German Sausage - Bratwurst Bramberger

• 3 pounds pork shoulder
• 1 1/2 pounds bacon
• 3/4 cup milk
• 2 large eggs
• 4 teaspoons salt
• 1 tablespoon white wine
• 2 teaspoons white pepper
• 1 teaspoon mace
• 1 teaspoon cardamom seeds
• 1 teaspoon marjoram

1. Cut the pork shoulder and bacon into pieces that will fit into your grinder.
2. Freeze just until partially frozen.
3. Grind through a large diameter grinding plate.
4. Grind all spices in a spice mill or use a pestle and mortar.
5. Sprinkle the spices over the ground meats and mix thoroughly
6. Add the milk and eggs to a small bowl and beat with a fork then add to the sausage meat and mix with a stand mixer for several minutes on low setting.
7. Stuff into hog casings and form into 6 inch links.
8. Store for up to 3 days in the refrigerator or vacuum pack and store in the freezer for up to 6 months.

pork shoulder, bacon, milk, eggs, salt, white wine, white pepper, mace, cardamom seeds, marjoram

Taken from recipeland.com/recipe/v/german-sausage-bratwurst-brambe-53280 (may not work)