Title: Bratwurst
Categories: Pork, German, Margs
Yield: 3 Lbs

1 6ft. PORK CASINGS
RINSED WELL
1 2-1/2 Lb BONELESS PORK
SHOULDER ROAST, WELL CHILLED
1/2 lb BONELESS VEAL, WELL
CHILLED
1 3/4 ts BLACK PEPPER
1 1/2 ts SALT
3/4 ts SUGAR
1/2 ts DRY MUSTARD
1/2 ts GROUND MACE
1/2 ts DRIED MARJORAM, CRUSHED
1/2 ts GROUND NUTMEG

TRIM FAT ON THE CHILLED PORK ROAST AND VEAL TO 1/4 INCH; DISCARD TIMMED
FAT. CUT MEAT INTO 1/2 INCH CUBES. WITH COARSE BLADE IN FOOD GRINDER, GRIND
TOGETHER PORK AND VEAL. IN A SMALL BOWL COMBINE SPICES, MIX WELL AND
SPRINKLE OVER MEAT MIXTURE; MIX THOROUGHLY. WITH COARSE BLADE OF FOOD
GRINDED, GRIND MEAT WITH SPICES UNTIL WELL MIXED. FILL PORK CASINGS WITH
MEAT. COOK IN WATER ABOUT 10 MINUTES. DRIAN OFF WATER AND CONTINUE TO COOK
10 MORE MINUTES. OR BROIL AFTER DRAINED.
Posted to MC-Recipe Digest V1 #1050 by valerie@nbnet.nb.ca (valerie) on Jan
29, 1998