Try this Bratwurst(2) (Sausage Making) recipe, or contribute your own.Suggest a better description
Try substituting 2 teaspoons dried sage for the mace and nutmeg -- delicious! 1. Cube the meats, mix together, and grind twice. Add mace, nutmeg, salt and pepper and grind a third time. 2. Using your hands, combine the meat with the bread crumbs. Add the water *and beat with a wooden spoon until light and fluffy. 3. Stuff into pork casings and tie securely into desired lengths. The bratwurst may be fried lightly in butter, but are also delicious dipped in milk and then broiled or grilled over charcoal. from "The Complete Sausage Cookbook" by Riddle & Danley San Francisco Book Company, San Francisco (1977) Posted to recipelu-digest by "Diane Geary"
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|Serving Size: 1 Serving (517g)|
|Recipe Makes: 5|
|Calories from Fat: 1551 (83%)|
|Amt Per Serving||% DV|
|Total Fat 172.4g||230 %|
|Saturated Fat 64.2g||321 %|
|Monounsaturated Fat 82.4g|
|Polyunsanturated Fat 17.3g|
|Cholesterol 311.8mg||96 %|
|Sodium 1459.8mg||50 %|
|Potassium 978.7mg||26 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 17.3g|
|Protein 55.5g||79 %|
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Calories per serving: 1869
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