Well, didn't get as many pictures of this batch as I intended but I'm sure everybody knows by now what a 10 pound pile of ground pork looks like. The last batch I made was only 5 pounds so doubled it to satisfy all the buddies that show up at sampling time....LOL. Well, they buy me beers so no complaints on my end and this is a hobby, right? So, only 2 pictures...one raw and one after steaming to 160 IT to ensure safe eating. Here's the recipe without further ado. This was VERY popular with all that sampled some. Texture was excellent, aroma was outstanding (even uncooked) and dipped in mustard was pure heaven.....Willie HUNGARIAN BRATS 10 lb. ground pork butt 1/2 pint cold ice water 3 whole eggs 2 cups powdered milk 1 T ground pepper 1/2 t ground ginger 1 & 1/2 t. ground nutmeg 2 t ground mace 5 T salt 4 T minced garlic 1 & 1/2 cups paprika (or until desired color is reached) place minced garlic in one half pint ice water, allow to soak over night, the following day, mix all ingredients thoroughly, place in a plastic bag, seal tightly and allow to sit over night, the following day add 1/2 cup ice water, and mix thoroughly, press into casings, freeze, or cook fresh within two days.