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3 lb Pork; fine ground
2 lb Veal
1 tb Salt
1 tb Pepper
2 ts Nutmeg
2 ts Mace
1 c Water
Combine all ingredients. Stuff into hog casing with above mixture. Cover the Bratwurst with hot water, bring to a boil and then remove from heat. Allow sausages to stay in water until they feel firm, then drain them. Dip in milk and broil until they are golden brown on all sides.
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