Hanz's Swiss-German Bratwurst Sausage

• 1 pound pork shoulder
• 1 pound veal
• 1/2 cup red wine
• 2 teaspoons salt
• 1 teaspoon white pepper
• 1 teaspoon onion powder
• 1/4 teaspoon cardamom seeds
• 1/2 teaspoon celery seeds
• 1/4 teaspoon mace
• 1/4 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1 teaspoon marjoram

1. Cut the pork and veal into pieces to fit into your grinder.
2. Thoroughly chill or partially freeze and grind using 1/4 inch plate twice.
3. Using a pestal and mortar grind the spices.
4. Mix together the ground meats, wine and spices in a stand mixer on low setting for several minutes.
5. Stuff into hog casings, tie off in 5 inch links.
6. Allow the casings to air dry before refrigerating.
7. Store in refrigerator for no more than 4 days or package and freeze.

pork shoulder, veal, red wine, salt, white pepper, onion powder, cardamom seeds, celery seeds, mace, ginger, nutmeg, marjoram

Taken from recipeland.com/recipe/v/hanzs-swiss-german-bratwurst-sa-53279 (may not work)