Soak the casings, especially if they are packed in salt, for at least 30 minutes, changing the water occasionally. Rinse the insides out under the faucet.

Set a bowl on top of another bowl filled with ice water. Collect the ground meat in here.

Grind the cooled meat and fat through the large die of the meat grinder. Once done, return the meat and fat to the freezer for 30 minutes or so.

Mix together the salt, sugar, nutmeg, coriander, celery seed, black pepper, and marjoram.

Mix the meat and spices together.

Stuff the sausages. If you need more instructions, check out my post on stuffing hot dogs. Section them off into about 5 inch sections by twisting them.

Chop one onion and toss in a large pot. Add one can of American beer that you dont mind wasting. Bring the mixture to a boil, then reduce to a simmer.

Add a few of the sausages (I saved well over half for later), and gently poach for 20 minutes. Do not let boil!

Meanwhile, get the grill going. I used a charcoal grill, and it takes about 20 minutes for the coals to ignite and ash over. I used my trusty chimney starter! Mound the charcoal onto one side.

Cook the bratwurst over the hot side until nicely browned on all sides.

Stuff into buns, top with warmed sauerkraut and mustard. Eat