Bratwurst

so I have _my_ Bart recipe nearly perfected. which is to say I love the brats i make and so does my family and the few friends who have gotten to try them.

It is a Wisconsin brat. which means no veal or cream.. just a a solid pork seasoned festival for Rye bread and sour kraut!
 
8 - 10  pounds pork shoulder, cut into chunks 
3 tablespoons kosher salt 
2 tablespoon sugar 
4 teaspoons grated nutmeg

2 teaspoon coriander

4 teaspoons ground black pepper 

1/4 teaspoon ground marjoram 

4 teaspoons dried ginger

Now the  variance on the weight of meat is because I buy full shoulders and there is a bit of

difference from cut to cut. 

I do the a two grind method.

I have used both a kitchen-aide and purpose built meat grinder and either way the colder your  meat is he better. honestly I like to see ice crystals forming. 

First cut the pork off the bone and chop it to approx 1 inch cubes (don't worry about being exact)  then throw these in a zip-lock in the freezer for a couple hours until they are almost but not quite frozen. and then do a coarse grind. 

next mix in the spices thoroughly and set aside in the refrigerator overnight. 

Put back into the freezer until almost frozen and regrind on the coarse plate.

put back into the freezer again to the point of _almost_ frozen then stuff into casings. . 

Poach in budwieser or other cheap lager with onions and garlic

grill brats and enjoy!..