Anonymous Tue May 23 19:34:17 2006

3 Pounds pork -- fine ground

2 pounds veal

1 tablespoon salt

1 tablespoon pepper

2 teaspoons nutmeg

2 teaspoons mace

1 cup water

Combine all ingredients. Stuff into hog casing with above mixture. Cover the Bratwurst with

hot water, bring to a boil and then remove from heat. Allow sausages to stay in water until

they feel firm, then drain them. Dip in milk and broil until they are golden brown on all

sides. Source: Sausage-Making Cookbook by Jerry Predika