Bratwurst(2) (sausage Making) Recipe
Yield: 5 LbsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Lean veal,
2 1/2 lbs: Lean pork,
1 tsp: White pepper,
1 1/2 cup: Water,
1 1/2 tsp: Mace,
1 cup: Fine breacrumbs soaked in,
1/2 cup: Milk,
1 1/2 tsp: Nutmeg,
3 tsp: Salt,
Directions:
Try substituting 2 teaspoons dried sage for the mace and nutmeg --
delicious!
1. Cube the meats, mix together, and grind twice. Add mace, nutmeg,
salt and pepper and grind a third time.
2. Using your hands, combine the meat with the bread crumbs. Add the
water *and beat with a wooden spoon until light and fluffy.
3. Stuff into pork casings and tie securely into desired lengths. The
bratwurst may be fried lightly in butter, but are also delicious
dipped in milk and then broiled or grilled over charcoal.
from "The Complete Sausage Cookbook" by Riddle & Danley
San Francisco Book Company, San Francisco (1977) [-=PAM=-]
Source from luhu.jp
delicious!
1. Cube the meats, mix together, and grind twice. Add mace, nutmeg,
salt and pepper and grind a third time.
2. Using your hands, combine the meat with the bread crumbs. Add the
water *and beat with a wooden spoon until light and fluffy.
3. Stuff into pork casings and tie securely into desired lengths. The
bratwurst may be fried lightly in butter, but are also delicious
dipped in milk and then broiled or grilled over charcoal.
from "The Complete Sausage Cookbook" by Riddle & Danley
San Francisco Book Company, San Francisco (1977) [-=PAM=-]
Source from luhu.jp