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CATEGORY CUISINE TAG YIELD
Meats, Dairy Pork, Sausage, Veal 5 Servings

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 breadcrumbs 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) Posted to
recipelu-digest by  "Diane Geary" <diane@keyway.net> on Mar 12, 1998

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

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


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