Sheboygan bratwurst
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Pork butt |
| 1 | pounds | Veal shoulder |
| ½ | pounds | Pork back fat |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Black pepper |
| 1 | teaspoon | Ground mace |
| 1 | teaspoon | Ground caraway seeds |
| ½ | teaspoon | Ground ginger |
| ½ | cup | Milk |
| medium | Hog casings | |
Directions
Mix measts and fat and all seasonings in large bowl and grind with ⅛" plate. Add milk and knead until spices are well mixed in. Stuff into casings and tie off at 5". You can poach them in beer for 20 minutes or grill them raw. Makes 3 pounds. Recipe by: Bruce Aidells
Posted to CHILE-HEADS DIGEST by Kit Anderson <kitridge@...> on Jul 21, 1999, converted by MM_Buster v2.0l.