|
|
Bratwurst (German Sausage)
|
|
Ingredients
-
1 cup fresh white bread
crumbs
-
½ cup milk
-
2½ lbs lean veal,
preferably shoulder
-
2½ lbs pork belly or
fatty pork butt
-
1 tbls plus 2 tsp salt
-
1 tsp freshly ground
white pepper
-
1½ tsp freshly ground
nutmeg
-
8 yards prepared casings,
about 4 oz.
-
2 tbsp melted salted
butter
|
|
Directions
-
In a small bowl, soak the
bread crumbs in the milk.
-
Grind the veal and pork
belly together, first coarsely and then finely. Place the meat into
a large bowl. Add the salt, nutmeg, white pepper and softened bread
crumbs. Mix well with your hands until thoroughly blended.
-
Working with about
one-quarter of sausage filling at a time (cover the rest and
refrigerate the remainder). Stuff the casings loosely with the
sausage filling. Pinch and twist into 4 inch links. Refrigerate the
first ones while doing the rest.
-
To cook, prick the
sausages all over to prevent the skins from bursting. Place as many
sausages in a skillet as will fit in a single layer without
crowding. Pour in about one-half
inch of water, cover and simmer over low heat for 20 minutes. Pour
off any liquid. Add
butter to the pan and cook uncovered, turning, until the sausages
are evenly browned, about 10 minutes.
|
|
|
|
Featured Items |
|
|
|
|
Lebkuchen Recipe
Contest Winners!
View The Winners,
and Their Recipes
[Details]
|
|
|
|
|
Jacobs Kroenung Coffee
17.6oz
Only $8.49
|
|
|
|
|
Underberg Bar Pack
12
Bottles
Only $19.99
|
|
|
|
|
Milka Ganze Hazelnuss Bar
100g
Only $2.59
|
|
|
|
|
Ferrero Duplo
10
Pieces
Only $7.99
|
|
|
|
Interested in Advertising?
|
|
