| Recipe Title: Sheboygan Brats (fresh farm bratwurst) Contributed by: Dann_L
Note from the Diva
This is a recipe for fresh bratwurst made in the style frequently found in the German communities of the Midwest. My notes on this recipe indicate that I got this recipe from a book (did not record the title) by Bruce Aidells.
Note I make links about 6 inches long. Poached in beer and then grilled. Served on a roll with onions and mustard and washed down with a cold beer. When I don't make links I'll make patties. Grilled bratburgers! I just made myself hungry!
Of course brats are always great when paired with saurkraut.
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List of Ingredients
1 1/2 pounds pork butt
1 lb veal shoulder
1/2 lb pork back fat
1 tbsp salt
1 tsp sugar
1 tsp fresh ground black pepper
1 tsp ground mace
1 tsp ground caraway seeds
1/2 tsp ground ginger
1/2 cup cold milk
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Preparation
| Mix the meats, fat, and all of the seasonings in a large bowl an d grind everything finely through a 1/8 inch plate. Add the cold milk and knead until thoroughly mixed. Sausage is ready for use or to be stuffed into medium hog casings. | Cookbook Category
Pork
Veal
Special Equipment Needed: Hog Casings General Cooking/Prep Method
Freezing
Recipe Type - Categories
Sausage Making
Extra Features of Recipe
Difficulty Level-Moderate
Tested & Approved Recipe
Yes! | 
Appetizers