Serves: 10 about 4 oz. each

Ingredients:

3 lbs. ground pork

1 T. plus 1 1/2 tsp. paprika

1/4 tsp. cayenne pepper

1 T. kosher salt

1 T. fresh cracked pepper

2 T. fresh parsley chopped

3 T. red wine vinegar

1/4 tsp. oregano

2 T. garlic, minced

1 T. onion powder

1/4 tsp. thyme

1 tsp. fennel

1/4 tsp. red pepper flakes, more or less depending how hot you like it

1 pkg. natural hog casings, 35 mm

What to do:

In a large mixing bowl combine all of your ingredients except the casings. Make sure it is mixed thoroughly and the seasonings are evenly distributed. If not using right away place in refrigerator until you are ready to use. When using natural hog casings follow the manufactures instructions for preparation. For brats (each sausage machine will be different so follow your machines instructions) leave at least 4 inches of casing unfilled at the being and the end of your sausage link. Now fill with the sausage mixture and once done twist off in about 6–7inch links. If any air pockets remain on the surface of the sausages, pierce the casing with a sterilized sausage picker or needle. You can now grill or pan fry…. Enjoy!