Recipe - Bratwurst(2) (Sausage Making)

2 One half pound Lean veal
2 One half pound Lean pork
1 teaspoon White pepper
1 One half cup Water
1 One half teaspoon Mace
1 cup Fine breadcrumbs soaked in
One half cup Milk
1 One half teaspoon Nutmeg
3 teaspoon Salt

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)
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Mar 12,
1998