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"The belly rules the mind."--Spanish Proverb

Bratwurst Homemade Pork and Veal Sausages Recipe

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This recipe for Bratwurst Homemade Pork and Veal Sausages is from Lydia's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb fresh boneless veal, trimmed
1 lb fresh boneless pork loin, trimmed
1 1/2 tsp salt
1/2 tsp freshly grated nutmeg
1/2 tsp ground mace
Sausage casings
water
milk
butcher twine
Directions:
Directions:
Make sure all visable fat and gristle has been trimmed from the meat.
Cut meat into very small pieces, then place in a bowl with salt, nutmeg, and mace and mix to combine.
Put the meat mixture through a very clean meat grinder three times.
Mix the ground meat mixture with 1/2 cup water.
Stuff casings, being careful not to tear, tying ends with butcher twine.
The number of servings you can make will depend on how small or large the casings you purchased are.
To cook the bratwurst, set sausages into a pot and fill with enough cold water to cover.
Bring to a boil, then immediately remove from the heat. Let stand 3 to 5 minutes. Or until firm.
Drain the water.
Pour some milk into a bowl, and dip each bratwurst into the bowl.
Set dipped bratwurst onto a greased broiler pand and broil or grill till how you like it (or golden brown) 300 to 350 for about 15 to 20 minutes.

 

 

 

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