bratwurst recipe

Pork Shoulder: 1 ¾ pounds, cubed Beef Shoulder or Veal Stew Meat: ¼ pound, cubed Powdered Milk: ½ cup Salt: 1 teaspoon Nutmeg: 1 teaspoon Black Pepper: ½ teaspoon, ground Marjoram: ½ teaspoon Ground Mace: ¼ teaspoon Ground Ginger: ¼ teaspoon Egg: 1 Milk: ⅓ cup Hog Casing: 5 feet, rinsed (for fresh sausage)