Butterfly the pork shoulder the easy way: Bring meat to room temperature. Lay fat side down, feel where bone is sticking out on both sides. Use sharp short knife to make one cut on top of meat, following where you think and feel the bone is. Now pull open and scrape the bone till it is free from the meat. Bone weights about a pound. Save bone for soup. To freeze, cut bone at joint, put two pieces in freezer bag. Press air out of freezer bag.

Rub meat with spices in cup of red wine, skin side down. Weight should be about ten pounds. Measure per pound: 1/2 teaspoon nutmeg, 1/2 tsp mace, 1/2 tsp ginger, mix all in cup of red wine. Make cuts in meat 1 inch apart. Rub inside and into the outer skin cuts. Marinade covered at room temperature overnight.

Dice meat. Mix with cup of milk and 2 beaten eggs, Tbs buckwheat flour. Put cup of meat in food processor, pulse to the consistency you want, or chop with hatchet, coarse to fine. Do taste test, fry teaspoon of stuffing, and adjust spices to taste, add salt and pepper if desired. Use rubber spatula to scoop bratwurst filling into casing stuffer. Slide soaked 1 1/2” casing over 1” tube, put butcher slip knot on end of casing, and turn handle to fill. Makes up to twenty big 1/2 pound sausages.

Butcher slip knot: double knot, like kids shoes! 1) make loop with string around casing. 2) Loop bottom string around your thumb and upper string. Push end into the loop around your thumb and around the upper string. Pull tight. 3) Slide knot up to casing, pull tight. Safety flat knot on top. Cut.

Repeat till all sausages are stuffed. Make two knots between sausages and snip casing between knots. Remove any air pockets by pricking bubble once with clean needle. Panfry, boil, oven bake, grill. Freeze extra fresh sausages in quart freezer bags. To make the gravy from the pandrippings: add gravy ingredients, add cold water cornstarch, stir, bring to boil, done. Enjoy!