Bratwurst(2) (sausage making)

Yield: 5 Lbs

Measure Ingredient
2½ pounds Lean veal
2½ pounds Lean pork
1 teaspoon White pepper
1½ cup Water
1½ teaspoon Mace
1 cup Fine breacrumbs soaked in
½ cup Milk
1½ teaspoon Nutmeg
3 teaspoons Salt

Try substituting 2 teaspoons dried sage for the mace and nutmeg -- delicious!

1. Cube the meats, mix together, and grind twice. Add mace, nutmeg, salt and pepper and grind a third time.

2. Using your hands, combine the meat with the bread crumbs. Add the water *and beat with a wooden spoon until light and fluffy.

3. Stuff into pork casings and tie securely into desired lengths. The bratwurst may be fried lightly in butter, but are also delicious dipped in milk and then broiled or grilled over charcoal.

from "The Complete Sausage Cookbook" by Riddle & Danley San Francisco Book Company, San Francisco (1977) [-=PAM=-]

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