Title: Bratwurst
Categories: Sausage Meat Main
Yield: 1 Servings

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	ts	Freshly ground white pepper
1	ts	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.

Tandika * From: Rich Harper

Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber

Posted 12-25-93 by DALE SHIPP on F-Cooking

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com

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