3 foot small hog casings
1 1/2 lb lean pork butt, cubed
1 lb veal, cubed
1/2 lb pork fat, cubed
1/4 teaspoon ground allspice
1/2 teaspoon crushed caraway seeds
1/2 teaspoon dried marjoram
1 teaspoon fresh ground white pepper
1 teaspoon salt, or to taste

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 bratwurst can be pan fried or grilled over charcoal.

Yields: 3 pounds

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