Bratwurst

One of the best brat makers in the Sheboygan area, Bill Hansmann in Glenbeulah, tells me that his butcher shop has been turning out bratwurst for sixty years for firemen’s picnics and Sheboygan’s annual Bratwurst Day. Every butcher has his own recipe but the meat is usually pork shoulder and pork trimmings, seasoned with salt, much pepper, and a little mace and sugar. The mix is stirred by hand, stuffed into natural casings from the lower intestine, and tied into six-inch links. Sinc