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Bratwurst


3 Feet small hog casings
1 1/2 lb lean pork butt
1 lb veal
1/2 lb pork fat
1/4 t. ground allspice
1/2 t. crushed caraway seeds
1/2 t. dried marjoram
1 t. freshly ground white pepper
1 t. Salt, or to taste

"Bratwurst is a favorite food here in Wisconsin. This recipe makes three pounds."
1. Prepare the casings.
2. Grind the pork, veal, and pork fat separately through the fine blade of the grinder.
3. Mix the ground meats and grind again.
4. Add the remaining ingredients to the meat mixture and mix thoroughly.
5. Stuff the mixture into the casings and twist off into lengths.
6. Refrigerate for up to two days or freeze for about two months. The bratwurst can be pan fired or grilled over charcoal.

Note: Try marinating the brats in beer. All you do is take a can or bottle of beer and poke holes into the sausages. Marinate for a few hours in the beer then cook on your grill. This is so yummy!!!