To make bratwurst, process raw meat with a grinder, add eggs and spices, and stuff the mixture into sausage casings. This recipe yields approximately 5 pounds of bratwurst.
Trim the fat from 4 pounds of lean pork shoulder and 1 pound of veal. Attach the fine grinding disc to your meat grinder, and pass the meat through it twice. Set the meat aside.
Break two eggs into a mixing bowl, add 1 cup of milk, and beat the mixture. Add 2 tablespoons of salt, 1 tablespoon of nutmeg, 2 teaspoons of mace and 1 teaspoon of ground ginger. Stir thoroughly. Put the meat in the bowl, and knead it with your hands for two minutes. Sprinkle 1 cup of fat-free powdered milk over the meat, and mix it in with your hands.
Pass the seasoned meat through the meat grinder, and then pack it into a sausage stuffer. Tie a knot in one end of a sausage casing, lubricate the stuffer nozzle with water or shortening, and slide the open end of the casing over the nozzle. Hold it over the nozzle with one hand, and use the other to pull out several inches of casing. Keep one hand on the bunched-up casing around the nozzle. Slowly turn the stuffer crank, releasing more casing as necessary.
To divide the sausage, use butchers twine to separate the stuffed casing into links. Make two knots between each link, and cut between the knots with kitchen shears. This prevents the casings from opening at the ends. Freeze or refrigerate the bratwursts until you are ready to cook them.