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
Instructions
- 1
In a small bowl, soak the bread crumbs in the milk.
- 2
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.
- 3
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.
- 4
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.
- 5
Add butter to the pan and cook uncovered, turning, until the sausages are evenly browned, about 10 minutes.