Bratwurst - Homemade

• 2 1/2 lbs pork (Boston cut or a cut with simular fat content)
• 1 1/2 lbs lean beef (93% lean or better yet, veal)
• 4 -5 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons white pepper
• 2 teaspoons marjoram
• 2 teaspoons parsley
• 1 teaspoon nutmeg
• 1 teaspoon celery seed
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground mace
• 1/2 teaspoon cardamom
• 4 ounces beer
• 4 ounces water (may use 8 oz red wine instead of beer and water)

1. First cube all the meat, toss tegether and grind meat through 3/16 inch plate.
2. Mix all the seasoning together, sifting the powders to make sure there are no clumps. Mix well.
3. Add the liquid to the dry season mix and use a wisk to mix well.
4. Add the liquid mixture to the ground meat and using your hands mix very thoroughly (you may want to use latex gloves, although I don't).
5. Chill in the freezer for about an hour, stirring loosely about every 20 minutes.
6. Mix again with hands and grind through a 1/4 inch plate.
7. At this point I like to make a small patty and pan fry it to taste for changes.
8. Stuff into casings.

pork, lean beef, salt, onion powder, garlic, white pepper, marjoram, parsley, nutmeg, celery, ground ginger, ground mace, cardamom, beer, water

Taken from www.food.com/recipe/bratwurst-homemade-469765 (may not work)