separately until crispy.
  5. Grind fat with salt through small die and return to freezer.  Grind meat with spices through small die and return to freezer.
  6. Grind fat, meat mixture, parsley, lemon zest and ice again through small die into chilled mixer bowl.
  7. Mix on medium speed until sticky and uniform, add milk powder and heavy cream.
  8. Pipe in beef middles leaving room for some expansion.
  9. Poach at 176°F until internal reaches 150°F.