Here is an alternate recipe for a more modestly-sized portion with American measurements, in case you don't own a meat grinder. Heidi Frank writes:

Here is my aunt's, Walpurga Wukowich (1934-2014), recipe for "Bratwürstl" (in dialect) or Bratwurst (in German). Tante Burge, as she was known, did everything in a big way. She had a big voice (especially in Croatian), a big smile, and cooked in a big way. She and her husband, Mathias, had a very popular Heuriger in the 1980s and 90s at their hof in Klingenbach. They grew grapes, made wine, raised pigs, and she made incredible sausages that were a big draw for the Heuriger. I learned this recipe in 2014 in her summer kitchen which was fueled by a wood-burning "Sparherd". The original recipe is worth reading just to get a sense for how she cooked. In retirement, she bought her meat from the butcher shop in Stötera. She went in the back, inspected everything, and chose her meat while she chatted with the head butcher. Then we put it all in her station wagon, went home, and got to work. Her best friend from down the street came to help and to argue about the seasoning. My Onkel Viktor, her brother, was put to work sharpening knives and peeling garlic. We made Preßwurst and Bratwürstl, all on a hot day in August. The results were, of course, memorable. I'm glad I documented what she did so I can pass it on.