Title: Homemade Bratwurst
Categories: Pork
Yield: 8 Servings
| 3 | x | FT. 1 1/2" HOG CASINGS |
| 1 1/2 | lb | LEAN PORK BUTT, CUBED |
| 1 | lb | VEAL, CUBED |
| 1/2 | lb | PORK FAT, CUBED |
| 1/4 | ts | ALLSPICE |
| 1/2 | ts | CRUSHED CARAWAY SEED |
| 1/2 | ts | DRIED MARJORAM |
| 1 | ts | WHITE PEPPER |
| 1 | ts | SALT |
SOAK AND PREPARE THE HOG CASINGS. GRIND THE PORK, VEAL, AND FAT SEPARATELY
THROUGH THE FINE BLADE OF THE MEAT GRINDER. MIX TOGETHER THE MEATS AND
GRIND AGAIN. ADD REMAINING INGREEDIENTS AND MIX THOROUGHLY. STUFF THE
MIXTURE INTO THE CASINGS AND TWIST OFF INTO 4 TO 5 INCH LENGTHS. NOTE:
THESE ARE FRESH AND SHOULD BE KEPT IN THE REFRIGERATOR NO LONGER THAN TWO
DAYS. THE SAUSAGES CAN BE GRILLED OR PAN FRIED.