Recipe: Bratwurst

From The Savory Sausage A culinary Tour Around The World-Linda Merinoff ISBN 0-671-62727-9
I have not made these yet although I have made other sausages in the book and have been very pleased with the results.

Bratwurst

This may be the most popular sausage in Germany. While usually fresh, there are excellent smoked versions such as krainerwurst and the salami-size geraucherte. There is also a less common "red" bratwurst, made without milk. Americans fry these, but they are even better barbecued. In Germany Nurnberger bratwurstglocki, so small that average eaters order anywhere from 6 to 18, are served at restaurants featuring wood fires to cook them on. Slashed barbecued bratwurst, horseradish mustard, warm German potato salad, really good braised sauerkraut, and a glass of German Riesling or lager is a perfect summer meal. Cold poached apples are a simple and delicious dessert.

1/4 cup white bread with no crust
3/4 cup milk
10 ounces veal
22 ounces pork with some fat
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon mace
1/2 teaspoon minced fresh marjoram, or 1/4 teaspoon crumbled dried

Prepared hog casings
Soak the bread in the milk for 10 minutes. Then drain, reserving the milk.Grind the bread, veal, and pork in a food processor, in batches if necessary, until emulsified. They can also be coarsely ground in a meat grinder for a more unusual, but still authentic, bratwurst. Stir the salt, pepper, mace, and marjoram into the milk, then stir or process the milk into the meats.

Stuff firmly into prepared hog casings and tie off in 4" lengths. It is easier to stuff the casings if you let the mixture stiffen, covered, in the refrigerator for 1 to 12 hours, but not essential. Prick any air pockets with a pin.

Poach the sausages for 20 minutes. You can eat them right away, or you can fry them in butter over low heat until browned all over. You can also barbecue them raw. Never fry the sausages until you're ready to eat them. Raw sausages can be refrigerated for 2 to 3 days, poached for 1 week. They can also be frozen, raw or poached, for up to 3 months.

Makes 2 1/2 pounds raw sausage

Hope this fits the bill. . . .