Bratwurst

• 3 feet sausage casing
• 1 1/2 pounds pork shoulder cubed
• 1 pound veal cubed
• 1/2 pound pork fat cubed
• 1/4 teaspoon allspice ground
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon marjoram dried
• 1 teaspoon white pepper freshly ground
• 1 teaspoon salt or to taste

1. Prepare the casings.
2. Grind the pork, veal, and pork fat separately through the fine 3.
3. Mix the ground meats and grind again.
4. Add the remaining ingredients to the meat mixture and mix 5.
5. Stuff the mixture into the casings and twist off into four- or five-
6. Refrigerate for up to two days.
7. The bratwurst can be pan fired or grilled over charcoal.

feet sausage casing, pork shoulder, veal, pork, allspice ground, caraway seeds, marjoram dried, white pepper, salt

Taken from recipeland.com/recipe/v/bratwurst-31814 (may not work)