Authentic Homemade German Bratwurst

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

2 ½ pounds boneless pork shoulder (can substitute part veal if desired) , cut into ½ inch pieces and put in freezer for 45 minutes prior to grinding

12 ounces pork back fat , cut into ½ inch chunks and put in freezer for 45 minutes prior to grinding

2 cups crushed ice

subheading: For the Spice Mixture:

1 ½ tablespoons salt

¼ cup dried milk powder

1 ½ teaspoons freshly ground white pepper

¾ teaspoon freshly ground black pepper

1 teaspoon ground mace (can substitute nutmeg but strongly recommend mace for traditional German flavor)

1 teaspoon ground ginger

1 teaspoon dried marjoram

¾ teaspoon mustard powder

¼ teaspoon ground cardamom

¼ teaspoon ground coriander

¼ teaspoon crushed caraway seeds

32mm natural hog casing , about 4 feet

Directions at daringgourmet.com

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