Bratwurst - Homemade - cooking recipe

Ingredients

2 1/2 lbs pork (Boston cut or a cut with simular fat content)
1 1/2 lbs lean beef (93% lean or better yet, veal)
4 -5 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons white pepper
2 teaspoons marjoram
2 teaspoons parsley
1 teaspoon nutmeg
1 teaspoon celery seed
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1/2 teaspoon cardamom
4 ounces beer
4 ounces water (may use 8 oz red wine instead of beer and water)

Preparation

First cube all the meat, toss tegether and grind meat through 3/16 inch plate.
Mix all the seasoning together, sifting the powders to make sure there are no clumps. Mix well.
Add the liquid to the dry season mix and use a wisk to mix well.
Add the liquid mixture to the ground meat and using your hands mix very thoroughly (you may want to use latex gloves, although I don't).
Chill in the freezer for about an hour, stirring loosely about every 20 minutes.
Mix again with hands and grind through a 1/4 inch plate.
At this point I like to make a small patty and pan fry it to taste for changes.
Stuff into casings.