Bratwurst

• 3 lbs veal, trimmed
• 7 lbs pork shoulder, trimmed
• 1 pint milk, cold
• 1 ounce fine salt
• 12 ounce white pepper, ground
• 2 ounces mace
• 2 ounces ginger
• 2 ounces nutmeg
• 1 lb powdered soy protein concentrate
• 4 large eggs, well-beaten
• 5 ounces fresh parsley, finely chopped
• collagen or hog casing (32-35 mm)
• veal stock, cold

1. Grind the veal and pork with a 3/8 in.
2. (0.95 cm) plate.
3. Place the ground meat into a mixing tub and add all remaining ingredients.
4. Mix very thoroughly.
5. Return to the cooler and chill at least 1 hour.
6. Stuff the prepared casings.Tie into 4 in.
7. (10 cm) links.
8. Poach the sausages in good veal stock for the best flavor.
9. Cover with the cold stock and heat gently.
10. Maintain a temperature of no more than 160 F (710C).
11. When the sausages reach an internal temperature of 140 F (60 C), remove from the stock.
12. Cool quickly.
13. Dry wrap, and refrigerate for use.

veal, pork shoulder, milk, salt, white pepper, mace, ginger, nutmeg, powdered soy protein concentrate, eggs, parsley, collagen, veal stock

Taken from www.food.com/recipe/bratwurst-73 (may not work)