German Bratwurst Pork Sausage

• 4 1/2 pounds pork shoulder
• 1/2 pound bacon
• 2 tablespoons white wine
• 4 teaspoons salt
• 1 tablespoon brown sugar
• 4 teaspoons coriander seeds
• 2 1/2 teaspoons white peppercorns
• 1 1/2 teaspoons garlic powder
• 2 teaspoons black pepper coarse ground
• 1 1/2 teaspoons chives
• 18 x vitamin c crystals ascorbic acid
• 1/2 teaspoon mace

1. Cut the pork shoulder and bacon into pieces that will fit into your grinder.
2. Partially freeze and then grind the meat through the fine plate.
3. Using a pestal and mortar (or spice grinder) grind the coriander and white peppercorns until powdered.
4. In a stand mixer on low setting, mix together all ingredients for several minutes.
5. Stuff into hog casings.
6. Prepare according to your favorite recipe or heat for 15 minutes in nearly boiling water and grill.

pork shoulder, bacon, white wine, salt, brown sugar, coriander seeds, white peppercorns, garlic, black pepper, chives, crystals ascorbic, mace

Taken from recipeland.com/recipe/v/german-bratwurst-pork-sausage-53278 (may not work)