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Replying to:

If you have a recipe for making "Bratwurst Sausage" it would end my hours and hours of searching.


Thank you in advance.


Al

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Replying to:

Hi Al,


I have to admit I have never made my own sausage. Actually I don't eat it that often. I did a search and found quite a few.


The first one sounded good. I have nothing to do with this company. I'm not making money from them another words by sending you their link. Just wanted to let you know that : )




1.http://www.himtnjerky.com/product/bratwurst_sausage.php


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Bratwurst (Sausage Making)


This recipe makes three pounds.




3 Ft small hog casings -(1-1/2-inch diameter)


1 1/2 lb Lean pork butt, cubed


1 lb Veal, cubed


1/2 lb. Pork fat, cubed


1/4 tsp. Ground allspice


1/2 tsp. Crushed caraway seeds


1/2 tsp. Dried marjoram


1 t Fresh ground white pepper


1 t Salt, or to taste




Prepare the casings.


Grind the pork, veal, and pork fat separately through the fine blade of the grinder. Mix the ground meats and grind again. Add the remaining ingredients to the meat mixture and mix thoroughly. Stuff the mixture into the casings and twist off into four-or five-inch lengths. Refrigerate for up to two days. The bratwurst can be pan fired or grilled over charcoal.




----------------


Bratwurst




1 1/2 lbs pork butt


1/2 lb chicken thighs


1/2 lb beef


1/2 lb pork back fat


1 tbsp salt


1 tsp sugar


1 tsp fresh ground pepper


1 tsp ground mace


1 tsp ground caraway


1/2 tsp ground ginger


1/2 cup milk


medium hog casings




Mix the meats, fat, and seasonings in large bowl. Grind finely through 1/8 inch plate. Add milk and knead till spices are mixed well into meat. Stuff into casings and tie into 5 inch links. Leave raw or poach 20 minutes before storing. Keeps 3 days refrigerated or 2 months frozen.




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Bitsy~

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Replying to:

If you have a recipe for making "Bratwurst Sausage" it would end my hours and hours of searching.


Thank you in advance.


Al

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Replying to:

Dear Bitsey:


Thanks a million for the fast response, I will try both recipies and give you my rating of each. This is exiting I finely have a Bratwurst recipy to make.




Thank you again




Al




Thank[8-)][Piggy]

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Replying to:

Hi Al,


I have to admit I have never made my own sausage. Actually I don't eat it that often. I did a search and found quite a few.


The first one sounded good. I have nothing to do with this company. I'm not making money from them another words by sending you their link. Just wanted to let you know that : )




1.http://www.himtnjerky.com/product/bratwurst_sausage.php


-------------




Bratwurst (Sausage Making)


This recipe makes three pounds.




3 Ft small hog casings -(1-1/2-inch diameter)


1 1/2 lb Lean pork butt, cubed


1 lb Veal, cubed


1/2 lb. Pork fat, cubed


1/4 tsp. Ground allspice


1/2 tsp. Crushed caraway seeds


1/2 tsp. Dried marjoram


1 t Fresh ground white pepper


1 t Salt, or to taste




Prepare the casings.


Grind the pork, veal, and pork fat separately through the fine blade of the grinder. Mix the ground meats and grind again. Add the remaining ingredients to the meat mixture and mix thoroughly. Stuff the mixture into the casings and twist off into four-or five-inch lengths. Refrigerate for up to two days. The bratwurst can be pan fired or grilled over charcoal.




----------------


Bratwurst




1 1/2 lbs pork butt


1/2 lb chicken thighs


1/2 lb beef


1/2 lb pork back fat


1 tbsp salt


1 tsp sugar


1 tsp fresh ground pepper


1 tsp ground mace


1 tsp ground caraway


1/2 tsp ground ginger


1/2 cup milk


medium hog casings




Mix the meats, fat, and seasonings in large bowl. Grind finely through 1/8 inch plate. Add milk and knead till spices are mixed well into meat. Stuff into casings and tie into 5 inch links. Leave raw or poach 20 minutes before storing. Keeps 3 days refrigerated or 2 months frozen.




--------------




Bitsy~

--- --- --- --- --- --- --- --- ---

Replying to:

If you have a recipe for making "Bratwurst Sausage" it would end my hours and hours of searching.


Thank you in advance.


Al