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Bratwurst - Rich s
Ingredients:
3 feet small (1-1/2-inch
-diameter) hog casings
1-1/2 pounds lean pork butt -- cubed
1 pound veal -- cubed
1/2 pound pork fat -- cubed
1/4 teaspoon ground allspice
1/2 teaspoon crushed caraway seeds
1/2 teaspoon dried marjoram
1 teaspoon freshly ground white pepper
1 teaspoon salt -- or to taste
Instructions:
Bratwurst resembles plump hot dogs. This recipe makes three pounds.
1. Prepare the casings. 2. Grind the pork, veal, and pork fat separately
through the fine blade of the grinder. 3. Mix the ground meats and
grind again. 4. Add the remaining ingredients to the meat mixture
and mix thoroughly. 5. Stuff the mixture into the casings and twist
off into four- or five-inch lengths. 6. Refrigerate for up to two
days. The bratwurst can be pan fired, barbecued, or grilled over charcoal.
Source: Rich Harper |
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