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  Recipe Home » Pork » Bratwurst(2) (Sausage Making)
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  Bratwurst(2) (Sausage Making)
  Category: Pork
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 258
Ingredients:
2 1/2 lb Lean veal
2 1/2 lb Lean pork
1 tsp White pepper
1 1/2 cup Water
1 1/2 tsp Mace
1 cup Fine breacrumbs soaked in
1/2 cup Milk
1 1/2 tsp Nutmeg
3 tsp Salt
Instructions:
Try substituting 2 teaspoons dried sage for the mace and nutmeg --
delicious!

1. Cube the meats, mix together, and grind twice. Add mace, nutmeg,
salt and pepper and grind a third time.

2. Using your hands, combine the meat with the bread crumbs. Add the
water *and beat with a wooden spoon until light and fluffy.

3. Stuff into pork casings and tie securely into desired lengths. The
bratwurst may be fried lightly in butter, but are also delicious
dipped in milk and then broiled or grilled over charcoal.

from "The Complete Sausage Cookbook" by Riddle & Danley
San Francisco Book Company, San Francisco (1977) [-=PAM=-]
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