Bratwurst (trial #1)

Note: You will need a meat grinder and a sausage stuffing tip to make this recipe.

 Ingredients: 

About 4.5 pound pork shoulder picnic roast (bone in or 4 pound boneless)

1/2 cup IPA beer

1 egg white

Seasoning mixture for 4 pounds of meat (Backwoods Fresh Sausage Seasoning for Bratwurst. You can order on Amazon)

Natural hog casing, you'll need two pieces for this recipe. Reserve the rest in fridge (You can also buy this on Amazon)

Directions: 

1. Cut your pork shoulder into small bite size pieces. Don't trim any of the fat.

2.  Soak casing in cool water for 30 minutes. 

3. Dissolve seasonings in beer and then toss meat into the seasoning mixture with 1 egg white. 

4. Freeze for 60 minutes. 

5. With a kitchenaid meat grinder attachment on the largest grind, grind the meat into a large bowl. 

6. Return meat to the freezer for 60 minutes. Clean grinder and attachments and put attachment in the freezer to prepare for sausage stuffing

7. Run casing through warm water now, opening one end and flushing water gently through the casing. Let sit in warm water until you're ready to stuff. 

8. Attach your grinder with the large sausage stuffer tip at the end. Put the casing over the attachment and push it all the way on, except for about 4 inches at the end. You want to leave this so you can tie it off. Don't tie it now as you will get too many air bubbles. 

9. Take a quarter of the meat out of the freezer and leave the rest in there.  It's best to work in batched and keep your meat almost frozen. 

10. Push meat slowly through the mixer filling the casing and guiding the meat in with your hands. It takes a little practice but you'll get it.  You want to reduce air bubbles and make sure you are pushing the meat into the casing to make a fat sausage. If you don't help it through you will have skinny jerky like sausages. 

11. Take the next section of meat out of the freezer and repeat.  You should be able to get through half the meat with one casing. 

12. When that casing is filled, tie off one end. To break up or twist the sausages, pinch where you want to make a link and twist away from you. The next portion, pinch where you want to make a link and twist towards you. Continue alternating until you have completed the links. Tie off the other end. 

13. Refrigerate on a wire rack for 24 hours uncovered. 

14. Clean your attachments and start over with the rest of the meat. 

15. After the links dry for 24 hours, cut them into links and then store them in ziploc bags. You should eat them within 2-3 days or freeze for later use.