Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Meats
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Feet small (1-1/2-inch
-diameter) hog casings
1 1/2 lb Lean pork butt, cubed
1 lb Veal, cubed
1/2 lb Pork fat, cubed
1/4 ts Ground allspice
1/2 ts Crushed caraway seeds
1/2 ts Dried marjoram
1 t Freshly ground white
-pepper
1 t Salt, or to taste
"Bratwurst resembles plump hot dogs. This recipe makes
three pounds." 1. Prepare the casings.
2. Grind the pork, veal, and pork fat separately
through the fine blade of the grinder.
3. Mix the ground meats and grind again.
4. Add the remaining ingredients to the meat mixture
and mix thoroughly.
5. Stuff the mixture into the casings and twist off
into four- or five-inch lengths.
6. Refrigerate for up to two days. The bratwurst can
be pan fired or grilled over charcoal.
