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Homemade Bratwurst

3 ea Ft small (1 1/2 inch) hog casing
1 1/2 lb Lean pork butt, cubed
1 lb Veal, cubed
1/2 lb Pork fat, cubed
1/4 ts Ground allspice
1/2 ts Crushed caraway seeds
1/2 ts Dried marjoram
1 ts Freshly ground white pepper
1 ts Salt, or to taste


1) Soak and prepare the casings. 2) Grind the pork, veal and fat separately through the fine blade of the meat grinder. 3) Mix the meats together and grind again. 4) Add remaining ingredients and mix thoroughly. 5) Stuff the mixture into casings and twist off into 4 to 5 inch lengths. Note: These are fresh (uncured) and should be kept refrigerated no longer than two days. Note: Can be grilled or pan fried.





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