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

Similar recipes