5 LB picnic shoulder (ground – see note)
2 LB veal shoulder chop (ground – see note)
1 tsp marjoram
1/2 tsp allspice
1 tsp nutmeg
2 tsp salt
2 tsp pepper
Grind meat with electric or hand grinder.
Do not, under any circumstances, trim the fat.
If necessary, put through a meat grinder twice.
Mix with all other spices by hand to taste.
Add more spices if you like a real flavorful brat.
Stuff into hog casing and twist to segment.
Stuff the meat into intestines. Gotta go to a butcher that sells enough meat that he has enough trimmings to make his own sausage. I use a meat grinder attachment on my Kitchenaid mixer with a sausage addition (really just a tube off the end that you feed the casing over) tie a knot on the end of the casing and run the ground meat mixture through the grinder and out the tube into the casing. You don’t want it too over packed because you twist the sausage every 8″ to make the individual links.
