Sauer-Beckman Bratwurst

Oxmoor House
20 (1/4- pound) links


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3 pounds boneless beef, cubed
2 pounds boneless pork, cubed
3 tablespoons plus 1 teaspoon pickling salt
1 tablespoon plus 2 teaspoons coarsely ground black pepper
1/2 teaspoon saltpeter
Pork sausage casings (9 to 10 feet)
Hickory chips soaked in water


Grind together beef and pork into a large mixing bowl using coarse blade of meat grinder. Add pickling salt, pepper, and saltpeter; mix well. Grind sausage mixture through meat grinder a second time.

Rinse pork casings thoroughly with warm water; drain. Tie one end of each casing securely with cotton string. Stuff sausage mixture into casings according to basic directions for stuffing sausage. Twist and tie casings to form 6-inch links. Set links aside.

Prepare charcoal fire in smoker, and let burn 10 to 15 minutes. Sprinkle wet hickory chips over grey-white coals. Place water pan in smoker, and fill with hot water.

Place lower food rack on appropriate shelf in smoker. Arrange half of sausage links on rack. Place upper food rack on shelf, and arrange remaining sausage links on rack. Cover smoker with lid. Smoke 4 to 5 hours, refilling water pan with additional water, if needed. Remove sausage links from smoker, and use immediately in other recipes or freeze until ready to use.

Created date

February 2010