jueves, 10 de abril de 2008

Bratwurst

Bratwurst

1 1/2 lb Lean pork butt, cubed
1 lb Veal, cubed
1/2 lb Pork fat, cubed
1/4 ts Ground allspice
1/2 ts Crushed caraway seeds
1/2 ts Dried marjoram
1 ts Fresh ground white pepper
1 ts Salt, or to taste
3 Ft small (1-1/2-inch diameter) hog casings

Prepare the casings. Grind the pork, veal, and pork fat separately through the fine blade of the grinder.Mix
the ground meats and grind again.Add the remaining ingredients to the meat mixture and mix thoroughly.
Stuff the mixture into the casings and twist off into four- or five-inch lengths. Refrigerate for up to two
days.The bratwursts can be pan fried or grilled over charcoal.

International Recipes

la cocina de Dani Garcia. Marbella.