Bratwurst

==Description==
===Ingredients===
*1 cup fresh white bread crumbs 
*½ cup milk 
*2½ lbs lean Veal, preferably shoulder
*2½ lbs Pork belly or fatty Pork butt
*1 tbls plus 2 tsp salt 
*1 tsp freshly ground white pepper 
*1½ tsp freshly ground nutmeg 
*8 yards prepared casings, about 4 oz. 
*2 tbsp melted salted butter 
===Directions===
1. In a small bowl, soak the bread crumbs in the milk. 
2. Grind the Veal and Pork belly together, first coarsely and then finely. Place the meat into 
a large bowl. Add the salt, nutmeg, white pepper and softened bread crumbs. Mix well 
with your hands until thoroughly blended. 
3. Working with about one-quarter of Sausage filling at a time (cover the rest and refrigerate 
the remainder). Stuff the casings loosely with the Sausage filling. Pinch and twist into 
4 inch links. Refrigerate the first ones while doing the rest. 
4. To cook, prick the sausages all over to prevent the skins from bursting. Place as many 
sausages in a skillet as will fit in a single layer without crowding. Pour in about one-half 
inch of water, cover and simmer over low heat for 20 minutes. Pour off any liquid. Add 
butter to the pan and cook uncovered, turning, until the sausages are evenly browned, about 10 minutes. 
===Other Links===
==See also==
Category:German Meat Dishes
Category:German Recipes
Category:nutmeg Recipes
category:white pepper Recipes
category:Sausage Recipes
category:butter Recipes
category:nutmeg Recipes
category:water Recipes
category:salt Recipes
category:milk Recipes
category:Veal Recipes
category:Pork Recipes