Bratwurst Recipe

• 3 x Feet small (1-1/2-inch diameter) hog casings
• 1 1/2 lb Lean pork butt, cubed
• 1 lb Veal, cubed
• 1/2 lb Pork fat, cubed
• 1/4 tsp Grnd allspice
• 1/2 tsp Crushed caraway seeds
• 1/2 tsp Dry marjoram
• 1 tsp Freshly grnd white pepper
• 1 tsp Salt, or possibly to taste

1. "Bratwurst resembles plump warm dogs.
2. This recipe makes three pounds."
3. 1.Prepare the casings.
4. 2.
5. Grind the pork, veal, and pork fat separately through the fine blade of the grinder.
6. 3.
7. Mix the grnd meats and grind again.
8. 4.
9. Add in the remaining ingredients to the meat mix and mix thoroughly.
10. 5.
11. Stuff the mix into the casings and twist off into four- or possibly five-inch lengths.
12. 6.
13. Chill for up to two days.
14. The bratwurst can be pan fired or possibly grilled over charcoal.

diameter, pork butt, pork fat, allspice, caraway seeds, marjoram, freshly grnd white pepper, salt

Taken from cookeatshare.com/recipes/bratwurst-91257 (may not work)