Nurnberg Bratwurst

• 2 1/2 pounds pork shoulder
• 1 1/2 pounds veal
• 1 pound bacon
• 4 teaspoons salt
• 2 tablespoons white pepper
• 2 tablespoons caraway seeds whole
• 1 teaspoon mace
• 1/2 teaspoon citric acid or ascorbic acid (vit. c) optional

1. Cut the pork shoulder, veal and bacon into pieces that will fit into your grinder; put them in the freezer and allow to partially freeze.
2. Grind the meats through the small plate of your grinder, keep as cold as possible.
3. Use a couple of ice cubes to help push all the meat through the grinder.
4. Mix the salt, pepper, caraway seed, mace and citric acid (if using) together in a small bowl then sprinkle over the ground meats.
5. Mix well for several minutes at low setting of a stand mixer.
6. Stuff into hog casing and tie into 8 inch lengths.
7. To cook bring a pot of water to a boil, then reduce heat to 170 degrees F. Add the sausages and cook for 15 minutes.
8. Grill until browned and well marked over medium-high heat.
9. Refrigerate a maximum of 4 days or better, vacuum pack and freeze for up to 6 months.

pork shoulder, veal, bacon, salt, white pepper, caraway seeds, mace, citric acid

Taken from recipeland.com/recipe/v/nrnberg-bratwurst-53277 (may not work)