Quick Answer
For bratwurst, grind meat to an emulsified consistency, similar to coarse ground coffee, with a 1/8-inch (3-4 mm) to 1/4-inch (6-8 mm) grinder plate. This size will help distribute fat evenly and create a smooth texture. Grinding too finely can lead to over-mixing and a dense sausage.
Choosing the Right Grinder Plate
When making bratwurst at home, the meat grinder is a crucial tool. The grinder plate size will determine the final texture of your sausage. For bratwurst, a plate with 1/8-inch (3-4 mm) or 1/4-inch (6-8 mm) holes will produce an ideal emulsified consistency. This size will allow the fat to break down evenly and distribute throughout the meat, creating a smooth texture without over-mixing.
Grinding Techniques
To achieve the perfect grind for bratwurst, use a consistent grinding motion and avoid over-processing the meat. Feed the meat into the grinder in small amounts, and use a gentle to medium pressure to avoid compacting the meat. This will help prevent the formation of dense, over-mixed meat that can lead to a less-than-desirable texture. If using a manual grinder, use a steady, rhythmic motion to grind the meat.
Mixing and Storing the Meat
Once the meat is ground, mix it with other ingredients, such as salt, pepper, and spices, to create the flavor profile desired for your bratwurst. Be careful not to over-mix the meat, as this can lead to a dense, overworked sausage. After mixing, store the sausage meat in a cool, well-ventilated area, or in the refrigerator at 39°F (4°C) or below, until ready to stuff into casings.
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