Bratwurst 3
meats, sausage
4 lb pork butt; fine ground
2 lb veal; fine ground
1/2 teaspoon allspice, ground
1 teaspoon caraway seeds
1 teaspoon marjoram, dried
1 1/2 teaspoon pepper, white
3 teaspoon salt
1 cup water, cold
Combine all ingredients, mix well and put through the fine blade of the grinder again. Stuff into hog casing.
Sausage-Making Cookbook by Jerry Predika **Recipe from the collection of Clarence Fontish**
From: "Harry Jiles" Date: 11 Feb 97 Bbq Mailing List Ä
Yield: 10 servings