German Homemade Bratwurst (Pork and Veal Sausage)




1/2 lb. fresh veal
1 lb. pork loin
1-1/2 tsp. salt
1 tsp. pepper
1/2 tsp. grated nutmeg
1/2 tsp. mace
Pork casings


Combine all ingredients; put through grinder 3 times. Mix with about 1/2 cup water; fill pork casings.

BROILED BRATWURST: Cover bratwurst with hot water. Bring to a boil and remove from heat immediately. Let stand in the hot water a few minutes until firm. Drain; dip bratwurst in milk. Place in broiler and cook until golden brown under low to moderate heat. Serves 4.

How We Cook at Luchow's

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