Homemade Bratwurst (German Pork & Veal Sausages)

• fresh boneless veal, trimmed of all visible fat and gristle↗1 lb
• fresh boneless pork loin, trimmed of all visible fat and gristle↗1 lb
• salt↗1 1⁄2 teaspoons
• freshly grated nutmeg1⁄2 teaspoon
• ground mace1⁄2 teaspoon
• pork sausage casing, such as pork casings (to stuff sausages)
• water↗
• milk↗

Step-by-step instructions

1. 1

   You will need to have a meat grinder and butcher's twine to prepare this recipe.

2. 2

   Make sure all visible fat and gristle has been trimmed from the meats.

3. 3

   Cut meat into very small pieces, then place in a bowl with salt, nutmeg, and mace and mix to combine.

4. 4

   Put the meat mixture through a very clean meat grinder three times.

5. 5

   Mix the ground meat mixture with 1/2 cup water.

6. 6

   Stuff casings, being careful not to tear, tying ends with butcher twine.

7. 7

   The number and size of sausages you can make will depend on how small or large the casings you purchased are.

8. 8

   To cook the bratwurst, set sausages into a pot and fill with enough cold water to cover.

9. 9

   Bring to a boil, then immediately remove from the heat.

10. 10

    Let stand 3-5 minutes, or until firm.

11. 11

    Drain water.

12. 12

    Pour some milk into a bowl and dip each bratwurst into the milk.

13. 13

    Set dipped bratwurst onto a greased broiler pan and broil or grill until golden brown under low-medium (300-350°F if broiling) heat for about 15-20 minutes or until cooked through.

14. 14

    Makes enough filling for 4-6 servings.

15. 15

    They should be stuffed and cooked the same day.