Step 1

Freeze meats (about one hour). Slice meat and grind with the coarse grinding plate. Return to freezer for another 30 minutes.

Step 2

Combine seasonings, with exception of the beer. Incorporate into the ground meat using a mixer or your hands.

Step 3

Grind the meat a second time, using the fine grinding plate.

Step 4

Check seasonings by taking a small piece of the meat mixture, forming it into a patty and frying it a pan. Adjust seasoning if necessary.

Step 5

Drizzle beer on the sausage mixture, tossing with hands. Cover tightly and refrigerate overnight.

Step 6

Soak the casing in cold water for 30 minutes and rinse.

Step 7

Lubricate the tip of the sausage stuffer with a little olive oil and start stuffing the meat mixture into the casing by guiding it through the attachment. Don’t forget to tie a knot at the end so you don’t lose any of your precious filling! If you don't have a sausage stuffing kit, a pastry bag with a very wide tip would work. Take your time to make sure the mixture is packed consistently. Knot the other end. Use a sterilized needle to release any air bubbles in the casing.

Step 8

Create sausage links by gathering about 6-8 inches of sausage and twist at least three times to form a tight seal. Remember that the bratwurst may shrink during cooking.

Step 9

Allow to dry on a rack in a cool environment for about 30 minutes or until casings are dry to the touch. Refrigerate or freeze until ready to use. The sausages may be kept for 1-2 days in the refrigerator.