Easy Bratwurst

Let's Cook

1. Step 1.

   Soak 6 feet of hog casing in warm water for 1 hour. Meanwhile, cut 8 ounces pork shoulder, 4 ounces pork belly, and 4 ounces pork fat into 1-inch chunks.

2. Step 2.

   Process the meat and fat chunks through a sausage maker fitted with the large grinder attachment, following the manufacturer's instructions.

3. Step 3.

   In a large bowl, gently mix the ground meat with 2 tablespoons whole milk, 1½ teaspoons salt, ¾ teaspoon black pepper, ½ teaspoon nutmeg, ¼ teaspoon mace, and ¼ teaspoon grated ginger until evenly distributed. Be careful not to mash or tear the meat and fat chunks.

4. Step 4.

   Attach the wet casing to the tubing attachment of the sausage maker. Tie a knot in the end of the casing and poke a small hole at the end to release air.

5. Step 5.

   Feed the meat mixture through the sausage maker into the casing, letting it form a coil. Leave about 1 foot of unfilled casing before cutting it from the machine.

6. Step 6.

   Smooth and shape the filled casing so the diameter is even throughout the coil. Every 6 inches, twist the coil several times to create links. When the entire coil is shaped and linked, knot the end and cut off the excess unfilled casing. Cut between each link in the middle of the twisted casing.

7. Step 7.

   Wrap the bratwurst links together in parchment paper and store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Before consuming, cook to an internal temperature of 160°F using your preferred method.