The Rytek Kutas book is a good one. His brat recipe is a bit complicated (milk, soy protein, etc), but looks good and I intend to try it. Have noticed that a lot of his recipes call for pork snouts. I live in the middle of hog country, but I wouldn't know where to get my hands on 5 pounds of pork snouts.
Someday, I'll work up enough nerve to start asking around.....if nothing else, out of morbid curiosity to see what happens. I half expect them to call the law....once they stop laughing.
In the meantime, a simple recipe I have used is as follows:
For 3 pounds of brats (multiply as needed)
2 pounds pork butt
1 pound veal (I used ground deer meat)
1/4 tsp ground allspice
1/2 tsp caraway seeds
1/2 tsp dried marjoram
3/4 tsp ground white pepper
1 1/2 tsp salt
Grind meats, mix in spices and grind again. If you would prefer, you could grind twice (3/16 plate), then add spices to half a cup of water and mix. Water will make the mix a little easier to stuff.
Stuff in natural casings and twist off in 4 to 5 inch links. These are grilled or pan fried fresh or from frozen. No smoking, so no nitrite in the mix.
BTW, almost all brat recipes call for veal. No wonder they were so popular in Wisconsin with all the dairies around. Brats, cheese and beer. If not heaven, it's a waypoint along the way!