Super spicy sausage — For True Chili Fans

Cut the lean pork and the pork back fat separately into pieces suitable for grinding. Keep the two completely separate, because fat and lean meat behave differently when freezing and grinding. Using 25% pork back fat will give you a balanced fat content that makes the spicy bratwurst juicy and really brings out the chili flavors without making it too greasy.

Place the cut meat in the freezer for about 45 to 60 minutes. It should be well-frozen, but not completely frozen through. Cold meat won't stick to the grinding plate, minces cleanly, and results in much better binding in the sausage meat later on.

Chop the fresh garlic very finely and mash it with a small pinch of salt on a cutting board until it forms a smooth paste. This way, it will distribute evenly throughout the sausage meat later on, and you won't bite into any coarse pieces of garlic. Fresh garlic adds a whole different depth of flavor than granulated garlic, especially when combined with the three chilies.

Pass the frozen meat through the medium-sized grater disc. I like my spicy bratwurst with exactly this grind: fine enough that the sausage holds its shape well, but coarse enough that it still has some texture when you bite into it. If you prefer it finer or coarser, you can also use the fine or coarse grater disc. It’s a matter of taste!

Add the remaining salt, black pepper, paprika, the three types of chili powder, and the garlic paste to the ground meat. Knead everything vigorously for about 3 minutes, until the mixture becomes sticky and light streaks of fat begin to form. Important: Make sure the chili powders are distributed evenly and don’t clump together. Otherwise, you’ll end up with a few sausages that’ll blow your mind, while the rest are barely spicy at all.

Thread the soaked pork casing (caliber 28/30 ) onto the sausage stuffer. Size 28/30 is my standard for this bratwurst: thick enough for a satisfying bite, but thin enough that the spiciness comes through right from the first bite. If you prefer a thinner sausage, you can also use sheep casings (caliber 22/24).

Fill the pork casing with the sausage meat slowly and evenly. Don't fill it too tightly, or the casing will burst when you tie it off or later when you fry it in the pan. You should still be able to press your finger into the filled sausage slightly.

Twist the sausages to your desired length. Hold a sausage between two fingers and twist it forward once. Leave the next section of sausage untwisted and twist it in the opposite direction. This locks the individual sausages together so they don't untwist.

Now it's up to you. I prefer to fry the spicy bratwurst fresh in a pan over medium heat for about 10 to 15 minutes, until it’s golden brown on the outside and cooked through on the inside. Of course, it works just as well on the grill. If you want to stock up: freeze it in portions or blanch it in the refrigerator at 75 °C (167.0°F) for about 30 minutes for longer shelf life.

Your super-spicy bratwurst is ready. I like to serve it with a classic potato salad, which helps tone down the heat a bit. What I really love about this sausage is the interplay of the three chilies: the ancho adds a lovely fruitiness, the chipotle brings a slightly smoky note, and the bird’s eye really clears your head. Enjoy! 🙂