Recipe - Minnesota Fresh Bratwurst

5 pound Pork butt; trimmed of fat
5 pound Veal; lean, all cuts
1 pt Whole milk
1 ounce Fine salt
1 tablespoon Black pepper
1 tablespoon Powdered dextrose
1 teaspoon Ground mace
1 teaspoon Ground coriander
1 teaspoon Ground nutmeg
Hog casings

Grind pork and veal through 3/8" plate. Chill for 1 hour in shallow pan.
Mix spices into milk and stir to dissolve. Pour over meat and mix
thoroughly. Stuff casings and tie off at 4". Refrigerate sausages overnight
to develop flavor. Boil some beer and remove from heat. Add sausages and
allow to stand 1030 minutes before grilling.

*Powdered dextrose is also known as corn or priming sugar and can be found
in homebrew supply shops.

Recipe by: Professional Charcuterie

Posted to bbqdigest by Kit Anderson kitridge@bigfoot.com on Apr 30, 1998