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  Homemade Bratwurst
  Category: Pork
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 235
Ingredients:
3 each FT. 1 1/2" HOG CASINGS
1 1/2 lb LEAN PORK BUTT, CUBED
1 lb VEAL, CUBED
1/2 lb PORK FAT, CUBED
1/4 tsp ALLSPICE
1/2 tsp CRUSHED CARAWAY SEED
1/2 tsp DRIED MARJORAM
1 tsp WHITE PEPPER
1 tsp SALT
Instructions:
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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