Bratwurst (the complete sausage cookbook)

Yield: 1 servings

Measure Ingredient
\N \N Viola! Er, voila!


Bratwurst ++ from "The Complete Sausage Cookbook" by Riddle & Danley San Francisco Book Company, San Francisco (1977) /Try substituting 2 teaspoons dried sage for the mace and nutmeg ++ delicious!/ 2½ pounds lean veal 1 teaspoon white pepper 2½ pounds lean pork 1½ cups water 1½ teaspoons mace 1 cup fine breacrumbs soaked in 1½ teaspoons nutmeg ½ cup milk 3 teaspoons salt 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.

Submitted By SALLIE KREBS On 04-29-95

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