- Mix all ingredients except water
- Grind meat through a 3/8″ plate.
- Mix well and grind through 1/8″ plate, adding water after grind.
- Mix until product is well bound (tough & sticky).
- Stuff into small hog casings or a 30mm Cona casing and link.
- Link or Twist into 4-5 inch lengths.
- Chill in cooler.
- Product ready for sale.
For a smoked bratwurst add 4 0z. Super cure to seasoning mixture and smoke.