Bratwurst (home sausage making)

Yield: 6 servings

Measure Ingredient
3 \N 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

"Bratwurst resembles plump hot dogs. This recipe makes three pounds." 1. Prepare the casings.

2. Grind the pork, veal, and pork fat separately through the fine blade of the grinder.

3. Mix the ground meats and grind again.

4. Add the remaining ingredients to the meat mixture and mix thoroughly.

5. Stuff the mixture into the casings and twist off into four- or five-inch lengths.

6. Refrigerate for up to two days. The bratwurst can be pan fired or grilled over charcoal.

FROM: Tandika Star, Jul-22-90 2:29pm Source: "Home Sausage Making", Reavis

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