Ingredients
- 3 ft hog casings
- 1/2 diameter
- 400 gr pork butt (lean)
- 260 gr veal
- 130 gr pork fat
- 3 gr pepper (fresh ground white)
- 1 gr allspice (ground)
- 1 gr caraway seeds (crushed)
- 1 gr marjoram (dried)
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 fouror 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 answers@ilos.net on Apr 14, 1997
