Bratwurst

Title:
Bratwurst

Yield:
3 Lbs

Categories:
Pork,
German,
Margs




Ingredients:





     1    6ft. PORK CASINGS


          RINSED WELL


     1    2-1/2 Lb BONELESS PORK


          SHOULDER ROAST, WELL CHILLED


   1/2 lb BONELESS VEAL, WELL


          CHILLED


 1 3/4 ts BLACK PEPPER


 1 1/2 ts SALT


   3/4 ts SUGAR


   1/2 ts DRY MUSTARD


   1/2 ts GROUND MACE


   1/2 ts DRIED MARJORAM, CRUSHED


   1/2 ts GROUND NUTMEG






 TRIM FAT ON THE CHILLED PORK ROAST AND VEAL TO 1/4 INCH; DISCARD TIMMED


 FAT. CUT MEAT INTO 1/2 INCH CUBES. WITH COARSE BLADE IN FOOD GRINDER, GRIND


 TOGETHER PORK AND VEAL.  IN A SMALL BOWL COMBINE SPICES, MIX WELL AND


 SPRINKLE OVER MEAT MIXTURE; MIX THOROUGHLY. WITH COARSE BLADE OF FOOD


 GRINDED, GRIND MEAT WITH SPICES UNTIL WELL MIXED. FILL PORK CASINGS WITH


 MEAT. COOK IN WATER ABOUT 10 MINUTES. DRIAN OFF WATER AND CONTINUE TO COOK


 10 MORE MINUTES. OR BROIL AFTER DRAINED.


 Posted to MC-Recipe Digest V1 #1050 by valerie@nbnet.nb.ca (valerie) on Jan


 29, 1998