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Bratwurst 2


2 1/2 lb Lean veal
2 1/2 lb Lean pork
3 ts Salt
1 ts White pepper
1 1/2 c Water
1 1/2 ts Mace (2 teaspoons dried sage can be substituted for the mace and nutmeg)
1 1/2 ts Nutmeg
1 c Fine breacrumbs- soaked in 1/2 c Milk


1. Cube the meats, mix together, and grind twice.Add mace, nutmeg, salt and pepper and grind a third

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

3. 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.