Step 1
Place pork shoulder hanger steak and pork fat on a large plate in the freezer for 30 minutes. Place the meat grinder attachment in the freezer to make grinding easier.
Step 2
Cut pork shoulder hanger steak and pork fat into cubes. Pass through the cold meat grinder fitted with a medium plate.
Step 3
Combine ground meat mixture with beer salt garlic red pepper flakes pepper caraway seeds marjoram nutmeg allspice and ginger in a large bowl. Mix with your hands until the mixture starts to congeal 2 to 3 minutes.
Step 4
Cover mixture with plastic wrap and chill for 1 hour or up to overnight.
Step 5
Soak hog casing in cold water for 30 minutes. Place the wide end of a sausage-stuffing funnel up against the kitchen faucet and run cold water through the inside of the casing.
Step 6
Thread the casing onto the funnel using the medium sausage-stuffing funnel attachment. Pass the pork mixture through the funnel stopping as it starts to come out the other end. Tie the casing into a knot at the end. Pass remaining meat mixture through the funnel supporting the sausage with your other hand. Tie the other end of the casing into a knot.
Step 7
Twist the casing at regular intervals to create individual links alternating between clockwise and counterclockwise twists.
Step 8
Poke 2 or 3 small holes in each sausage with a metal skewer to allow air to escape during cooking.
Step 9
Heat a skillet over medium heat; cook bratwurst turning occasionally until cooked all the way through 10 to 15 minutes.