Title: Bratwurst
 Categories: Pork, German, Margs
      Yield: 3 Lbs
 
      1    6ft. PORK CASINGS
           RINSED WELL
      1    2-1/2 Lb BONELESS PORK
           SHOULDER ROAST, WELL CHILLED
    1/2 lb BONELESS VEAL, WELL
           CHILLED
  1 3/4 ts BLACK PEPPER
  1 1/2 ts SALT
    3/4 ts SUGAR
    1/2 ts DRY MUSTARD
    1/2 ts GROUND MACE
    1/2 ts DRIED MARJORAM, CRUSHED
    1/2 ts GROUND NUTMEG
 
  TRIM FAT ON THE CHILLED PORK ROAST AND VEAL TO 1/4 INCH; DISCARD
  TIMMED FAT. CUT MEAT INTO 1/2 INCH CUBES. WITH COARSE BLADE IN FOOD
  GRINDER, GRIND TOGETHER PORK AND VEAL.  IN A SMALL BOWL COMBINE
  SPICES, MIX WELL AND SPRINKLE OVER MEAT MIXTURE; MIX THOROUGHLY. WITH
  COARSE BLADE OF FOOD GRINDED, GRIND MEAT WITH SPICES UNTIL WELL
  MIXED. FILL PORK CASINGS WITH MEAT. COOK IN WATER ABOUT 10 MINUTES.
  DRIAN OFF WATER AND CONTINUE TO COOK 10 MORE MINUTES. OR BROIL AFTER
  DRAINED.