Wisconsin-Style Bratwurst

Prepare the raw meat by cutting it into 1 inch cubes and spreading them out on a plate. Submerge the plate in the freezer for about 10 minutes to make the meat more manageable and easier to chop. Similarly, place the food processor bowl and blade in the freezer for 10 minutes.

Next, set up your food processor and add just enough of the meat to cover the blade. Process the mixture in short pulses until you achieve a chunky consistency of approximately 3/8 inch in size. Repeat this process with the remaining meat.

Now, focus on processing the fat into smaller pieces, roughly 1/4 inch in size. Combine these tiny pieces with the meat to create a uniform mixture.

Transfer the combined meat and fat into a large bowl. Add a pinch of salt, several grinds of pepper, a small amount of sugar, a dash of mustard, some ground mustard seeds, a few grinds of nutmeg, and a sprinkle of sage. Pour in cold milk, and if desired, add some grated potatoes to the mixture.

Use your hands to mix everything together thoroughly. Form a small patty from the sausage mixture and heat a small pan over medium heat. Fry the patty until it's cooked to your liking, then taste and adjust the seasonings as necessary.

Finally, cover the bowl with plastic wrap and refrigerate the sausage mixture for at least 8 hours to allow the flavors to meld together before cooking as desired.