Beetroot Bratwurst Recipe

Cut the pork belly and pork neck into mincer-sized pieces. You can vary the size depending on how big your grinder is.

Put the ingredients in the freezer for 1-2 hours. This will help you later when grinding and ensure that the mixture does not get too warm.

Now you can mince the meat, parsley, and beetroot. Depending on how coarse or fine you want your bratwurst to be, you can use different mincing plates. To be honest, it's entirely a matter of taste. Personally, I use the medium mincing plate. But as I said... It has to taste good to you!

Add the spices and beetroot juice to the mixture and combine the ingredients. You can do this by hand or with a hand mixer. Make sure you mix the sausage meat for 4-5 minutes so that it binds well.

Next, pull the casing onto the sausage stuffer. I use pork casings caliber 28/30 for this. Ultimately, it's up to you whether you prefer to make thinner or thicker sausages. As with the degree of fineness, this is a matter of taste and can be decided by you.

Now fill the meat into the casing. To do this, hold the casing taut on the filling nozzle and slowly fill it up. This part takes a little practice. Don't worry if it doesn't work 100% right away. Important: Do not fill the casing too tightly, otherwise it will burst later when frying.

Now it's time to twist. You can decide for yourself how big you want your bratwurst to be. To do this, press the sausage to the desired length with two fingers on each hand and rotate it forward a few times. Then skip one sausage length and repeat the process.

You can now fry the beetroot bratwurst. Alternatively, you can also boil it in salted water (18 g salt per liter of water) at 68 °C (154.4°F) for approx. 30 minutes. Place the bratwurst in ice water to cool.

Your beetroot bratwurst is now ready. Enjoy!😄