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Bratwurst - Linda s
Ingredients:
1/4 Cup white bread with no crust
3/4 cup milk
10 ounces veal
22 ounces pork with some fat
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon mace
1/2 teaspoon minced fresh marjoram
-or 1/4 tsp. dried (crumbled)
prepared hog casings
Instructions:
Soak the bread in the milk for 10 minutes. Then drain, reserving the
milk. Grind the bread, veal, and pork in a food processor, in batches
if necessary, until emulsified. They can also be coarsely ground in
a meat grinder for a more unusual, but still authentic bratwurst.
Stir the salt, pepper, mace, and marjoram into the milk, then stir
or process the milk into the meats. Stuff firmly into prepared hog
casings and tie off in 4" lengths. It is easier to stuff the casings
if you let the mixture stiffen, covered, in the refrigerator for 1
to 2 hours, but not essential. Prick any air pockets with a pin. Poach
the sausages for 20 minutes. You can eat them right away, or you can
fry them in butter over low heat until browned all over. You can also
barbecue or grill them raw. Never fry the sausages until you're ready
to eat them. Raw sausages can be refrigerated for 2 to 3 days, poached
will keep for 1 week. They can also be frozen, raw or poached, for
up to 3 months. Makes 2 1/2 pounds raw sausage From 'The Savory Sausage:
A Culinary Tour Around the World', copyright 1987 Linda Merinoff. |
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