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Yield: 3 lbs
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 ts Fresh ground white pepper
1 ts 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.
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