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Bratwurst - Linda's


1/4 Cup white bread with no crust
3/4 cup milk
10 ounces veal
22 ounces pork with some fat
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon mace
1/2 teaspoon minced fresh marjoram or 1/4 tsp. d
prepared hog casings

Soak the bread in the milk for 10 minutes. Then drain, reserving the milk. Grind the bread, veal, and pork in a food processor, in batches if necessary, until emulsified. They can also be coarsely ground in a meat grinder for a more unusual, but still authentic bratwurst. Stir the salt, pepper, mace, and marjoram into the milk, then stir or process the milk into the meats. Stuff firmly into prepared hog casings and tie off in 4" lengths. It is easier to stuff the casings if you let the mixture stiffen, covered, in the refrigerator for 1 to 2 hours, but not essential. Prick any air pockets with a pin. Poach the sausages for 20 minutes. You can eat them right away, or you can fry them in butter over low heat until browned all over. You can also barbecue or grill them raw. Never fry the sausages until you're ready to eat them. Raw sausages can be refrigerated for 2 to 3 days, poached will keep for 1 week. They can also be frozen, raw or poached, for up to 3 months. Makes 2 1/2 pounds raw sausage From 'The Savory Sausage: A Culinary Tour Around the World', copyright 1987 Linda Merinoff. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00

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