Bratwurst

READY IN: 24hrs 30mins

YIELD: 5 pounds

Ingredients Nutrition

 3 lbs pork (I use butt as the fat ratio is perfect)

 2 lbs lean beef
 2 eggs
 1 cup beer
 1 1⁄2 teaspoons black pepper, ground
 1 teaspoon cayenne pepper
 1 teaspoon paprika (I use smoked)
 1
⁄2 teaspoon nutmeg
 1 tablespoon dry mustard (I use Colemans)
 1 tablespoon coriander
 1 teaspoon sage, ground
 5 teaspoons salt
 2 teaspoons sugar, white
 2 teaspoons onion powder

Directions

1. Cut the pork and beef into 2 inch cubes.

2. Grind through a 1/4 inch grinding plate.
3. If you do not have a meat grinder you can pulse it in your food processor in
SMALL batches.
4. In a small mixing bowl beat eggs and beer together until well blended.
5. Add dry ingredients.
6. In a large mixing bow combine the ground meat and wet mixture until well
incorporated.
7. Cover with plastic wrap and refrigerate 2 hours, up to 24.
8. The longer the better.
9. At this point you can either stuff into casings or wrap in 1 pound packages
which is what I do, then freeze.