Bratwurst (sausage making)

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Main Ingredient: Meats
Course: Sausages
Cuisine: German
Yield:

Bratwurst (sausage making) ingredients

3 Ft small hog casings
-(1-½-inch diameter)
1 1⁄2 lb Lean pork butt, cubed
1 lb Veal, cubed
1⁄2 lb pork fat, cubed
1⁄4 t Ground allspice
1⁄2 t Crushed caraway seeds
1⁄2 t dried marjoram
1 t Freshly ground white pepper
1 t Salt, or to taste

Cooking Bratwurst (sausage making)

1. Prepare the casings.
2. Grindi the pork, veal, and pork fat separately through the fine blade of the grinder.
3. Mixi 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.
7. The bratwurst can be pan fired or grilled over charcoal.
8. [-=pam=-.