Ready to get busy? Stuffing these sausages with your loved one will prove to be a total bonding experience!

You will need:

• 2 1/2 pounds pork shoulder butt or loin
• 1 1/2 pounds lean beef or veal shoulder
• 2 teaspoons salt
• 2 teaspoons sugar
• 2 teaspoons lemon zest
• 1/4 cup grated onion
• 1/2 teaspoon white pepper
• 1 teaspoon caraway seed
• 2 tablespoons chopped chives
• 2 tablespoons chopped parsley
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/4 pound cold bacon, cut into small pieces
• 1/2 cup ice-cold red wine
• 2-3 feet of sausage casings (ask your butcher)
• 2 quarts of your favorite beer
• Water, as needed

Directions:

1. Trim meat of sinew and cut into 1" cubes. Combine with seasonings and mix together well. Cover and place in freezer for 20-30 minutes until very cold, but not quite fully frozen.
   
2. Use either a meat grinder or food processor to first grind the bacon. Next grind the ice-cold seasoned meat. To check seasonings, heat a small sauté pan and fry up a small patty of the sausage mixture. Adjust seasonings, as needed, and then transfer the mixture into a large pastry bag.
   
3. Rinse the sausage casing in cold water and tie a knot in one end. Slide the unknotted end of the sausage casing over the tip of the pastry bag then slowly and carefully squeeze the mixture into the casing.
   
4. Tie the open end closed with a piece of butchers twine. Begin creating links by twisting every 6-7 inches and tying into links with small pieces of kitchen twine.
   
5. In a large stockpot, combine the beer and enough water to half fill the pot. Bring to a boil, add the sausage and then immediately remove from heat and cover. After 10 minutes, remove and separate the links. Finish cooking wurst on the grill or in a skillet until golden brown. Serve grilled sausages on a homemade bun with spicy mustard, sauerkraut, and cold beer. (A good sauerkraut recipe can be found on our Dinner and a Movie website from the "Sweet November" movie.)