1. Mix all ingredients except water
2. Grind meat through a 3/8″ plate.
3. Mix well and grind through 1/8″ plate, adding water after grind.
4. Mix until product is well bound (tough & sticky).
5. Stuff into small hog casings or a 30mm Cona casing and link.
6. Link or Twist into 4-5 inch lengths.
7. Chill in cooler.
8. Product ready for sale.

For a smoked bratwurst add 4 0z. Super cure to seasoning mixture and smoke.