Father'S Day Grilling: Homemade Beer Brats Recipe

• 3 pounds boneless pork shoulder butt, diced
• 1 pound boneless lean veal shoulder, diced
• 1 pound pork fatback
• 1 1/2 ounces kosher salt (3 tablespoons)
• 2 teaspoons ground white pepper
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground nutmeg
• 2 large cold eggs, lightly beaten
• 1 cup ice cold heavy cream
• 2 bottles of dark beer
• 4 tablespoons butter
• 1 large white onion, sliced into 1/4 inch strips

1. Combine the pork, veal, salt, pepper, ginger and nutmeg and toss well to distribute the seasonings. Grind the mixture through the small die of your meat grinder into a bowl set in ice.
2. Mix on low speed using the paddle attachment on a stand mixer for 1 minute. Add the eggs and cream, start the mixer on low, and then increase to medium and mix until the cream and eggs are fully incorporated and the sausage appears sticky, about 1 minute longer. Saute a small portion of the sausage and taste; adjust seasoning if necessary (refrigerate the sausage mixture while you do this).
3. Stuff into medium casings and tie into 6" links. Refrigerate until ready to use.
4. Light 1 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. Place brats, onion, and butter in a tray and add enough beer to cover. Place tray with the brats on the grill and cook until the sausages reach an internal temperature of 150u0b0F, about 15-20 minutes.
5. Remove brats from the beer and grill until browned all over. Serve immediately on rolls with the onions and other desired condiments, or place back into beer bath until ready to consume.

pork shoulder butt, veal shoulder, pork fatback, kosher salt, ground white pepper, ground ginger, ground nutmeg, cold eggs, cream, bottles, butter, white onion

Taken from www.seriouseats.com/recipes/2008/06/beer-brats-sausages-recipe.html (may not work)