German breakfast sausage, often called Bratwurst or Bauernwurst (farmer’s sausage), is a coarse-ground pork sausage seasoned with marjoram, nutmeg, and garlic. Unlike many American breakfast links, it’s not sweet or maple-flavored; instead, it’s savory, herbal, and pairs perfectly with eggs, potatoes, or a crusty roll. This recipe lets you make it at home with simple equipment, and the results are far fresher and more flavorful than store-bought.
Ingredients
- 2 lb (900 g) pork shoulder, cut into 1-inch cubes
- 8 oz (225 g) pork belly or fatback, cut into 1-inch cubes
- 1 tbsp (15 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried marjoram
- 1/2 tsp (1 g) ground nutmeg
- 1/2 tsp (1 g) ground ginger
- 1/4 tsp (0.5 g) ground cardamom (optional)
- 2 cloves garlic, minced (about 1 tsp / 5 g)
- 1/2 cup (120 ml) ice-cold water
- Natural hog casings (about 6 ft / 1.8 m), if making links (optional)
Instructions
- If using hog casings, rinse them thoroughly in cold water and soak in a bowl of water for 30 minutes while you prepare the meat.
- Place the pork shoulder and pork belly in a single layer on a baking sheet and freeze for 30 minutes, or until the meat is very cold but not frozen solid. This makes grinding easier and keeps the fat from smearing.
- In a small bowl, combine the salt, pepper, marjoram, nutmeg, ginger, and cardamom (if using). Set aside.
- Grind the chilled meat through a medium die (about 3/8 inch / 10 mm) into a large bowl. If you don’t have a grinder, you can ask your butcher to grind the meat for you, or use a food processor and pulse until coarsely ground.
- Add the spice mixture and minced garlic to the ground meat. Pour in the ice-cold water. Mix with your hands or a sturdy spoon until the liquid is fully absorbed and the mixture is tacky, about 2 minutes. Do not overmix or the sausage will become tough.
- Cook a small test patty in a skillet over medium heat until browned and cooked through. Taste and adjust seasoning if needed (add more salt or spices).
- If making links, stuff the mixture into the soaked casings using a sausage stuffer or a piping bag fitted with a large round tip. Twist into 4-inch (10 cm) links. If making patties, shape the mixture into 6 patties, about 3/4 inch (2 cm) thick.
- To cook, heat a large skillet over medium heat. Add the sausages (links or patties) and cook for 5–7 minutes per side, until browned and cooked through. The internal temperature should reach 160°F (71°C) as the safe minimum for ground pork, checked with a food thermometer.
- Remove from the skillet and let rest for 3 minutes before serving.
Tips
- Keep everything cold: Cold meat and equipment are crucial. If the fat warms up, it will smear and make the sausage greasy. Chill the grinder parts and bowl in the freezer for 15 minutes before grinding.
- No casings? You can skip the casings and form the sausage into patties. They cook faster and are just as delicious. If you want links but don’t have a stuffer, you can use a piping bag with a large tip, but it’s a bit trickier.
- Don’t overmix: Overworking the meat can make the sausage dense and rubbery. Mix just until the water is absorbed and the mixture feels sticky.
- Adjust the heat: Cook over medium heat, not high. High heat will burn the outside before the inside is done. If the sausages brown too quickly, lower the heat and add a splash of water to the pan and cover to finish cooking.
Serving Suggestions
Serve German breakfast sausage with a traditional German breakfast: soft-boiled eggs, crusty rolls or pretzels, and a dollop of sweet or coarse mustard. It also pairs well with roasted potatoes, sauerkraut, or a simple green salad. For a hearty brunch, serve with scrambled eggs and a side of applesauce.
Variations
- Smoked sausage: After stuffing, cold-smoke the links for 2–3 hours, then cook as directed. This adds a rich, smoky flavor.
- Spicy version: Add 1–2 teaspoons (2–4 g) of red pepper flakes or a pinch of cayenne pepper to the spice mix for a bit of heat.
- Herb blend: Replace the marjoram with a mix of thyme, sage, and parsley for a different herbal profile.
- Beef or veal: Substitute half the pork with beef or veal for a leaner, slightly different flavor. Cook to the same safe minimum of 160°F (71°C).
Storage and Reheating
Cooked sausages can be refrigerated in an airtight container for up to 4 days. To freeze, wrap them individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in a skillet over medium heat with a splash of water, or in a 350°F (175°C) oven for 10–15 minutes, until warmed through and reaching 165°F (74°C).
Frequently Asked Questions
Can I use pre-ground pork? Yes, you can use pre-ground pork, but it’s best to choose a fatty cut like pork shoulder or butt. If the meat is too lean, the sausages will be dry. Add a little extra fat or butter if needed.
Do I need a meat grinder? No, you can ask your butcher to grind the meat for you, or use a food processor. If using a food processor, cut the meat into small cubes and pulse in batches until coarsely ground. Be careful not to over-process.
What is the best way to cook these sausages? Pan-frying is the most traditional method. You can also grill them over medium heat or bake them in the oven at 400°F (200°C) for 15–20 minutes, turning once. Always check the internal temperature reaches 160°F (71°C).
Can I make this without casings? Absolutely. Forming patties is the easiest method and works perfectly for breakfast. Just shape the mixture into patties and cook as directed.
Why did my sausage turn out dry? Dryness is usually caused by using lean meat or overcooking. Use a fatty cut like pork shoulder and don’t cook beyond 160°F (71°C). The ice water also helps keep the sausage moist.
Can I use this recipe for other dishes? Yes, this sausage mixture is versatile. Use it in casseroles, pasta dishes, or as a pizza topping. Cook it as patties or crumble it for a quick skillet meal.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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