• Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes.  Place in the freezer for an hour or until the temp reaches 32f – 34F.
• Grind your chilled meat and fat using a 10mm plate then regrind on a 4.5mm plate. Be sure the meat is very chilled during this process
• Prepare all of your seasonings and clean and rehydrate your casings
• Add your seasonings, milk powder, and cream to your mince meat and mix till it becomes very tacky.  If you grab a small handful it will stick to your hand if you hold your hand upside down.
• Stuff your mince meat into the casings, link, and prick out any air pockets.

To Cook these bratwurst

• In a small skillet with a little oil on a medium heat begin to sautee the onions. Add the salt and the brown sugar and stir often. Once your onions begin to take on a beautiful golden color add the lager beer, bay leaves, caraway seed, and beef bouillon. Bring to a gentle simmer
• Place your bratwurst in this simmering poaching liquid and cook for 4-5 minutes on each side.
• After it's finished cooking place your bratwurst on a BBQ grill or a griddle to finish them off. This is optional but adds a lovely flavor. While this is happening continue to cook the poaching liquid till it reduces into a beautiful glaze.
• Finally add the brats back to the skillet and coat them with your beer glaze and caramelized onions.
• Enjoy with a nice hot mustard and some sauerkraut..