Bratwurst

• 1 1/2 lb Pork Butt
• 1 lb Veal
• 1/2 lb Pork backfat
• 3/4 lb (if you can't find backfat) Pork Sausage
• 5 tbsp Olive Oil
• 1 tbsp Kosher Salt
• 1/2 tsp Caraway Seed
• 2 tsp white pepper
• 1 tsp Marjoram
• 1/2 tsp nutmeg
• 1/2 tsp All Spice
• 1/4 tsp Ginger
• 4 clove Minced Garlic
• 2 tsp Red Pepper
• 1 packages Sausage Linings

1. Grind Meats and backfat (or sausage using a meat grinder.
2. You need a fat to help with flavor and keeping them juicy.)
3. So you can use more or less backfat/olive oil to get it to your desired dryness/juiciness.
4. Add all ingredients for the sausage seasoning into meat and mix well.
5. Load meat mixture into sausage maker and prep your casing.
6. (Most casings require you soak them in mild water).
7. Run mixer until meat is at edge of dispensor.
8. Tie off casing and start first sausage.
9. Fill length of sausage and cut and tie off.
10. Repeat step 4 until you use up all the meat and get your desired lengths.

veal, backfat, sausage, olive oil, salt, white pepper, marjoram, nutmeg, all spice, ginger, garlic, red pepper, sausage

Taken from cookpad.com/us/recipes/354541-bratwurst (may not work)