| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Sausages, Meats |
5 |
Lbs |
INGREDIENTS
| 2 1/2 |
lb |
Lean veal |
| 2 1/2 |
lb |
Lean pork |
| 1 |
ts |
White pepper |
| 1 1/2 |
c |
Water |
| 1 1/2 |
ts |
Mace |
| 1 |
c |
Fine breacrumbs soaked in |
| 1/2 |
c |
Milk |
| 1 1/2 |
ts |
Nutmeg |
| 3 |
ts |
Salt |
INSTRUCTIONS
Try substituting 2 teaspoons dried sage for the mace and nutmeg --
delicious!
1. Cube the meats, mix together, and grind twice. Add mace, nutmeg, salt
and pepper and grind a third time.
2. Using your hands, combine the meat with the bread crumbs. Add the water
*and beat with a wooden spoon until light and fluffy.
3. 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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