German Sausage - Bratwurst Bramberger

Directions

Cut the pork shoulder and bacon into pieces that will fit into your grinder. Freeze just until partially frozen. Grind through a large diameter grinding plate.

Grind all spices in a spice mill or use a pestle and mortar.

Sprinkle the spices over the ground meats and mix thoroughly

Add the milk and eggs to a small bowl and beat with a fork then add to the sausage meat and mix with a stand mixer for several minutes on low setting.

Stuff into hog casings and form into 6 inch links.

Store for up to 3 days in the refrigerator or vacuum pack and store in the freezer for up to 6 months.