Chicken bratwurst

Yield: 3 poundsgs

Measure Ingredient
3 \N Feet small hog or sheep casings
3 pounds Chicken meat, 15% fat
½ teaspoon Allspice
¾ teaspoon Caraway seeds, crushed
¾ teaspoon Dried marjoram
1 teaspoon Fine grind white pepper
1 teaspoon Salt, to taste

Grind meat through the fine disk; mix with remaining ingredients and chill in refrigerator 30 minutes. Run thru fine disk again. Prepare casings and stuff. Refrigerate up to two days or freeze.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94

Submitted By CAROLYN SHAW On 01-12-95

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