gehacktes bratwurstfleisch 20 Bratwurstfleisch - natürlich von Freyberger
allergens

Note allergens:Due to the production process, traces of nuts may be present in the final product(pistachios),egg,Milk,Mustardand wheat(Gluten)be included.

Origin

Shelf life & storage

Our minced sausage meat is still available after arrival at your premises or after collection.at least 3 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Ingredients

Pork (98%), table salt, spices (contains celery), flavour enhancer E621, dextrose, stabiliser E450

Nutrition Facts
per 100 g per 60 g Daily requirement (%) per portion (60 g)*
Energy 949 kJ / 228 kcal 520 kJ / 137 kcal 6.8 %
Fat 17.3 g 10.4 g 14.8 %
of which saturated fatty acids 6.6 g 3.9 g 19.7 %
Carbohydrates < 0.5 g < 0.5 g < 0.2 %
of which sugar < 0.5 g < 0.5 g < 1.0 %
Protein 17.9 g 10.8 g 21.5 %
Salt 2.2 g 1.3 g 21.7 %

Already over 10,000+ customers are convinced of our quality

Minced sausage meat

€9,60
€19,20 /kg

Tax included. Shipping calculated at checkout

2 reviews
2 reviews
  • Bratwurst meat, ready for mincing & vacuum packed
  • Ideal for making your own bratwurst at home!
  • Freyberger's Plus Guarantee
  • With the typical, fine marjoram and pepper note!
variant:500g pack
Pickup available at Freyberger Katzwang Usually ready in 24 hours

Minced sausage meat

500g pack

Freyberger Katzwang

Pickup available, usually ready in 24 hours

Katzwanger Hauptstraße 40
90453 Nürnberg
Germany

+49911442709

Freyberger Stammhaus

Pickup available, usually ready in 24 hours

Sperberstraße 99
90461 Nürnberg
Germany

+49911442709
allergens

Note allergens:Due to the production process, traces of nuts may be present in the final product(pistachios),egg,Milk,Mustardand wheat(Gluten)be included.

Origin

Shelf life & storage

Our minced sausage meat is still available after arrival at your premises or after collection.at least 3 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Ingredients

Pork (98%), table salt, spices (contains celery), flavour enhancer E621, dextrose, stabiliser E450

Nutrition Facts
per 100 g per 60 g Daily requirement (%) per portion (60 g)*
Energy 949 kJ / 228 kcal 520 kJ / 137 kcal 6.8 %
Fat 17.3 g 10.4 g 14.8 %
of which saturated fatty acids 6.6 g 3.9 g 19.7 %
Carbohydrates < 0.5 g < 0.5 g < 0.2 %
of which sugar < 0.5 g < 0.5 g < 1.0 %
Protein 17.9 g 10.8 g 21.5 %
Salt 2.2 g 1.3 g 21.7 %

All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

How to get your order to your home

1. Fresh chilled products
1. Fresh chilled products
2. Packed with cooling pads
2. Packed with cooling pads
3. Express delivery 8am-12pm
3. Express delivery 8am-12pm
What our experts say

Tip from our butcher

A good bratwurst doesn't start in the pan, but with the meat – if you cut corners here, you'll taste it later.

Need some inspiration?

Suitable recipes

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Guide für unsere 24/7-Filiale

Guide for Our 24/7 Branch

Minced sausage meat

Our minced sausage meat is made from the finest pork and seasoned with premium spices. It's freshly prepared every day in our butcher shop. You can purchase it from us to use in your own kitchen. You can easily make sausage mince or your own bratwursts from the minced sausage meat.

Properly processing minced bratwurst meat

Minced bratwurst meat, i.e., finely ground seasoned pork, relies on the right temperature. Always keep the mixture well chilled during processing, ideally below four degrees Celsius. This keeps the fat bound and ensures the bratwurst will be juicy rather than dry when fried. If you are shaping it yourself, do not knead the mixture too vigorously, otherwise it will become tough.

When frying: use medium heat instead of full blast. A pan or grill with an indirect zone allows the minced bratwurst meat to cook evenly without the casing bursting. Combine Franconian bratwurst with sauerkraut, mustard, or a fresh bread roll – classic and uncomplicated. The mixture also goes well with roasted potatoes or as a filling for bell peppers. Try our fresh selection and taste the difference for yourself: fresh bratwurst.

Craftsmanship you can taste

Behind every sausage at Metzgerei Freyberger is a promise that goes far beyond craftsmanship. Minced sausage meat is not produced on an assembly line here, but with experience, patience and a clear eye for good raw materials. We know our suppliers, ensure short distances and process the meat fresh daily. You can taste this attitude – in the honest aroma, in the seasoning and in the consistency, which has grown over generations.

For us, quality is not a question of marketing, but a question of standards. When a multiple butcher world champion stands at the grinder, his skill flows into every batch. This keeps Franconian sausage culture alive and approachable at the same time. If you want to experience the difference, you will find it in our Bratwurst– piece by piece with character.

Frequent Questions about Minced Sausage Meat

Minced sausage meat is finely ground pork, seasoned with spices such as salt, pepper, and marjoram. It forms the basis for classic Franconian bratwurst and differs from coarse minced meat by its finer texture.

For a satisfying portion, estimate about 150 to 200 grams per person. As a side dish with cabbage or fried potatoes, around 120 grams is sufficient; if you're only eating sausage, you can have a bit more.

Fresh sausage meat can be kept in the refrigerator at under four degrees for a maximum of one to two days. If you want to store it longer, freeze the mixture in portions and use it within three months.

Yes, freezing works well. Pack the mixture airtight in portions and label them with the date. Thaw the meat slowly in the refrigerator and then process it promptly without refreezing.

You can use the finished mixture directly for meatballs, patties, or as a filling. Keep it well chilled and knead it only briefly so that the fat remains bound and the result is juicy.

Classic Franconian seasonings include marjoram, nutmeg, white pepper, and a little salt. Those who like to experiment can add caraway or garlic. Balanced seasoning is important to enhance, rather than overpower, the mild pork.

The mixture goes well with sauerkraut, mustard, and a fresh bread roll, or as a stuffing for peppers and onions. The sausage meat also tastes great with fried potatoes or in a savory pan dish with vegetables.

In crosswords, the common five-letter solution for finely minced meat or minced sausage meat is "Brät". This refers to the seasoned meat mixture used to make bratwurst.