Bratwurst(2) (Sausage Making)

Title:
Bratwurst(2) (Sausage Making)

Yield:
5 Servings

Categories:
Pork,
Veal,
Sausage




Ingredients:





 2 1/2 lb Lean veal


 2 1/2 lb Lean pork


     1 ts White pepper


 1 1/2 c  Water


 1 1/2 ts Mace


     1 c  Fine breadcrumbs soaked in


   1/2 c  Milk


 1 1/2 ts Nutmeg


     3 ts Salt






 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)


 Posted to recipelu-digest by "Diane Geary" 
on Mar 12,


 1998