Name: Bratwurst
Ingredients: 3 pound / 1.35 kg trimmed veal; 7 pound / 3.15 kg trimmed pork shoulder; 1 pint / 475 ml cold milk; 1 ounce / 28 g fine salt; 1/2 ounce / 14 g ground white pepper; 2 ounce / 56 g mace-ginger-nutmeg (equal parts mixture); 1 pound / 450 g powdered soy protein concentrate; 4 large whole eggs well-beaten; 5 ounce / 141 g fresh parsley, finely chopped; collagen or hog casings 32-35 mm; cold veal stock

Bratwurst

Ingredients

3 pounds / 1.35 kg trimmed veal
7 pounds / 3.15 kg trimmed pork shoulder
1 pint / 475 ml cold milk
1 ounce / 28 g fine salt
1/2 ounce / 14 g ground white pepper
2 ounces / 56 g mace-ginger-nutmeg (equal parts mixture)
1 pound / 450 g powdered soy protein concentrate
4 large whole eggs well-beaten
5 ounces / 141 g fresh parsley, finely chopped
collagen or hog casings 32-35 mm
cold veal stock

Instructions

Yield: 10 pounds (4.5 kg). Grind the veal and pork with a 3/8 in. (0.95 cm) plate. Place the ground meat into a mixing tub and add all remaining ingredients. Mix very thoroughly. Return to the cooler and chill at least 1 hour. Stuff the prepared casings.Tie into 4 in. (10 cm) links. Poach the sausages in good veal stock for the best flavor. Cover with the cold stock and heat gently. 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. Cool quickly. Dry wrap, and refrigerate for use.