Bratwurst

Total Time: 1 hr 50 mins Preparation Time: 50 mins Cook Time: 1 hr

Ingredients

• 3 lbs veal, trimmed
• 7 lbs lamb shoulder, trimmed
• 1 pint milk, cold
• 1 ounce fine salt
• 1/2 ounce pepper, ground
• 2 ounces mace
• 2 ounces ginger
• 2 ounces nutmeg
• 1 lb powdered soy protein concentrate
• 4 large eggs, well-beaten
• 5 ounces fresh parsley, finely chopped
• collagen or hog casing (32-35 mm)
• veal stock, cold

Recipe

• 1 grind the veal and lamb with a 3/8 in. (0.95 cm) plate.
• 2 place the ground meat into a mixing tub and add all remaining ingredients.
• 3 mix very thoroughly.
• 4 return to the cooler and chill at least 1 hour.
• 5 stuff the prepared casings.tie into 4 in. (10 cm) links.
• 6 poach the sausages in good veal stock for the best flavor.
• 7 cover with the cold stock and heat gently.
• 8 maintain a temperature of no more than 160 f (710c). when the sausages reach an internal temperature of 140 f (60 c), remove from the stock.
• 9 cool quickly.
• 10 dry wrap, and refrigerate for use.