Soak the hog casings in water according to the manufacturer’s directions.
Cut the pork into 2-inch (5cm) cubes. Grind through a 1/4-inch (0.6cm) grinding plate.
Combine the pork with paprika, corn syrup solid powder, salt, nutmeg, mace, celery seeds, ginger, white pepper, black pepper, granulated onion, granulated garlic, ground sage, lemon juice, and sugar then mix until well incorporated.
Cover with plastic and refrigerate for 4 to 24 hours.
Stuff the bratwurst into the casings by sliding the casing onto the greased sausage stuffer horn. Place the meat in the hopper and when it reaches the horn, tie the casing in a knot. Continue stuffing the casing, tying the end with a knot.
Twist the bratwurst into links, about 6 inches apart. Grill or freeze for future cookouts.