Recipe - German Farmhouse-Style Bratwurst

1 cup Fresh white bread crumbs
One half cup Milk
2 One half pound Lean veal, preferably
shoulder, chilled
2 One half pound Pork belly or fatty pork
butt, chilled
1 tablespoon Plus 2 tsp salt
1 teaspoon Freshly ground white pepper
1 One half teaspoon Freshly ground nutmeg
8 Yards prepared casings,
about 4 oz.
2 tablespoon Melted salted butter

In a small bowl, soak the bread crumbs in the milk. Grind the veal and pork
belly together, first coarsely and then finely. Place th meat in a large
bowl. Add the salt, nutmeg, white pepper and softened bread crumbs. Mix
well with your hands until thoroughly blended. Working with about
onequarter of sausage filling at a time (cover the rest and refrigerate
the remainder). Stuff the casings loosely with the sausage filling. Pinch
and twist into 4 inch links. Refrigerate the first ones while doing the
rest. To cook, prick the sausages all over to prevent the skins from
bursting. Place as many sausages in a skillet as will fit in a single layer
without crowding. Pour in about onehalf inch of water, cover and simmer
over low heat for 20 minutes. Pour off any liquid. Add butter to the pan
and cook uncovered, turning, until the sausages are evenly browned. about
10 minutes. (This sausage not suitable for frying as patties.) Posted to
EATL Digest 05 Mar 97 by kATHERINE L Smith ksmith3002@JUNO.COM on Mar 5,
1997