Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | \"Bratwurst resembles plump hot dogs. This recipe makes three pounds.\" |
3 eaches | Feet small (1-1/2-inch diameter) hog casings |
1½ pounds | Lean pork butt, cubed |
1 pounds | Veal, cubed |
½ pounds | Pork fat, cubed |
¼ teaspoon | Ground allspice |
½ teaspoon | Crushed caraway seeds |
½ teaspoon | Dried marjoram |
1 teaspoon | Freshly ground white pepper |
1 teaspoon | Salt, or to taste |
1 each | Prepare the casings. |
2 eaches | Grind the pork, veal, and pork fat separately through the fine |
\N \N | Blade of the grinder. |
3 eaches | Mix the ground meats and grind again. |
4 eaches | Add the remaining ingredients to the meat mixture and mix |
\N \N | Thoroughly. |
5 eaches | Stuff the mixture into the casings and twist off into four- or |
\N \N | Five-inch lengths. |
6 eaches | Refrigerate for up to two days. The bratwurst can be pan fired or |
\N \N | Grilled over charcoal. |
\N \N | Tandika * |
Submitted By RICH HARPER On 10-07-94