Anonymous Tue May 23 19:34:19 2006

1/4 Cup white bread with no crust

3/4 cup milk

10 ounces veal

22 ounces pork with some fat

1 teaspoon salt

1/4 teaspoon white pepper

1/4 teaspoon mace

1/2 teaspoon minced fresh marjoram

-or 1/4 tsp. dried (crumbled)

prepared hog casings

Soak the bread in the milk for 10 minutes. Then drain, reserving the milk. Grind the bread,

veal, and pork in a food processor, in batches if necessary, until emulsified. They can also

be coarsely ground in a meat grinder for a more unusual, but still authentic bratwurst. Stir

the salt, pepper, mace, and marjoram into the milk, then stir or process the milk into the

meats. Stuff firmly into prepared hog casings and tie off in 4