Bratwurst (home Sausage Making) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3: Feet small, (1-1/2-inch
1/4 tsp: Ground allspice,
-diameter) hog casings,
1/2 tsp: Crushed caraway seeds,
1 1/2 lbs: Lean pork butt, cubed
1/2 tsp: Dried marjoram,
1 lbs: Veal, cubed
1 tsp: Freshly ground white pepper,
1/2 lbs: Pork fat, cubed
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.
FROM: Tandika Star, Jul-22-90 2:29pm Source: "Home Sausage Making",
Reavis
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.
FROM: Tandika Star, Jul-22-90 2:29pm Source: "Home Sausage Making",
Reavis
Source from luhu.jp