Recipe: Fresh Bratwurst Wisconsin Style (makes 4 pounds or 50 patties)

FRESH BRATWURST WISCONSIN STYLE

2 1/2 pounds lean pork butt
1/2 pound fat trimmed from pork butt and/or back fat
1 tablespoon salt, or more to taste
1 teaspoon sugar
1 teaspoon dry mustard
2 teaspoons mustard seeds
1/2 teaspoon dried sage
1/2 teaspoon ground nutmeg or mace
1/4 cup milk
2 cups ground raw potatoes soaked in lemon water (optional)

(You can lower fat content by adding optional raw potato, but be sure to fry a patty to taste for salt, other seasonings.)

TO MAKE SAUSAGE USING FOOD PROCESSOR:
Cut pork butt, fat into 1/2- to 1-inch pieces. Spread cubed meat and fat on plate; place in freezer 10 minutes to firm up meat, making it easier to chop. Put food processor blade and bowl in freezer as well for same amount of time.

Set up food processor; add just enough meat to cover blade (about 1 pound). Pulse to form chunks about 3/8 inch in size.

Put chopped meat into large bowl; refrigerate.

Re peat process for each batch of meat, adding chopped meat to bowl and keeping it cold. Finally, process fat into smaller pieces, about 1/4 inch thick; mix with meat.

Add remaining ingredients, including any or all optional ones, to meat and fat. Mix together with hands, squeezing and kneading to blend mixture well. Do not overmix, however, to the point where fat begins to melt. The purpose of kneading is to get all ingredients distributed well. Make a small patty of sausage meat; fry in small pan over medium heat. Taste and adjust salt, pepper, sugar as necessary; if you added onions and/or rice, you may need to add more of these as well.

TO MAKE SAUSAGE IN MEAT GRINDER:
You can use hand-cranked or electric meat grinder to make sausage. You need to have the type of grinder with interchangeable plates with varying hole sizes. Chill meat in freezer as above before cutting up meat and fat separately. You may cut meat into strips rather than cubes to save a little time, but either will do. Chill strips or cubes on plate in freezer 10 minutes.

Grind meat using 3/8-inch grinder plate. Change to 1/4-inch grinder plate; grind fat. Combine meat, fat, remaining ingredients; mix, knead as described above. Fry a small patty; adjust salt, pepper, sugar as necessary.

At this point, sausage is ready to use, although its flavors will mellow and improve if allowed to rest a day in refrigerator in bowl covered with plastic wrap. Or wrap in plastic wrap or foil in 1/2-pound packages and freeze up to 3 months. You may also stuff mixture into sausage casings.

Makes about 4 pounds or 50 patties
Adapted from source: The Complete Meat Cookbook by Bruce Aidells and Denis Kelly