Homemade Sheboygan-Style Bratwurst

Independence Day is coming up this Thursday, and in true American fashion, we will be grilling out. And since our great state is Wisconsin, what we'll grilling will be brats. If you love brats as much as we do, but also hate all of the MSG, nitrates, etc. in most brats as much as we do, then I'm here to share the joy I've found with you.

I should note that these are infinitely customizable - feel free to add cheddar, jalapeno, or whatever you like. Our local brat shop - Louie's Finer Meats in Cumberland, Wisconsin - offers a dizzying array of specialty brats featuring everything from onion and garlic to cranberries, blue cheese, and wild rice (my favorites are the blueberry and cheddar and the mushroom and swiss).

Homemade Sheboygan-Style Bratwurst

3 pounds of ground pork or beef (include at least half a pound of pork fat in that total)
1 Tbsp salt
2 tsp ground white pepper
1 tsp dried marjoram
1/2 tsp caraway seed
1/2 tsp grated nutmeg
1/2 tsp ground allspice
1/4 tsp ground ginger
1 Tbsp minced fresh garlic
(2 tsp red pepper flakes optional)
Stuff casings according to manufacturer's direction. Can be frozen, or grill and serve.

My husband also likes to "hot tub" marinade his brats before grilling - he puts the brats in a crock pot set to low, then adds a bottle of beer and a sliced onion.

Enjoy your summer cookouts, and have a happy Independence Day!