Prime Meats Bratwurst

1. 1

   First make the brat seasoning by combining equal parts of the sea salt, white pepper, celery seed, mace and 1 tablespoon of the sage.

2. 2

   Set aside.

3. 3

   Using a meat grinder or food mixer with a sausage grinding attachment, grind the pork butt and jowl fat twice until combined and a smooth consistency.

4. 4

   Add 2 ounces of the prepared brat seasoning to the ice water and mix until it forms an emulsion then add to the pork mix.

5. 5

   Knot one end of the casing and attach the casing to the mixer sausage making attachment, fill the casings until approximately 3 inches in length, twist and repeat to the desired sausage amount and then tie a knot to secure the last sausage.

6. 6

   Poach the sausages in 165 to 170 degree water until the internal temperature reaches 155 degrees (roughly 5 minutes).

7. 7

   Put sausages on a grill/under a broiler to finish.

8. 8

   (Alternatively, the brat can be cooked in a pre-heated 375 degree oven for twenty minutes or until they are golden brown.)

No additional tips available.