Homemade Bratwurst Bites with Beer and Horseradish Mustard
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 29 Jan 2026
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These homemade bratwurst bites offer a sophisticated twist on classic German flavours, making them an excellent choice for a high-protein snack or a social sharing platter. By grinding your own pork spareribs and fat, you achieve a superior texture and depth of flavour that shop-bought sausages simply cannot match. Infused with aromatic sage, warming mace, and a splash of crisp lager, each bite provides a savoury punch that is perfectly balanced by the heat of a horseradish-infused mustard.
Ideal for hosting, these versatile morsels can be prepared in advance and chilled until you are ready to cook. Serving them alongside warm soft pretzels or pieces of dark rye bread creates a satisfying, communal eating experience. Whether you are looking for a nutritious, protein-rich appetiser or a comforting weekend treat, these seasoned pork patties bring a touch of Bavarian charm to your kitchen table.
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Ingredients for Homemade Bratwurst Bites with Beer and Horseradish Mustard
575g boneless country-style pork spareribs, cut into 3/4-inch cubes
150g pork fat, cut into 3/4-inch cubes
1 1/2 teaspoons finely chopped fresh sage
1 1/4 teaspoons coarse kosher salt
3/4 teaspoons ground mace
1/2 teaspoons freshly ground black pepper
1/2 teaspoons ground coriander
1/2 teaspoons sugar
150g lager beer, divided
Beer and Horseradish Mustard
Purchased soft pretzels, pretzel rolls, or rye bread
How to make Homemade Bratwurst Bites with Beer and Horseradish Mustard
Back to contentsPlace pork sparerib cubes and pork fat in freezer until partially frozen, about 30 minutes. Place half of pork and half of pork fat in processor. Using on/off turns, blend mixture until finely ground. Transfer mixture to bowl. Repeat with remaining pork and pork fat. Gently mix sage and next 5 ingredients into pork mince mixture. Stir in 60ml beer. Cover and chill overnight.
Form pork mixture by tablespoonfuls into 1 1/4-to 1 1/2-inch-diameter patties; place on baking sheet. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
Heat large nonstick skillet over medium heat. Working in batches if necessary, add sausage patties to skillet and cook until browned on bottom, about 5 minutes. Add remaining 120ml beer to skillet; cover with lid slightly ajar and cook until beer evaporates, 6 to 7 minutes. Turn patties over and cook until brown on bottom and cooked through, about 5 minutes longer.
Transfer sausage patties to platter. Serve with Beer and Horseradish Mustard and soft pretzels.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
29 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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