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1
Place pork shoulder, hanger steak, and pork fat on a large plate in the freezer for 30 minutes. Place the meat grinder attachment in the freezer to make grinding easier.
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2
Cut pork shoulder, hanger steak, and pork fat into cubes. Pass through the cold meat grinder fitted with a medium plate.
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3
Combine ground meat mixture with beer, salt, garlic, red pepper flakes, pepper, caraway seeds, marjoram, nutmeg, allspice, and ginger in a large bowl. Mix with your hands until the mixture starts to congeal, 2 to 3 minutes.
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4
Cover mixture with plastic wrap and chill for 1 hour, or up to overnight.
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5
Soak hog casing in cold water for 30 minutes. Place the wide end of a sausage-stuffing funnel up against the kitchen faucet and run cold water through the inside of the casing.
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6
Thread the casing onto the funnel using the medium sausage-stuffing funnel attachment. Pass the pork mixture through the funnel, stopping as it starts to come out the other end. Tie the casing into a knot at the end. Pass remaining meat mixture through the funnel, supporting the sausage with your other hand. Tie the other end of the casing into a knot.
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7
Twist the casing at regular intervals to create individual links, alternating between clockwise and counterclockwise twists.
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8
Poke 2 or 3 small holes in each sausage with a metal skewer to allow air to escape during cooking.
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9
Heat a skillet over medium heat; cook bratwurst, turning occasionally, until cooked all the way through, 10 to 15 minutes.
