Smoked bratwurst from The Art of Charcuterie (page 253) by John Kowalski and The Culinary Institute of America

  • bratwurst seasoning blend
  • hog casings
  • Show all ingredients...
  • Serves : makes 5 lb 8 oz / 2.50 kg (about 20-25 links)

  • EYB Comments

    Can substitute sheep casings for hog casings, and wood of your choice for hickory wood. Chill overnight. Use the book’s “Bratwurst seasoning mix” on page 37.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sheep casings for hog casings, and wood of your choice for hickory wood. Chill overnight. Use the book’s “Bratwurst seasoning mix” on page 37.

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