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Venison Beer Brats


Submitted by Tim and Nicki Farmer


  • 1 package hog or collagen casings
  • Seasonings:
  • 1 tsp ground caraway seeds
  • 1⁄2 tsp black pepper
  • 1⁄2 tsp cayenne pepper
  • 1⁄2 tsp sage
  • 1 tsp allspice
  • 1⁄2 tsp garlic powder
  • 1 tsp sugar
  • 1 Tbsp salt
  • 1 Tbsp marjoram
  • 1 Tbsp dry milk
  • 1 1⁄2 lb ground venison
  • 1 1⁄2 lb ground pork
  • 1⁄4 C onion, chopped
  • 1⁄2 bottle dark beer (about 6-8 oz)


Note: you will need a meat grinder

Rinse hog casings under cold water, then soak in a warm water bath until use. Mix together seasonings and set aside. Mix together meat and onions in a deep bowl. Sprinkle with seasonings and add some beer while mixing, alternating between beer and seasoning until all is used.

Add olive oil to tip of meat grinder to easily slide on hog casing; tie off the end. Grind meat to fill casings. Twist when they reach the desired size and keep filling until all of the casing is used. Tie off end. Cut apart and grill until internal temperature is 160°.

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