Title: Bratwurst 3
Categories: Meat German Sausage
Yield: 10 Servings

4	lb	Pork butt; fine ground
2	lb	Veal; fine ground
1/2	ts	Allspice, ground
1	ts	Caraway seeds
1	ts	Marjoram, dried
1 1/2	ts	Pepper, white
3	ts	Salt
1	c	Water, cold

Combine all ingredients, mix well and put through the fine blade of the grinder again. Stuff into hog casing.

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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