Homemade Bratwurst (German Pork & Veal Sausages)

• 1 lb fresh boneless veal, trimmed of all visible fat and gristle
• 1 lb fresh boneless pork loin, trimmed of all visible fat and gristle
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground mace
• pork sausage casing, such as pork casings (to stuff sausages)
• water
• milk

1. You will need to have a meat grinder and butcher's twine to prepare this recipe.
2. Make sure all visible fat and gristle has been trimmed from the meats.
3. Cut meat into very small pieces, then place in a bowl with salt, nutmeg, and mace and mix to combine.
4. Put the meat mixture through a very clean meat grinder three times.
5. Mix the ground meat mixture with 1/2 cup water.
6. Stuff casings, being careful not to tear, tying ends with butcher twine.
7. The number and size of sausages you can make will depend on how small or large the casings you purchased are.
8. To cook the bratwurst, set sausages into a pot and fill with enough cold water to cover.
9. Bring to a boil, then immediately remove from the heat.
10. Let stand 3-5 minutes, or until firm.
11. Drain water.
12. Pour some milk into a bowl and dip each bratwurst into the milk.
13. Set dipped bratwurst onto a greased broiler pan and broil or grill until golden brown under low-medium (300-350u0b0F if broiling) heat for about 15-20 minutes or until cooked through.
14. Makes enough filling for 4-6 servings.
15. They should be stuffed and cooked the same day.

veal, pork loin, salt, freshly grated nutmeg, ground mace, pork sausage casing, water, milk

Taken from www.food.com/recipe/homemade-bratwurst-german-pork-veal-sausages-47781 (may not work)