HOMEMADE BRATWURST

      Title: HOMEMADE BRATWURST
  Categories: Pork
       Yield: 8 Servings
  
       3 x  FT. 1 1/2" HOG CASINGS
   1 1/2 lb LEAN PORK BUTT, CUBED
       1 lb VEAL, CUBED
     1/2 lb PORK FAT, CUBED
     1/4 ts ALLSPICE
     1/2 ts CRUSHED CARAWAY SEED
     1/2 ts DRIED MARJORAM
       1 ts WHITE PEPPER
       1 ts SALT
  
   SOAK AND PREPARE THE HOG CASINGS. GRIND THE PORK, VEAL, AND FAT
   SEPARATELY THROUGH THE FINE BLADE OF THE MEAT GRINDER. MIX TOGETHER
   THE MEATS AND GRIND AGAIN. ADD REMAINING INGREEDIENTS AND MIX
   THOROUGHLY. STUFF THE MIXTURE INTO THE CASINGS AND TWIST OFF INTO 4
   TO 5 INCH LENGTHS. NOTE: THESE ARE FRESH AND SHOULD BE KEPT IN THE
   REFRIGERATOR NO LONGER THAN TWO DAYS. THE SAUSAGES CAN BE GRILLED OR
   PAN FRIED.
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