Bratwurst Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3: Feet small, (1-1/2-inch diameter) hog casings
1 1/2 lbs: Lean pork butt, cubed
1 lbs: Veal, cubed
1/2 lbs: Pork fat, cubed
1/4 tsp: Ground allspice,
1/2 tsp: Crushed caraway seeds,
1/2 tsp: Dried marjoram,
1 tsp: Freshly ground white pepper,
1 tsp: Salt, or to taste
Directions:
"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.
Source from luhu.jp
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.
Source from luhu.jp