(The original topic was here http://forum.sausagemaking.org/viewtopic.php?t=8572
After some research, I decided to go for this recipe, which is a sort of compromise of what I've found out. The recipe fulfills the demands postulated by the Coburg Sausagemakers' Guild Association. It is possibly the best bratwurst I've ever made, and one of the simplest.
Fatty pork (see below)
For every 2
kg of ground meat:
32 g salt
6 g white pepper
4 g mace
4 g ginger (powder)
4 g lemon zest
4 g caraway
30-36 mm hog casings
The meat must not be too lean. The overall fat content of the sausage should be 25-35 percent according to the Coburg Sausagemakers' Guild Association, i.e. fattier than most other sausages(?). I use 100% belly, which according to my reference tables contains around 25-30% fat.
Trim, cut, chill and grind the meat on a coarse plate (8 mm/3/8"). Weigh and measure the salt and spices according to above. Grind the spices finely. Mix the meat, eggs, spices and salt and knead thoroughly to liberate myosin (until it gets sticky). Stuff loosely and tie in 30-35 cm/1 ft lengths. Keep refrigerated for 48-72 hours (to let the flavours bloom) before consumption or freezing.
Serve fried or barbecued. The traditional way is barbecued over an open fire of pine cones and served in a bun with or without mustard (opinions in Coburg diverge on this point).
Fresh pork belly:
Trimmed and cut for the grinder:
Ground spices and salt:
Thoroughly mixed and kneaded:
Stuffing (I had to make mine much shorter than traditionally since they have to fit in my pan - I can't barbecue in my apartment):