Sheboygan bratwurst

Yield: 1 servings

Measure 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
\N medium Hog casings

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.

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