Bratwurst(Sausage Making)

3 Ft small hog casings

-(1-1/2-inch diameter) 1 1/2 lb Lean pork butt, cubed

1 lb Veal, cubed

1/2 lb Pork fat, cubed

1/4 ts Ground allspice

1/2 ts Crushed caraway seeds

1/2 ts Dried marjoram

1 t Fresh ground white pepper

1 t Salt, or to taste

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 or

grilled over charcoal. Compliments of : Kathleen`s Recipe Swap Page http://www.ilos.net/~answers/recipe By [email protected] on Apr 14, 1997