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Ingredientes
- 4 x feet small (1 1/2 inch diameter) hog casings
- 2 lb Lean pork butt, cubed
- 1Â 1/2 lb Veal, cubed
- 1/2 lb Pork fat, cubed
- 1/4 tsp Grnd allspice
- 1/2 tsp Crushed caraway seeds
- 1/2 tsp Dry marjoram
- 1 Tbsp. Grnd cayenne pepper
- 1 Tbsp. Freshly grnd white pepper
- 1 Tbsp. Salt, or possibly to taste
Direcciones
- Prepare the casings. Soak the casing about an hour in cool water to soften it and to loosen the salt in that it is packed. Cut into 3 foot lengths, then place the narrow end of the sausage stuffer in one end of the casing.
- Place the wide end of the stuffer up against the sink faucet and run cool water through the inside of the casing to remove any salt. Roll up the casing you don't intend to use; put about 2 inches of coarse salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt. Close tightly and chill for later use.
- Grind the pork, veal, and pork fat separately through the fine blade of the grinder. Mix the grnd meats and grind again. Add in the remaining ingredients to the meat mix and mix thoroughly. Stuff the mix into the casings and twist off into six inch lengths. Chill for up to two days or possibly freeze. The bratwurst can be pan fried or possibly grilled.
- Yield: 3 1/2 lbs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 439g | |
| Recipe makes 3 servings | |
| Calories 952 | |
| Calories from Fat 632 | 66% |
| Total Fat 70.09g | 88% |
| Saturated Fat 24.43g | 98% |
| Trans Fat 0.68g | |
| Cholesterol 304mg | 101% |
| Sodium 2605mg | 109% |
| Potassium 1346mg | 38% |
| Total Carbs 2.73g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.2g | 0% |
| Protein 73.23g | 117% |
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