Title: Bratwurst 4
Categories: Meat German Sausage
Yield: 10 Servings

3	lb	Pork; fine ground
2	lb	Veal
1	tb	Salt
1	tb	Pepper
2	ts	Nutmeg
2	ts	Mace
1	c	Water

Combine all ingredients. Stuff into hog casing with above mixture. Cover the Bratwurst with hot water, bring to a boil and then remove from heat. Allow sausages to stay in water until they feel firm, then drain them. Dip in milk and broil until they are golden brown on all sides.

Sausage-Making Cookbook by Jerry Predika **Recipe from the collection of Clarence Fontish**

From: "Harry Jiles" Date: 11 Feb 97 Bbq Mailing List Ä

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