Homemade Venison Bratwurst Recipe

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Venison bratwurst and sauerkraut
When my father was in the Army, my parents were stationed in Germany, and one of the things they brought home with them was a lifelong love of brats. Every time my mom made brats, we’d relive their stories of Oktoberfest and other beer-drinking adventures they had. I loved brat night. Rick also returned from his years in Germany with a love of brats (and good beer). I see a trend. I think I need to go to Germany try them myself.

Alas, Germany is not in the cards right now. So I just have to make my own. Having an expert brat-eater in the house helped in figuring out the right recipe for these venison bratwursts. You may need to adjust the ratio of pork fat to venison meat depending on your taste. I like mine a little leaner, but they sure look better when there is more pork fat in them.

These venison brats are great broiled or grilled, and of course served with sauerkraut! And they freeze well. We always have a stash in the freezer for quick dinners.

Recipe: Venison Bratwurst


  • 2 lbs Pork bellies/fat
  • 3 lbs Venison meat
  • 1 tbs Salt
  • 1 tbs Pepper
  • 2 tsp Nutmeg
  • 2 tsp Mace
  • 1 cup whole milk
  • 1 egg, beaten
  • 1 clove garlic, minced


  1. Run venison through meat grinder, and then run meat through grinder adding pork fat into it. Note—it’s easier to grind the meat and fat if it is slightly frozen.
  2. Mix the dry spices together in a small bowl and set aside.
  3. Mix the milk, egg, and garlic together in a small bowl.
  4. Using your hands, mix the milk and spices into the meat, making sure everything is mixed thoroughly. (Your hands will freeze, but it’s a small price to pay.)
  5. Once the spices are mixed in, stuff into medium to large-sized natural sausage casings using the 1/8 inch plate and tie off.
  6. Grill, broil, or boil and serve with rye rolls and sauerkraut.

Quick Notes

You can use your stand mixer with the kneading attachment for some of this mixing, but you will need to get your hands in the meat at some point.

Cooking time (duration): 45

Number of servings (yield): 5 lbs

Meal type: dinner

Culinary tradition: German

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