Bratwurst (sausage Making)

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Meats, Sausages	5	Lbs

INGREDIENTS

2 1/2	lb	Lean veal
2 1/2	lb	Lean pork
1	t	White pepper
1 1/2	c	Water
1 1/2	t	Mace
1	c	Fine breacrumbs
		soaked in
1/2	c	Milk
1 1/2	t	Nutmeg
3	t	Salt

INSTRUCTIONS

Try substituting 2 teaspoons dried sage for the mace and nutmeg --
delicious!  Cube the meats, mix together, and grind twice. Add mace,
nutmeg, salt  and pepper and grind a third time. Using your hands,
combine the meat  with the bread crumbs. Add the water *and beat with a
wooden spoon  until light and fluffy. Stuff into pork casings and tie
securely into  desired lengths. The bratwurst may be fried lightly in
butter, but  are also delicious dipped in milk and then broiled or
grilled over  charcoal.  from "The Complete Sausage Cookbook" by Riddle
& Danley San Francisco  Book Company, San Francisco (1977) [-=PAM=-]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 707 Calories From Fat: 324 Total Fat: 35.9g Cholesterol: 319.5mg Sodium: 1690.7mg Potassium: 1593.8mg Carbohydrates: 2.1g Fiber: <1g Sugar: 1.4g Protein: 88g