Irish Stout Corned Beef Bratwurst

  • Recipe TypeEntree
  • Prep Time2 hours
  • Yield8 - 12

You won't need luck on St. Patrick's Day when you have homemade bratwurst like this to share. Cooking the brats in beer with sliced onions is just the icing on the cake!


  • 3/4 lb. pork butt, cut into 1" chunks
  • 1 lb. lean corned beef,  cut into 1" chunks
  • 1/4 lb. pork fat back, cut into 1" chunks
  • 1/2 cup sauerkraut, drained and chopped
  • 1/4 cup Irish stout
  • 1 Tbsp prepared whole-grain mustard
  • 1 Tbsp coarse Kosher salt
  • 1 tsp powdered garlic
  • 1 tsp powdered onion
  • 1 tsp paprika
  • 1 Tbsp brown sugar
  • 1 tsp coarse ground black pepper
  • 1 tsp ground caraway seed
  • Medium natural sausage casings (sheep or hog)


  1. Freeze pork, corned beef and fat until slightly frozen—about 1 hour. Drain sauerkraut on paper towel and chop. Mix Irish stout and sauerkraut and spread in large shallow plastic dish; place in freezer. When frozen solid, remove from dish and break or chop into chunks.
  2. Clean and chill the mixing bowl and paddle if using a stand mixer. Mix dry seasonings in a small bowl, breaking up any lumps in brown sugar.
  3. Toss frozen meat cubes with chopped frozen sauerkraut. Grind the ice-cold meats and frozen sauerkraut using the 1/8" plate. Place in mixing bowl. Add mustard and half the dry seasonings over meat mixture in the bowl. Mix for 20 seconds, then sprinkle the remaining seasonings into the bowl.
  4. Mix by hand, kneading and squeezing to blend evenly, or use the paddle attachment on your stand mixer and mix on low, pausing occasionally to scrape the bowl and paddle. Remove 2 tablespoons of mixture to make a small patty. Place bowl of sausage in the refrigerator to keep cold.
  5. Fry the brat patty it in a small skillet over medium heat until browned. Taste and adjust seasonings if needed. Cover bowl and chill for 2-3 hours.
  6. Meanwhile, prepare 2 yards of natural casing according to package directions (soak and change water often because they are very salty). If you’re making links, rinse the inside of the casing with running water, and slip one end over the sausage stuffing nozzle and run water into the casing through the opening. When the casing is saturated, you can slip the entire casing onto the nozzle.
  7. Fill casing with brat mixture using a sausage stuffer, to make 8 - 12 brats (about 6 inches in length, diameter will vary depending on the casing and size of funnel). Or, simply skip the casings, and form 8 quarter-pound brat patties. Links are good cooked in beer with sliced onions, or fry the patties in a heavy skillet with sliced onions.