How to Cook Perfect Homemade Venison Bratwurst – Brats and Beer

From preparing to cooking toseasoning, here’s everything you should know about Venison Bratwurst.

• 2 lbs venison
• 1 1/2 lbs pork butt For Extra Fat
• 1/2 lbs pork fatback
• 1 cup milk
• 1 egg
• 2 tbsp salt
• 1 tbsp pepper
• 1 tbsp ground allspice
• 1 tbsp caraway seed
• 1/2 tbsp ground sage
• 1 tbsp marjoram
• 2 cloves minced garlic
• 1 bag sausage casings

• It’s best to grind the meat when it’s at least partially frozen, as the fat won’t smear and it will grind more evenly.
• Grind up your meat and mix all the dry spices and garlic in a large bowl.
• In a separate bowl, beat the egg and add milk.
• Mix the ground meat, spices, and egg/milk mixture together. Although it’s cold, it’s best to use your hands to mix everything together.
• Place the mixture back in the refrigerator to chill again.
• If your sausage casings were packed in salt, soak them in water for at least 30 minutes, rinsing them and refreshing the water a few times.
• Stuff the meat mixture into your sausage casings and tie off.