Homemade Bratwurst

This is a recipe I have had for a long time, but have never made.

Mix:
2 pounds beef
2 pounds pork
2 cups cold water
5 tsp. salt

Add:
4 tsp. sugar
4 tsp. rosemary, crushed
1 Tbsp. ground coriander
1 Tbsp. dry mustard
1 Tbsp. ground sage
1 1/4 tsp. pepper
1 tsp. nutmeg
1 tsp. paprika
3/4 tsp. cayenne

Notes from the Internet:

Note: It is imperative that the meat be at a constant cold temperature so that the fat doesn't get too soft. You should be able to see clear definition between the lean meat the specks of fat in the ground mixture.

To prepare the bratwursts, you can gently poach them in lightly salted water (place sausages in pot of water, gradually bring liquid to a light simmer/do NOT boil, and poach sausages until partially cooked, 3-4 minutes) and then fry or grill them. Poaching is optional if you want to ensure they're evenly cooked in the middle or if you want to infuse them with more flavor, such as poaching them in beer. Once poached they will keep in the fridge, tightly wrapped, for up to a week.

You can either freeze the Bratwursts raw prior to poaching (then thaw, poach, fry/grill) or freeze them once they're poached.