Ingredients:
2 lbs. pork shoulder, ground
1/2 lb. beef chuck, ground
2 cloves of garlic, minced
1 small onion, grated
2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. ground nutmeg
1 tsp. ground ginger
1 tsp. ground coriander
1/2 tsp. ground cardamom
1/4 cup chopped parsley
1/4 cup ice water
Natural pork casings
Instructions:
In a large bowl, combine the ground pork and beef, garlic, onion, salt, pepper, nutmeg, ginger, coriander, cardamom, parsley and ice water. Mix well.
Stuff the mixture into the pork casings, twisting the ends to seal.
Poach the sausages in simmering water for about 10-15 minutes.
Remove the sausages from the water and grill or pan fry them until browned and cooked through.
Serve the bratwurst with traditional German sides such as sauerkraut, potato salad, or roasted potatoes.