Title: Homemade bratwurst
 Categories: Pork
      Yield: 8 Servings
 
      3 x  FT. 1 1/2" HOG CASINGS
  1 1/2 lb LEAN PORK BUTT, CUBED
      1 lb VEAL, CUBED
    1/2 lb PORK FAT, CUBED
    1/4 ts ALLSPICE
    1/2 ts CRUSHED CARAWAY SEED
    1/2 ts DRIED MARJORAM
      1 ts WHITE PEPPER
      1 ts SALT
 
  SOAK AND PREPARE THE HOG CASINGS. GRIND THE PORK, VEAL, AND FAT
  SEPARATELY THROUGH THE FINE BLADE OF THE MEAT GRINDER. MIX TOGETHER
  THE MEATS AND GRIND AGAIN. ADD REMAINING INGREEDIENTS AND MIX
  THOROUGHLY. STUFF THE MIXTURE INTO THE CASINGS AND TWIST OFF INTO 4
  TO 5 INCH LENGTHS. NOTE: THESE ARE FRESH AND SHOULD BE KEPT IN THE
  REFRIGERATOR NO LONGER THAN TWO DAYS. THE SAUSAGES CAN BE GRILLED OR
  PAN FRIED.