Homemade Bratwurst

• 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

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.

pork, lean beef, eggs, beer, black pepper, cayenne pepper, paprika, nutmeg, colemans, coriander, sage, salt, sugar, onion powder

Taken from www.food.com/recipe/homemade-bratwurst-484218 (may not work)