MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bratwurst
Categories: Sausages
Yield: 5 Pounds

2 1/2 lb Lean veal
2 1/2 lb Lean pork
1 ts White pepper
1 1/2 c Water
1 1/2 ts Mace
1 c Fine bread crumbs;
- soaked in:
1/2 c Milk
1 1/2 ts Nutmeg
3 ts Salt

Try substituting 2 ts dried sage for the maceand nutmeg--delicious!

Cube the meats, mix together, and grind twice. Add mace, nutmeg, salt
& pepper, and grind a 3rd time.

Using your hands, combine the meat with the bread crumbs. Add the
water and beat with a wooden spoon until light and fluffy.

Stuff into pork casings and tie securely into desired lengths. The
bratwurst may be fried lightly in butter, but are also delicious
dipped in milk and then broiled or grilled over charcoal.

Recipe FROM: The Complete Sausage Cookbook by Riddle & Danley, 1977

Recipe FROM: <news:10i7lgt$2eau2$1@dont-email.me>,
<news:rec.food.cooking/1579104>

Posted by: Ed P <esp@snet.n>

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