Recipe - Bratwurst (Sausage Making)

3 Feet small (11/2inch
diameter) hog casings
1 One half pound Lean pork butt, cubed
1 pound Veal, cubed
One half pound Pork fat, cubed
One fourth teaspoon Ground allspice
One half teaspoon Crushed caraway seeds
One half teaspoon Dried marjoram
1 teaspoon Freshly ground white
pepper
1 teaspoon Salt, or to taste

"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 fiveinch lengths. 6. Refrigerate for up to two days. The bratwurst can
be pan fired or grilled over charcoal.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini