Bratwurst
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| \"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 |
| 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 |
| Thoroughly. | ||
| 5 | eaches | Stuff the mixture into the casings and twist off into four- or |
| Five-inch lengths. | ||
| 6 | eaches | Refrigerate for up to two days. The bratwurst can be pan fired or |
| Grilled over charcoal. | ||
| Tandika * | ||
Directions
Submitted By RICH HARPER On 10-07-94