To begin, prepare the sausage mixture. In a large mixing bowl, combine the ground pork and veal (or beef). Add salt, white pepper, nutmeg, ginger, marjoram, and minced garlic. Use your hands to knead the mixture thoroughly for 3-4 minutes until well combined and slightly sticky. This ensures the spices are evenly distributed.

Slowly add the ice cold water to the sausage mixture, a tablespoon at a time, mixing well between additions. This step helps achieve a smooth and moist texture in the final sausage. Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes to allow the flavours to meld.

Meanwhile, prepare the hog casing. Rinse it thoroughly under cold running water and soak it in fresh water for 30 minutes to soften. Check for any holes by running water through the casing. Keep the prepared casing submerged in water until ready to use to prevent drying out.

Attach the hog casing to a sausage stuffer or the attachment of a meat grinder. Fill the stuffer with the chilled sausage mixture. Slowly push the mixture into the casing, being careful not to overfill or introduce air pockets. Twist the casing every 10-12 cm to form individual sausages. Continue until all the mixture is used.

Once the sausages are formed, prick them lightly with a toothpick or skewer to release any trapped air. Lay the sausages on a baking sheet and refrigerate for 1-2 hours to firm up before cooking. This step ensures they hold their shape during grilling.

Preheat your grill or stovetop grill pan to medium heat. Lightly oil the grill grates to prevent sticking. If using an oven, preheat to 200°C (390°F) and prepare a baking sheet lined with parchment paper.

Grill the sausages for 10-12 minutes, turning occasionally, until golden brown and cooked through. If using an oven, bake for 20-25 minutes, turning halfway through. Avoid piercing the sausages during cooking to retain their juices and ensure a juicy interior.

Serve the bratwurst hot, nestled in a fresh bread roll, topped with mustard and sauerkraut. Add caramelized onions if desired for an extra layer of flavour. Pair with a cold German beer or apple cider for an authentic experience. Arrange the platter with additional mustard varieties and garnishes for a vibrant presentation.