Gimme your best shot.

If the smoker is fired up I will par smoke them then in the pool of dark beer and sweet onion's and let them sit in the mix in the smoker until ready to eat. And basically the same on the gas or charcoal grill.
But I prefer the smoker.

Mike

I've made both versions of these and both got rave reviews...

James.

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Bigwheel's Lonesome Yankee Bratwurst (2000)

5-7 lb pork butt
1 cup water
2 T. salt
1 T. sugar
1 t. coriander
1 t. sage
1 t. paprika
1 t. teaspoon cayenne pepper
2 t. rosemary
1 t. MSG
1 T. dry mustard
1 T. black pepper (fine grind)
1 big pinch ground nutmeg
1 small pinch ground cloves
hog guts

Mix all spices into the liquid and place in the freezer while you debone the butt and cut the meat to fit the grinder. Pour spiced liquid over the cut meat and mix well. Run through med or fine plate and mix well again. Stuff into the guts and twist into links about 5" long.

Lonesome Yankee Bratwurst (2003)

10 lbs. boston butt
3 T. salt
1 T. sugar
2 T. dry mustard
1 T. MSG (optional or use less if you want..if you skip it add another T. of salt)
1 T. ground coriander
1 T. ground sage
1 T. paprika
1 T. black pepper
1 T. ground rosemary
2 t. cayenne pepper
2 t. nutmeg
2 cups water or beer or a combo of the two*

Add all spices to liquid. blend and refrigerate. Cut meat to fit grinder. Add spiced liquid to meat and mix well. Grind through fine plate. mix well again. Stuff into medium hog guts. Twist into 5 inch links or therabouts. Refrigerate immediately and freeze any not used within a couple of days.*Beer seems to intensify the flavor of the spices. So if you like a little more pronounced spice flavor use beer.(Budwieser works well). If you like a little blander use water. To split the difference use a cup of each.

For a tasty twist on the traditional brats, inject BBQ sauce into the casings until they are firm.
Then grill as usual.
Also, here's another of Bigwheel's recipes... this on is for hotlinks.:grin:

Bigwheel's Texas Hotlinks

5 pounds coarse ground pork butt
2 pounds coarse ground beef
1 cup cold water
2 T. fresh ground black pepper
2 T. crushed red pepper
2 T. hungarian paprika
1 T. minced fresh garlic
1 tablespoon granulated garlic
1 tablespoon kosher salt
1 teaspoon ground bay leaves
1 teaspoon whole anise seeds
1 teaspoon whole mustard seeds
1 teaspoon corriander
1 teaspoon sugar
1 teaspoon ground thyme
6 teaspoons mortons tender quick
1/2 teaspoon msg

After much experimentation and help from numerous sources I have stumbled over the exact formula for genuine Texas Hotlinks. Goes something like unto this: Mix all the spices, cure, and garlic into the water and place in refrigerator while you grind the meats. Mix up the meats then add the water to the meat mixture a little at a time, kneading to combine. Run meat mixture through the coarse plate one more time and stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy.

I smoke with cherry, it gives a nice color.
http://img.photobucket.com/albums/v233/tvogds/123_2394.jpg

Also done Bigwheels hotlinks. Dang good too... I leave out the anise seeds though.

James.