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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. You will need to have a meat grinder and butcher's twine to prepare this recipe. | 2. Make sure all visible fat and gristle has been trimmed from the meats. | 3. Cut meat into very small pieces, then place in a bowl with salt, nutmeg, and mace and mix to combine. | 4. Put the meat mixture through a very clean meat grinder three times. | 5. Mix the ground meat mixture with 1/2 cup water. | 6. Stuff casings, being careful not to tear, tying ends with butcher twine. | 7. The number and size of sausages you can make will depend on how small or large the casings you purchased are. | 8. To cook the bratwurst, set sausages into a pot and fill with enough cold water to cover. | 9. Bring to a boil, then immediately remove from the heat. | 10. Let stand 3-5 minutes, or until firm. | 11. Drain water. | 12. Pour some milk into a bowl and dip each bratwurst into the milk. | 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. Makes enough filling for 4-6 servings. | 15. They should be stuffed and cooked the same day. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal gristle	1	lb	boneless trimmed	403.4676	0.0	89.7602	2.2667
pork loin	1	lb	boneless trimmed	784.3218	0.0	95.0762	44.8705
salt	1 1/2	1/2		-	-	-	-
nutmeg	1/2	teaspoon	grated	5.775	0.5422	0.0642	0.3994
mace	1/2	teaspoon	ground	4.0375	0.4292	0.057	0.2752
pork sausage casing				403.4676	0.0	89.7602	2.2667
water				-	-	-	-
milk				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.