Homemade Bratwurst

I love Brats especially grilled.

6 to 7 feet pork casings
1/2 pound boneless pork shoulder roast, well chilled
1/2 pound boneless veal, well chilled
or by ground pork and veal
1 3/4 teaspoons Black Pepper
1 1/2 teaspoons Salt
3/4 teaspoons Sugar
1/2 teaspoons Dry Mustard
1/2 teaspoons Ground Mace
1/2 teaspoons dried Marjoram, crushed
1/2 teaspoons Ground Nutmeg


In a small bowl, combine spices. Sprinkle mixture evenly over meat; mix thoroughly. With a coarse blade of a food grinder, grind the meat with the spice mixture until well mixed. Use a medium stuffer for casings. Run cool water through casings, soak in water 2 hours or overnight in refrigerator. Attach sausage stuffer attachment to electric mixer or food grinder. Using a 3 to 4 foot piece of casing at a time, slip one end and then the remaining length of casing onto the medium or small stuffer tube. Using coast blade of grinder force sausage mixture through the tube till even with the tube opening. Pull off tow inches of casing and tie a knot. Fill the casing firm, but not too full, twisting casing when the links are 4 to 5 inches long. If desired, tie string at twist. Wrap and chill at once. Cook soon, or freeze, for later use.