Title: Chicken Bratwurst
Categories: Makemeat
Yield: 3 Poundsgs

3		Feet small hog or sheep casings
3	lb	Chicken meat, 15% fat
1/2	ts	Allspice
3/4	ts	Caraway seeds, crushed
3/4	ts	Dried marjoram
1	ts	Fine grind white pepper
1	ts	Salt, to taste

Grind meat through the fine disk; mix with remaining ingredients and chill in refrigerator 30 minutes. Run thru fine disk again. Prepare casings and stuff. Refrigerate up to two days or freeze.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94

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