- 4 pounds pork shoulder, cut into 1-inch cubes and stored in the freezer for 30 minutes
- 1 pound pork back fat, chopped and stored in the freezer for 30 minutes
- 3 tablespoons kosher salt
- 1 tablespoon sugar
- 1 1/2 teaspoons grated nutmeg
- 1/2 teaspoon coriander
- 1/4 teaspoon celery seed
- 2 teaspoons ground black pepper
- 1/8 teaspoon ground marjoram
- 1 1/2 teaspoons ginger
Coarse-grind the meat into a large bowl. Take half the ground meat and run through a medium grind. For the bratwurst, all the meat can go through the medium grind.
Keeping the bowl and meat as cold as possible, add all spices and flavorings, mix it all up with your hands. Optional: Store this overnight in the fridge to allow flavors to develop. We rarely do this, but it does help. Form a small flat patty, similar in thickness to a burger patty, and fry it on medium heat in a skillet. When cooked through, about 3–5 minutes, remove to a plate, let it sit for a minute, then slice it and taste it amongst your group. Adjust seasoning as needed. Things are rarely perfect the first time around. Keep the ground meat in the fridge during this time.
When the flavoring is to your liking, load it into the stuffer. Thread a set of casings onto the neck of the stuffer. Keep about 3–5 inches of empty casing on either side. We like to pin the casing shut with a hairpin while we’re working.
With one person monitoring or turning the machine, another person holds the sausage tenderly like a little chick and coaxes it into the casings.
Tie a knot on one end. Starting on the knotted end, begin twisting the sausages into links, at least 3 twists to each link.
Store in the fridge for at least an hour or overnight, then cut into individual links.
Note: Store-bought sausages usually take well to frying and grilling and the assorted abuses that this handling entails. We suspect this is because there is an obscene amount of fat in the recipe. We prefer to roast ours in the oven at 375°, as they are less likely to burst.
Other Related Recipes: Homemade Sausage Party.