Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    feet small (1-1/2-inch
                        -diameter) hog casings
   1 1/2  pounds        lean pork butt -- cubed
   1      pound         veal -- cubed
     1/2  pound         pork fat -- cubed
     1/4  teaspoon      ground allspice
     1/2  teaspoon      crushed caraway seeds
     1/2  teaspoon      dried marjoram
   1      teaspoon      freshly ground white pepper
   1      teaspoon      salt -- or to taste

Preparation:

Bratwurst resembles plump hot dogs. This recipe makes three pounds. 1. Prepare the casings. 2. Grind the pork, veal, and pork fat separately through the fine blade of the grinder. 3. Mix the ground meats and grind again. 4. Add the remaining ingredients to the meat mixture and mix thoroughly. 5. Stuff the mixture into the casings and twist off into four- or five-inch lengths. 6. Refrigerate for up to two days. The bratwurst can be pan fired, barbecued, or grilled over charcoal. Source: Rich Harper