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When I was a kid growing up in the Midwest, my friends and I would always pick up big packages of bratwurst to grill while watching sporting events. I wanted to re-create the sausage of my youth, and I think these bratwurst come pretty close. This is a simple, classic sausage; serve it on a crunchy roll with mustard and sauerkraut.

• 844 grams (1.90 pounds) boneless pork shoulder (or a combination of pork cuts, about 75% lean, 25% fat), cut into 1-in/2.5-cm cubes
• 362 grams (0.80 pound) boneless veal shoulder or breast, cut into 1-in/2.5-cm cubes
• 121 grams (1/2 cup) pale ale
• 22 grams (1 tbsp) fine sea salt
• 4 grams (1 tsp) sugar
• 2 grams (1 tsp) caraway seeds
• 1 gram (1/2 tsp) dry mustard powder
• 1 gram (1 tsp) fresh thyme leaves
• 1 gram (1/2 tsp) ground ginger
• 0.46 gram (1/4 tsp) freshly grated nutmeg
• 1 gram (1/4 tsp) Cure No. 1
• Hog casings, rinsed
• Lager-style beer for poaching (optional)

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