Title: Bratwurst
Categories: Breakfast, Meats, Main dish
Yield: 1 Servings

3 Feet small (1-1/2-inch
-diameter) hog casings
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 ts Freshly ground white
-pepper
1 ts Salt, or to taste

"Bratwurst resembles plump hot dogs. This recipe makes three pounds." 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini