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Bratwurst - Rich's

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsCopper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 feet small

  3. 1-1/2-inch

  4. -diameter) hog casings

  5. 1 1/2 pounds lean pork butt -- cubed

  6. 1 pound veal -- cubed

  7. 1/2 pound pork fat -- cubed

  8. 1/4 teaspoon ground allspice

  9. 1/2 teaspoon crushed caraway seeds

  10. 1/2 teaspoon dried marjoram

  11. 1 teaspoon freshly ground white pepper

  12. 1 teaspoon salt -- or to taste

Instructions Jump to Ingredients ↑

  1. Bratwurst resembles plump hot dogs. This recipe makes three pounds.

  2. Prepare the casings.

  3. Grind the pork, veal, and pork fat separately through the fine blade of the grinder.

  4. Mix the ground meats and grind again.

  5. Add the remaining ingredients to the meat mixture and mix thoroughly.

  6. Stuff the mixture into the casings and twist off into four- or five-inch lengths.

  7. Refrigerate for up to two days. The bratwurst can be pan fired, barbecued, or grilled over charcoal.

  8. Source: Rich Harper

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