Prepare the casings. Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed. Cut into 3 foot lengths, then place the narrow end of the sausage stuffer in one end of the casing. Place the wide end of the stuffer up against the sink faucet and run cold water through the inside of the casing to remove any salt. Roll up the casing you do not intend to use; put about 2 inches of coarse salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt. Close tightly and refrigerate for later use.
Grind the pork, veal, and pork fat separately through the fine blade of the grinder. Mix the ground meats and grind again. Add the remaining ingredients to the meat mixture and mix thoroughly. Stuff the mixture into the casings and twist off into six inch lengths. Refrigerate for up to two days or freeze. The bratwurst can be pan fried or grilled. Yield: 3 1/2 lbs.
When making sausages it is alays better to mix the spices when the meat has been cut! Meaning before the meat is being ground! Makes for a lot mor even distribution for the spices! We always did it that way in the butchershop! We still mixed by hand after, but the meat was always mixed with the spices before grinding!