Kent Butcher Supply

Bratwurst Recipe 12oz


  • 25# Lean Young Beef or Veal
  • 17.5# Lean Pork Trim (70% Lean)
  • 1# Kent 412 Mix
  • 12 oz. pkg. Kent Bratwurst Seasoning
  • __# Enough water to make a slurry of the seasonings and binder


25# Batch

  1. Grind meat through a 3/16″ plate.
  2. Add mixture of seasonings, binder and water and mix thoroughly until product is well bound (tough 0and sticky)
  3. Stuff into 29/32 hog casings or a 30 mm Coria casing and link.
  4. Product ready for sale.


For a Smoked Bratwurst  add 1 oz. Super cure seasoning mixture and refrigerate overnight, place in smoker and smoke until internal temperature reaches 155 degrees.


For a Jalapeno Bratwurst  add 1/4 of one #10 size can of sliced jalapeno peppers, pour off all but 1/8 of the juice first.


For a Beer Bratwurst add 1 can of beer to mix.


For a Turkey or Poultry Bratwurst use ground turkey instead of pork/beef.

Kent Butchers' Supply Co.

4265 Spartan Industrial Drive SW
Grandville, MI 49418

*Note: While the above formula and/or process is both accurate and feasible to the best of our knowledge, Kent Butchers’ Supply Co. accepts no responsibliity for product failure or lack of acceptance.