Had some time off lately and it's been a while since I've run my grinder, so it was time to make some bratwurst for some summer BBQ freezer stash. Had 5lbs of cubed up pork butt in the freezer ready to go and some leftover 32mm collagen casing leftover from my Texas links this winter. Followed Chef Willie's recipe for the most part. (Giving credit where it's due): 4lbs cubed pork butt 1lb brisket fat 1 tablespoon kosher salt 2 teaspoons ground white pepper 1 teaspoon dried marjoram flakes 1/2 teaspoon ground caraway seed 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/4 teaspoon ground ginger 1 teaspoon garlic powder 5 teaspoons Morton TenderQuick 1 cup milk Dissolved all dry ingredients in the cup of milk and mixed in with ground pork and fat (ran once through fine plate). Let sit overnight in the refridge. Next day stuffed into 32mm casing and froze immediately for packing. Took 4 out for dinner tonight. Note: Since these are callogen casings, I've only ever tied with butcher twine to create links. This time I tried the same linking method I used on my breakfast links and it was surprisingly successful! Poured a can of beer into 12" cast iron pan with half a chopped onion and poached brats for an hour on the kettle. Added a couple small chunks of hickory during this time.Then put brats directly over coals to sear each side before serving. Final verdict: Holy crap. These brats are incredible and will not last long!! Thanks to Chef Willie for sharing the recipe!