[IronNoggin]

Original (From Family in Bavaria):

Bratwurst Recipe

4 lbs. 80% lean pork shoulder (Boston butt)
1 lb veal or beef
2 tablespoons kosher salt
1 tablespoon ground nutmeg
2 teaspoons ground mace
1 teaspoon ground ginger
1 cup cold milk
2 whole eggs, beaten
1 cup non-fat dry milk powder (as a binder)

1. Trim the pork and beef, cut it all into 1 inch cubes, and grind it twice through the fine plate of your sausage grinder.

2. Combine the spices in a 1 quart container and mix with the 1 cup of cold milk and the beaten eggs.

3. Pour the spice, milk, and egg combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.

4. Add the milk powder to the mixture and combine it all thoroughly with your hands. At this point you can pass the finished sausage mixture once more through the meat grinder if you so choose.

Once the sausage is fully mixed, stuff it right away into 32-35 mm hog or collagen casings and refrigerate or freeze immediately.

Bastardized for deer by me:

Brats

10 Pounds of FINE ground Deer
15 Pounds of FINE ground Pork

6 Tablespoons Kosher Salt
5 Tablespoons ground Nutmeg
9 Teaspoons ground Mace
6 Teaspoons ground Ginger
5 Cups Milk
9 Eggs - beaten
3 Cups non-fat Dry Milk Powder

Mix finely ground meat in large tub.

Combine Spices in container and then mix with 5 cups COLD Milk and beaten Eggs.

Pour spice, milk and egg combination into ground meat and mix THOROUGHLY.

Add Milk Powder to the mixture and combine Thoroughly.

Stuff into 32-35mm hog casings and refrigerate or freeze Immediately.

Cheers,
Nog

PS:

SMOKIES (super dogs)
10 LBS 20 LBS

1/4 CUP GARLIC 1/2 CUP
(Thru grinder)

3/4 CUP PROMINE 1 1/2 CUP
1/4 CUP SALT 1/2 CUP
1 TBSP BLACK PEPPER 2 TBSP
1 TBSP SUGAR 2 TBSP
1 TBSP SAGE 2 TBSP
1 TSP CELERY SALT 2 TSP
1 TBSP NITRO 2 TBSP




VARIATIONS: (high heat cheese)

For Cheese smokies add 1 cup cheese per 10 lbs

For Jalepeno cheese smokies add per 10 lbs
1/2 cup jalepenos (fine diced) and 1 cup of cheese
1 tbsp cayanne pepper

Cheers