Homemade bratwurst

Yield: 8 servings

Measure Ingredient
3 xes FT. 1 1/2\" HOG CASINGS
1½ pounds LEAN PORK BUTT, CUBED
1 pounds VEAL, CUBED
½ pounds PORK FAT, CUBED
¼ teaspoon ALLSPICE
½ teaspoon CRUSHED CARAWAY SEED
½ teaspoon DRIED MARJORAM
1 teaspoon WHITE PEPPER
1 teaspoon SALT

SOAK AND PREPARE THE HOG CASINGS. GRIND THE PORK, VEAL, AND FAT SEPARATELY THROUGH THE FINE BLADE OF THE MEAT GRINDER. MIX TOGETHER THE MEATS AND GRIND AGAIN. ADD REMAINING INGREEDIENTS AND MIX THOROUGHLY. STUFF THE MIXTURE INTO THE CASINGS AND TWIST OFF INTO 4 TO 5 INCH LENGTHS. NOTE: THESE ARE FRESH AND SHOULD BE KEPT IN THE REFRIGERATOR NO LONGER THAN TWO DAYS. THE SAUSAGES CAN BE GRILLED OR PAN FRIED.

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