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Bratwurst (German Sausage)
1
½
cup fresh white bread crumbs
cup milk
2
2
1
1
1
8
2
½ lbs lean veal, preferably shoulder
½ lbs pork belly or fatty pork butt
tbls plus 2 tsp salt
tsp freshly ground white pepper
½ tsp freshly ground nutmeg
yards prepared casings, about 4 oz.
tbsp melted salted butter
1
2
. 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.
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. Add
butter to the pan and cook uncovered, turning, until the sausages are evenly browned,
about 10 minutes.
Bratwurst (German Sausage)
9
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