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Minnesota Fresh Bratwurst
Ingredients:
5 pounds pork butt -- trimmed of fat
5 pounds veal -- lean, all cuts
1 pint 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
Instructions:
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 10-30 minutes before grilling. *Powdered
dextrose is also known as corn or priming sugar and can be found in
homebrew supply shops. Posted to the BBQ List by Kit Anderson
on Apr 30, 1998. |
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