Title: Bratwurst (sausage making)
 Categories: Sausages, Meats
      Yield: 5 Lbs
 
  2 1/2 lb Lean veal
  2 1/2 lb Lean pork
      1 ts White pepper
  1 1/2 c  Water
  1 1/2 ts Mace
      1 c  Fine breacrumbs
           - soaked in
    1/2 c  Milk
  1 1/2 ts Nutmeg
      3 ts Salt
 
  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.