Does anybody here make their own sausage/brats at home?

This is my version of boudin blanc. It's a wonderful and different taste.

To start, make up a blend of spices called quarte-epices. It is used a lot in French cooking, and consists of seven parts white pepper and one part each cinnamon, clove, nutmeg, and ginger.

For fiveish pounds...

2.5 lbs pork butt
2.5 lbs chicken breast
3 c rice, cooked and cooled (cold!)
3 c onion, chopped
2 T salt
1 T white pepper
1 T quarte-epices
6 eggs

Run the meat thru a medium plate. It helps if it is partially frozen, especially the chicken. Mix the eggs and spices together, mix it with the ground meat, and run it thru the medium plate again. Mix the onion and rice in thoroughly, and stuff into hog casing. Tie it off every 6" or so.

I refrierate for a couple of days before freezing, to let the flavors blend and mellow.

To cook, bring a 50/50 mixture of milk and water to a boil, add the sausage, and simmer gently for 25-30 minutes. It is a delicate sausage, and if you toss it on the grill, you will be disappointed.