Wisconisn Bird Brat

This recipe makes a nice traditional Wisconsin Brat.   It's a version from www.honest-food.net.  

Ingredients

• 1.5 kg turkey, pheasant or other game bird, could use chicken
• 0.5 kg pork belly, butt or fat back
• 30 g kosher salt
• 4 g black/white/tri-color peppercorns
• 4 allspice berries
  
• 3 g dried marjoram
• 6 g ground ginger
• 5 g garlic powder or granules
  
• 4 g fresh ground nutmeg
• 50 g dry milk
• 5 g caraway seeds
• 4 g mustard seed
• zest one lemon
• 1 egg white 
• 3/4 cup heavy cream, add to bowl and freeze
• 1/2 cup heavy cream or whole milk
  
• Hog casings - rinse and soak in warm water for at least 30 mins
  

1. Cut the meat / fat into chunks that work best for your grinder.  Keep in refrig to keep cold before grinding.   
2. Mix  the salt, pepper, marjoram, ginger, garlic, allspice and nutmeg.  Use a grinder to blend the spice, if using whole nutmeg make sure it gets ground.   Put spice in refrig.
3. Use medium disk for first grind.    Make sure the meat/fat is very cold ~34F before grinding.   Grind meat and fatty pork / fat.  Make sure fat is distributed through the meat. Put mixture back in refrig.    I usually do first grind the night before stuffing.   Clean grinder.
   
4. With meat mixture cold,  use a smaller disk.  Grind mixture for 2nd time.   Back to refrig to keep cold. 
   
5. Mix frozen cream, milk powder, egg white, lemon zest and ground spice with a couple handfuls of meat in a food processor.  Process until smooth.  Slowly add the extra cream/milk as it mixes.  If need add some crushed ice to keep cold.   When smooth, add the caraway and mustard seeds, pulse to mix. 
   
6.  Using hands, add the cream mixture and mix.    Mix the meat + cream mixture well, should be very sticky.  Put mixture back in refrig.
   
7. Setup your stuffer and thread on casing.  With the mixture cold, stuff the sausage in cleaned hog casings.   Link it as long as you like
8. Let the links dry for a couple hours in a cool room or on a rack in the refrig.
   
9. If you want, you can poach the sausage in 160F water.  I usually let them sit in refrig overnight and pack for the freezer.  I like slow grilling.