Pineapple Teriyaki Brats

Directions

1. Rinse and soak the hog casings according to the directions on the package.
2. If needed, remove the bone from the pork shoulders and then cut the pork into 2” cube sized pieces.
3. Place the meat in the freezer for 30 minutes before grinding to keep it cold.

4. Assemble the grinder and set it up with a 3/8” (10mm) plate for the first grind

   -It’s a good idea to keep the grinder parts in the fridge overnight to chill them 

5. Remove the meat from the freezer and grind it once into a meat lug.
6. Unplug the grinder and reset it with a 3/16” (4.5mm) plate.
7. Grind the meat one more time.
8. Gently pour in the pineapple teriyaki seasoning along with the dehydrated pineapple. Pour in the water and then mix all together until just combined. Do not overmix.
9. Set up your sausage stuffer with a ½” horn.
10. Load the stuffer with your meat block and then thread on your casings.
11. Stuff the sausages.
12. Link every 6”
13. Place in the cooler for at least 2 hours and up to 24 before cutting apart and storing.
14. When ready to cook, grill over indirect heat at 350 degrees until the internal temperature reaches 155 degrees.
15. Enjoy!