Ingredients:

•     10 lb     Pork Shoulder Butts, boneless and trimmed
•    1½ lbs    Ice-cold Water
•       79 g    Salt
•       20 g    Seasoning mix (below)
•         4-5    Medium Eggs
•       14 g    Baking Powder
•      4 tbs    Milk Powder
•                 Zest from ½ Lemon

Directions:

Grind meat through the fine blade.
Dissolve salt and seasoning mix in water
Add all other ingredients and mix thoroughly.
Fill into 30/32 mm hog casings and link 6 inches long.

The way we cook our Sausage:
●    Place Sausage in Frying Pan and cover with water.
●    Simmer Sausage until done – Caution: If water temperature goes above 170°F – Sausage might split open!
●    Pour out water and brown sausages with some butter/oil or grill them on the BBQ

Golden Gate Meats Bratwurst Seasoning:

• 100 g    White Pepper
•   25 g    Mace
•   25 g    Nutmeg
•   25 g    Cardamon

All herbs and spices are ground or granulated!

Mix thoroughly and store in an airtight container!